Easy Bean and Cheese Enchiladas

The tantalizing aroma of melted cheese and savory beans wrapped in soft tortillas is enough to make anyone’s mouth water. These Easy Bean and Cheese Enchiladas deliver comfort food at its finest—simple, satisfying, and bursting with Mexican-inspired flavors. Perfect for busy weeknights when you need a reliable dinner that pleases everyone at the table, these enchiladas combine creamy refried beans, gooey cheese, and zesty enchilada sauce in every bite. You’ll learn how to assemble, bake, and serve these delicious enchiladas with minimal effort for maximum flavor payoff.

Why You’ll Love This Recipe

These Easy Bean and Cheese Enchiladas will quickly become a family favorite for so many reasons. First, they’re incredibly approachable—even novice cooks can create this impressive dish without complicated techniques. The contrast between the crispy, slightly charred edges of the tortillas and the creamy, cheesy interior creates a textural masterpiece that satisfies with every bite.

What makes these bean enchiladas truly special is their versatility. Whether you’re feeding a hungry family, meal prepping for the week, or hosting a casual dinner party, this recipe delivers consistent results every time. The combination of protein-rich beans and calcium-packed cheese makes these enchiladas not just delicious but nutritionally balanced too.

Perhaps best of all, these enchiladas come together in just about 40 minutes from start to finish, with most of that being hands-off oven time. The simplicity of beans and cheese allows the authentic Mexican flavors to shine through without overwhelming your palate or your cooking schedule.

Ingredients List for the Easy Bean and Cheese Enchiladas

These simple ingredients combine to create enchilada magic—the mild, creamy beans provide the perfect backdrop for the tangy sauce and rich cheese, while the fresh garnishes add brightness to each bite.

• 8 tortillas (corn or flour)
• 2 cups refried beans (or mashed black beans)
• 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 2 cups enchilada sauce (red or green)
• 1/4 cup diced onions (optional)
• 1/4 cup chopped cilantro (optional)
• 1 tablespoon oil (for greasing the dish)

Pro Tips

For truly exceptional Easy Bean and Cheese Enchiladas, remember these three critical techniques:

First, don’t skip warming your tortillas before rolling! Cold tortillas will crack and split, ruining your beautiful presentation. The quickest method is to wrap the stack in damp paper towels and microwave for 30 seconds, or warm them individually for a few seconds on each side in a dry skillet over medium heat until they become pliable.

Second, the layering sequence matters significantly for texture. Spreading a thin layer of enchilada sauce on the bottom of your baking dish before adding the rolled enchiladas prevents sticking and ensures the bottom tortillas absorb flavor. Similarly, save about 1/3 of your cheese for the very top to create that irresistible golden, bubbly crust.

Finally, allow your enchiladas to rest for 5-10 minutes after baking. This brief resting period allows the filling to set slightly, making it easier to serve intact enchiladas rather than having them fall apart when plated. This patience pays dividends in both presentation and texture.

Instructions

Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish with cooking spray or a drizzle of oil.

Step 2: Prepare the Filling
In a mixing bowl, combine the refried beans with 1/4 cup of enchilada sauce (optional).
Mix in diced onions and cilantro if desired.

Step 3: Assemble the Enchiladas
Warm the tortillas briefly to make them pliable.
Spread about 1/4 cup of the bean mixture down the center of each tortilla.
Sprinkle 2–3 tablespoons of shredded cheese over the beans.
Roll the tortillas tightly and place seam-side down in the prepared baking dish.

Step 4: Add Sauce and Cheese
Pour the remaining enchilada sauce evenly over the rolled tortillas.
Sprinkle the remaining shredded cheese generously on top.

Step 5: Bake to Perfection
Cover the dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.

Step 6: Serve
Let the enchiladas cool for 5 minutes before serving.
Garnish with fresh cilantro if desired.

Variations

Protein-Packed Bean Enchiladas: Transform these vegetarian enchiladas by adding 1 cup of shredded rotisserie chicken or browned ground beef to the bean mixture. The additional protein makes these enchiladas even more satisfying while maintaining their easy preparation. This variation works wonderfully for households with both meat-lovers and vegetarians.

Vegan Bean Enchiladas: Create a completely plant-based version by substituting the cheese with your favorite dairy-free alternative. Vegan cheese shreds now melt better than ever, or you can make a cashew cream sauce by blending 1 cup soaked cashews with 1/2 cup water, 2 tablespoons nutritional yeast, and a pinch of salt. Pour this over your enchiladas before baking for rich creaminess without any dairy.

Breakfast Bean Enchiladas: For a morning twist, add scrambled eggs to your bean mixture and top with avocado slices after baking. This protein-rich breakfast option reheats beautifully and makes mornings much more exciting than standard breakfast fare.

Storage and Serving

Easy Bean and Cheese Enchiladas store beautifully, making them perfect for meal prep. Refrigerate leftovers in an airtight container for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 20 minutes, or microwave individual portions for 1-2 minutes until heated through. You can also freeze assembled but unbaked enchiladas for up to 3 months—just add 15 minutes to the baking time when cooking from frozen.

For serving, consider creating a complete Mexican-inspired feast by pairing your enchiladas with Mexican rice and a simple green salad tossed with lime vinaigrette. A dollop of sour cream, sliced avocado, and pickled jalapeños make excellent toppings that allow everyone to customize their plate. For a colorful presentation, serve each portion with a wedge of lime and a sprinkle of additional fresh cilantro.

For a fun family dinner, set up a toppings bar with diced tomatoes, sliced olives, diced avocado, and hot sauce so everyone can garnish their bean enchiladas exactly how they prefer.

FAQs

Can I make these enchiladas ahead of time?
Yes! Assemble the enchiladas up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. When ready to bake, add about 10 minutes to the covered baking time since they’ll be cold from the refrigerator.

Why are my enchiladas soggy?
Too much sauce can make enchiladas soggy. Use just enough to coat the bottom of the dish and the tops of the rolled enchiladas. Also, be sure your filling isn’t too wet—drain any excess moisture from beans or other ingredients.

Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas provide a more authentic flavor but require more careful handling. Be sure to warm them thoroughly before rolling to prevent cracking. They may also benefit from a quick dip in warm enchilada sauce to make them more pliable.

What’s the best cheese for bean enchiladas?
A Mexican blend offers balanced flavor, but Monterey Jack provides the best melt. For sharper flavor, use cheddar, or for authentic Mexican flavor, try Oaxaca or queso fresco crumbled on top after baking.

Can I make my own enchilada sauce?
Yes! Homemade enchilada sauce is simple and more flavorful than store-bought. Blend rehydrated dried chilies with garlic, oregano, cumin, salt, and broth, then simmer for 10 minutes for a quick homemade version that elevates your Easy Bean and Cheese Enchiladas.

Print