Pin 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.
This recipe has become a staple at my house whenever we want a cozy dinner that everyone will enjoy. The layers of beans, cheese, and sauce are always a crowd pleaser, especially when you top it off with some fresh cilantro and green onions.
Ingredients
- Black beans: 2 cups (1 can, 15 oz), drained and rinsed
- Pinto beans: 1 cup canned, 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 tortillas
- Cheddar cheese (or Mexican blend): 2 cups (200 g), divided
- Enchilada sauce: 2 cups (480 ml), store-bought or homemade
- Fresh cilantro (optional): 1/4 cup, chopped
- Green onions (optional): 1/4 cup, sliced
Instructions
- Prep oven and pan:
- Preheat your oven to 375°F (190°C). Spread 1/2 cup enchilada sauce on the bottom of a 9x13-inch (23x33 cm) baking dish.
- Sauté vegetables:
- 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.
- Cook beans and spices:
- Stir in black beans, pinto beans, cumin, paprika, chili powder, salt, and pepper. Cook for 2–3 minutes, slightly mashing the beans, until heated through. Remove from heat.
- Fill and roll tortillas:
- Spoon bean mixture into center of each tortilla. Sprinkle with a little cheese, then roll up and place seam-side down in the dish.
- Top and bake:
- Pour remaining enchilada sauce over the rolled tortillas. Sprinkle with remaining cheese. Cover with foil and bake for 20 minutes. Uncover and bake 8–10 minutes more, until cheese is melted and bubbly.
- Garnish and serve:
- Top with cilantro and green onions, if desired. Serve hot.
Pin it My kids always rush to the table when these enchiladas come out of the oven—the cheesy aroma alone gets everyone excited. It's a meal that brings smiles and requests for seconds every time.
Required Tools
You'll need a large skillet for the filling, a 9x13-inch (23x33 cm) baking dish to assemble and bake, a good mixing spoon, plus a knife and cutting board. Don't forget the aluminum foil for baking.
Allergen Information
This dish contains dairy (cheese) and gluten (if using flour tortillas). Always check labels on store-bought enchilada sauce and tortillas for allergens or gluten content as needed.
Nutritional Information
Each serving offers about 425 calories, 17 g total fat, 53 g carbohydrates, and 18 g protein—making it a satisfying meal for any occasion.
Pin it Cheesy Bean Enchiladas are simple, satisfying, and full of Mexican-inspired flavor. Serve them with your favorite sides for a guaranteed hit at your dinner table.
Recipe FAQs
- → What beans work best in this dish?
Black beans and pinto beans provide a hearty, creamy texture and blend well with the spices and cheese.
- → Can I use corn tortillas instead of flour?
Yes, corn tortillas add a slightly different texture and flavor, and also make the dish gluten-free if desired.
- → How can I make the filling more flavorful?
Sautéing onion and garlic before adding beans enhances depth. Adding green chilies or corn can add extra zest.
- → What cheese is recommended for melting on top?
Cheddar or a Mexican cheese blend works best for melting and adds a creamy, tangy finish.
- → Is this dish suitable for vegetarians?
Yes, this dish is vegetarian-friendly as it contains no meat and relies on beans and cheese for protein.
- → Can I prepare this dish ahead of time?
Assembling it in advance and baking just before serving works well, keeping flavors fresh and melted cheese bubbly.