Description
Bean and Cheese Enchiladas are a quick, comforting, and flavorful Mexican-inspired vegetarian dish made with tender refried beans, gooey melted cheese, and soft tortillas smothered in rich enchilada sauce. Perfect for busy weeknights or feeding a crowd, they offer a satisfying meal with simple ingredients and easy steps that everyone will love.
Ingredients
Scale
Core Ingredients
- 8–10 Corn or Flour Tortillas (soft and pliable)
- 1 can (15 oz) Refried Beans
- 2 cups Shredded Cheese (cheddar, Monterey Jack, or a blend)
- 1 cup Enchilada Sauce (red or green)
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced
- 1 tbsp Olive Oil or Butter
Optional Spices
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1/2 tsp Smoked Paprika
Optional Variations/Add-ins
- Diced Jalapeños or Chipotle Peppers (for heat)
- 1 cup cooked Ground Turkey or Chicken (for protein boost)
- Vegan Cheese and Vegetable Oil (for dairy-free option)
- Sautéed Bell Peppers, Corn, or Spinach (for added veggies)
Instructions
- Prepare Your Filling: Warm the refried beans in a pan with olive oil or butter. Sauté the chopped onion and minced garlic until translucent and fragrant. Stir in optional spices like cumin, chili powder, and smoked paprika if desired. Mix everything well and heat through so the filling is flavorful and creamy.
- Assemble the Enchiladas: Slightly warm the tortillas to make them flexible and prevent breaking. Spoon a generous amount of the bean mixture onto each tortilla, then sprinkle shredded cheese over the beans. Roll up the tortillas tightly to fully encase the filling.
- Add Sauce and Cheese: Arrange the rolled enchiladas seam-side down in a baking dish. Pour enchilada sauce evenly over the top, making sure all enchiladas are covered. Sprinkle an additional layer of shredded cheese on top for extra gooeyness.
- Bake to Perfection: Preheat the oven to 375°F (190°C). Bake the enchiladas for about 20 minutes or until the cheese on top is bubbly and golden brown, allowing the flavors to meld beautifully.
- Serve and Enjoy: Remove the enchiladas from the oven and let them rest for a few minutes to set. This makes cutting easier and helps retain the cheese and sauce. Garnish with chopped cilantro, diced avocado, sour cream, or lime juice if desired, then serve.
Notes
- Warm Your Tortillas to prevent cracking during rolling.
- Use Homemade Enchilada Sauce for fresher, customizable flavors.
- Don’t Overfill tortillas to avoid breakage and difficulty rolling.
- Distribute Cheese evenly inside and on top for gooey layers in each bite.
- Let Enchiladas Rest briefly after baking to set cheese and sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (approx. 2 enchiladas)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 25mg
Keywords: bean enchiladas, cheese enchiladas, vegetarian enchiladas, easy Mexican recipe, quick dinner, gluten free enchiladas
