If you’re craving a comfort food classic that feels like a warm hug on a plate, this Bean and Cheese Enchiladas Recipe is exactly what you need. It combines creamy refried beans, gooey melted cheese, and robust red enchilada sauce all wrapped in soft corn tortillas, delivering layers of flavor and texture that are simply irresistible. Whether you’re cooking for a cozy family dinner or feeding a crowd, this dish offers an easy, satisfying meal that brings a little fiesta to your table every time.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is all it takes to make this delicious recipe come to life. Each component plays a vital role, from the smooth refried beans adding hearty richness to the sharp cheddar cheese that melts perfectly, creating a beautiful harmony in every bite.
- 8 corn tortillas: Choose fresh or store-bought—soft tortillas wrap the filling perfectly and soak up the sauce beautifully.
- 2 cups shredded cheddar cheese (or Mexican blend): Cheese is the melty, savory star that brings everything together.
- 1 (15 oz) can refried beans: Creamy beans add texture and protein, forming the hearty filling.
- 1 (10 oz) can red enchilada sauce: This sauce infuses traditional bold, tangy flavor for that signature enchilada taste.
- 1/2 cup diced onion (optional): Adds a gentle sweetness and crunch that balances the richness.
- 1/4 teaspoon garlic powder: A subtle hint of garlic deepens the overall flavor profile.
- 1/4 teaspoon cumin: This earthy spice lifts the beans with a warm, smoky note.
- 1/4 teaspoon chili powder: Brings a mild kick—adjust to your heat preference!
- Salt and pepper to taste: Essential for seasoning and enhancing every other ingredient.
- Fresh cilantro, chopped (for garnish): A fresh herby touch that brightens the dish visually and in flavor.
- Sour cream or avocado (optional, for serving): Creamy toppings add cooling contrast and extra indulgence.
How to Make Bean and Cheese Enchiladas Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). Getting your oven ready early means you can jump straight into baking as soon as your enchiladas are assembled.
Step 2: Mix the Bean Filling
In a medium bowl, combine the refried beans with garlic powder, cumin, chili powder, salt, and pepper. Adding the optional diced onion at this stage introduces a subtle crunch and sweetness that complements the spices perfectly.
Step 3: Soften the Tortillas
Wrap the corn tortillas in a damp kitchen towel and microwave them for 30 to 40 seconds. This step is crucial because pliable tortillas roll easily without cracking or tearing, making your enchiladas neat and perfect.
Step 4: Assemble the Enchiladas
Spread about 2 tablespoons of the seasoned bean mixture down the center of each warmed tortilla. Sprinkle 1 tablespoon of shredded cheese over the beans, then roll it up tightly to seal in all that deliciousness.
Step 5: Prepare the Baking Dish
Spread a few spoonfuls of the red enchilada sauce evenly across the bottom of a 9×13-inch baking dish. This base layer keeps the enchiladas from sticking and infuses every bite with saucy goodness.
Step 6: Arrange the Rolled Tortillas
Place the rolled tortillas seam side down in the baking dish. This helps keep them closed during baking so the filling stays neatly tucked inside.
Step 7: Add Sauce and Cheese on Top
Pour the remaining enchilada sauce over the arranged tortillas, ensuring each one is generously covered. Sprinkle the rest of the shredded cheese across the top to create that irresistible bubbly crust.
Step 8: Bake Covered
Cover the dish with aluminum foil and bake for 20 minutes. This traps the heat and helps the flavors meld while melting the cheese inside.
Step 9: Bake Uncovered for a Perfect Finish
Remove the foil and bake for another 10 minutes to let the cheese on top turn golden and bubbly, adding a delightful texture contrast.
Step 10: Garnish and Serve
Once out of the oven, garnish your enchiladas with freshly chopped cilantro and serve with dollops of sour cream or slices of avocado for cool, creamy balance.
How to Serve Bean and Cheese Enchiladas Recipe
Garnishes
Sprinkling chopped fresh cilantro over the top just before serving adds a lovely burst of color and a fresh herbal note that brightens the rich, cheesy layers. Sour cream or creamy avocado on the side is a game-changer, bringing cooling creaminess that complements the warm spices beautifully.
Side Dishes
This dish pairs wonderfully with light and crisp sides like a simple green salad with a lime vinaigrette, or Mexican-style rice and refried beans for a more filling meal. A fresh pico de gallo or some pickled jalapeños also add fun bursts of flavor and texture.
Creative Ways to Present
If you want to impress guests, serve these enchiladas in individual oven-safe ramekins for personal portions, topped with a sprinkle of extra cheese and a cilantro leaf. Alternatively, try layering them in a casserole dish with extra layers of beans and cheese for a richer, more decadent twist on the traditional presentation.
Make Ahead and Storage
Storing Leftovers
You can easily refrigerate leftover Bean and Cheese Enchiladas Recipe portions in an airtight container for up to 3 days. They keep well, and the flavors even deepen overnight, making for a next-day meal that tastes just as good, if not better.
Freezing
If you want to save some for later, freeze the enchiladas before baking by wrapping the assembled dish tightly in plastic wrap and foil. They can be frozen for up to 2 months, perfect for quick meals when you’re short on time.
Reheating
To reheat, thaw frozen enchiladas overnight in the fridge. Warm them in the oven at 350 degrees Fahrenheit (175 degrees Celsius) covered with foil for about 20 minutes until heated through, then uncover and bake a few extra minutes to melt and crisp the cheese topping.
FAQs
Can I use flour tortillas instead of corn for this Bean and Cheese Enchiladas Recipe?
Absolutely! Flour tortillas are softer and more pliable, which some people prefer for rolling enchiladas. Just keep in mind that corn tortillas provide a more traditional taste and texture that pairs perfectly with the sauce and beans.
Is it possible to make these enchiladas vegan?
Yes! Substitute the cheddar cheese with a vegan cheese alternative, and use a bean filling that doesn’t include any dairy. Just be sure to choose an enchilada sauce that’s free of animal products to keep it fully vegan.
Can I add other ingredients to the filling?
Definitely! Feel free to toss in sautéed bell peppers, corn, or even cooked mushrooms for extra flavor and texture. The Bean and Cheese Enchiladas Recipe is wonderfully adaptable to your taste preferences.
How spicy is the dish?
The spice level is mild, thanks to a modest amount of chili powder and cumin. You can easily adjust the heat by adding more chili powder or introducing some chopped jalapeños into the filling if you love a kick.
What cheese works best for enchiladas?
Cheddar cheese or a Mexican cheese blend melts beautifully and offers that classic enchilada flavor. Monterey Jack is also a great choice if you prefer a slightly creamier texture and milder taste.
Final Thoughts
This Bean and Cheese Enchiladas Recipe is one of those heartfelt meals that you’ll keep coming back to again and again. It’s straightforward, comforting, and endlessly delicious, perfect for feeding yourself, your family, or guests with something that tastes like a celebration. So roll up those tortillas, dive into a pan of cheesy, saucy goodness, and enjoy every bite!
