Save to Pinterest 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.
I first made these cheesy bean enchiladas on a chilly weeknight when I needed something filling and easy. They quickly became a go-to comfort dinner in our house, perfect for busy evenings.
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
- Shredded 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
- Prepare to Bake:
- Preheat your oven to 375°F (190°C).
- Cook Bean 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.
- Season Beans:
- 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 Tortillas:
- 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 to Pinterest Gathering around the table for these cheesy bean enchiladas is always a hit in our home. It's a recipe even our pickiest eaters request again and again!
Customization Ideas
Mix in green chilies or sweet corn to the bean filling for extra flavor. You can swap cheddar for pepper jack or Monterey Jack for a spicier twist.
Serving Suggestions
Serve enchiladas with sour cream, avocado, and a crisp side salad, or pair it up with a zesty lime soda for a refreshing meal.
Nutritional Information
Each serving has about 425 calories, 17 g fat, 53 g carbohydrates, and 18 g protein, making it hearty but balanced for lunch or dinner.
Save to Pinterest These enchiladas are as delicious as they are easy. Enjoy them piping hot straight from the oven for maximum comfort.
Questions & Answers
- → What beans are used in this dish?
Black beans and pinto beans provide a hearty and flavorful base for the filling.
- → How is the filling seasoned?
The filling is enhanced with ground cumin, smoked paprika, chili powder, garlic, onion, salt, and pepper for a balanced spice profile.
- → Can I use different types of tortillas?
Yes, either flour or corn tortillas work well; gluten-free options can be used as a substitute if needed.
- → What cheese is recommended?
Shredded cheddar or a Mexican cheese blend melts perfectly to complement the beans and sauce.
- → How long should they bake?
Cover with foil and bake for 20 minutes, then uncover and bake for an additional 8–10 minutes until the cheese is melted and bubbly.
- → What garnishes enhance the dish?
Fresh cilantro and sliced green onions add brightness and freshness as optional toppings.