Save It A comforting, budget-friendly Mexican-inspired dish featuring a hearty bean filling, tangy enchilada sauce, and plenty of melted cheese all baked to bubbly perfection.
These enchiladas always remind me of my college days when my roommates and I would throw together a batch for movie nights. Everyone could add their own favorite toppings. It became our cozy tradition and never failed to make a plain night feel festive.
Ingredients
- Black beans: 2 cups (1 can, 15 oz), drained and rinsed
- Pinto beans: 1 cup, drained and rinsed
- Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Ground cumin: 1 tsp
- Smoked paprika: 1 tsp
- Chili powder: 1/2 tsp
- Olive oil: 1 tbsp
- Salt and pepper: to taste
- Tortillas: 8 small flour or corn
- Cheddar cheese (or Mexican blend): 2 cups (200 g), divided
- Enchilada sauce: 2 cups (480 ml), store-bought or homemade
- Fresh cilantro: 1/4 cup, chopped (optional for garnish)
- Green onions: 1/4 cup, sliced (optional for garnish)
Instructions
- Prep Oven:
- Preheat your oven to 375°F (190°C).
- Cook Filling:
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more. Stir in black beans, pinto beans, cumin, paprika, chili powder, salt, and pepper. Cook for 2–3 minutes, slightly mashing the beans with a spoon, until heated through. Remove from heat.
- Prepare Baking Dish:
- Spread 1/2 cup enchilada sauce on the bottom of a 9x13-inch (23x33 cm) baking dish.
- Fill & Roll:
- Spoon the bean mixture evenly into the center of each tortilla. Sprinkle each with a little cheese (reserve most for topping), then roll up and place seam-side down in the prepared dish.
- Add Sauce & Cheese:
- Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese over the top.
- Bake:
- Cover with foil and bake for 20 minutes. Uncover and bake an additional 8–10 minutes, until cheese is melted and bubbly.
- Garnish & Serve:
- Garnish with chopped cilantro and green onions, if desired. Serve hot.
Save It Sharing this dish at family gatherings makes it extra special. The melty cheese and bold flavors always draw everyone to the table, and there are never any leftovers.
Required Tools
Large skillet, 9x13-inch (23x33 cm) baking dish, mixing spoon, knife and cutting board, aluminum foil
Allergen Information
Contains dairy (cheese) and gluten (if using flour tortillas). Read labels for potential allergens and gluten content, especially for sauce and tortilla choice.
Nutritional Information
Per serving: Calories: 425, Total Fat: 17 g, Carbohydrates: 53 g, Protein: 18 g
Save It Cheesy bean enchiladas are perfect for feeding a hungry crowd and can be easily customized with your favorite add-ins. Enjoy straight from the oven for best flavor and texture.
Common Questions About Recipes
- → What type of beans work best for this dish?
Black beans and pinto beans provide a hearty texture and mild flavor that pairs well with the spices and cheese.
- → Can I use corn tortillas instead of flour?
Yes, corn tortillas are an excellent gluten-free option and complement the enchilada flavors wonderfully.
- → How can I make this dish spicier?
Add green chilies to the bean mixture or increase the chili powder to suit your preferred heat level.
- → What cheese is recommended for melting on top?
Cheddar or a Mexican cheese blend melt smoothly and add a rich, tangy finish.
- → What sides pair well with these enchiladas?
Serve with avocado slices, sour cream, or a fresh side salad to balance the robust flavors.