
This wonderfully easy bean and cheese enchiladas recipe delivers the warmth of classic Mexican flavors in less than an hour. With creamy beans, plenty of melty cheese, and a savory enchilada sauce, it is my go to solution for comforting weeknight dinners or casual potlucks with friends.
When I first whipped up these enchiladas on a rainy Tuesday, I could not believe how quickly they disappeared from the table. Even my picky eater asked for seconds and that hardly ever happens.
Ingredients
- Tortillas: choose corn for authentic flavor or flour for a softer bite make sure they are soft and fresh for easy rolling
- Refried beans or mashed black beans: bring rich protein and creaminess look for low sodium options or make your own for best taste
- Shredded cheese: cheddar Monterey Jack or a Mexican blend all melt beautifully opt for blocks and shred at home for best texture
- Enchilada sauce: red or green brings the flavor base homemade sauce makes a big difference but store bought is fine
- Diced onions: optional but add lovely sharpness and sweetness pick onions that feel firm and look shiny
- Chopped cilantro: optional for freshness always use bright green leaves and avoid wilted sprigs
- Oil: just a little to grease the baking dish keeps everything from sticking and helps cleanup
Step-by-Step Instructions
- Preheat and Prep:
- Set your oven to 375°F and let it come to temperature. Lightly coat a 9x13 inch baking dish with oil to prevent sticking and help with even browning.
- Prepare the Filling:
- In a mixing bowl, stir the refried beans together with a spoonful of enchilada sauce. This loosens the texture and helps flavor the beans. Toss in diced onions and cilantro if you want an extra punch of freshness layered into every bite.
- Warm the Tortillas and Fill:
- Heat tortillas in the microwave or in a dry skillet just until soft and easy to bend. Lay a tortilla flat and spread a generous strip of the bean mixture down its center. Scatter a handful of shredded cheese on top for that gooey heart.
- Roll and Arrange:
- Starting from one end, roll the tortilla up around the filling as tightly as possible. Lay it seam side down in the greased baking dish. Repeat with all tortillas, lining them up snugly.
- Sauce and Cheese Blanket:
- Pour the rest of the enchilada sauce evenly over the top of the rolled tortillas, making sure to coat every surface. Sprinkle the remaining cheese across the top so you get both crispy edges and melty middles.
- Bake and Finish:
- Cover the dish with foil to keep everything moist at first, and bake for 20 minutes. Then remove the foil for the last 10 minutes to let the cheese bubble and turn golden at the edges.
- Rest and Serve:
- Take the dish out and let it cool for five minutes so it sets up nicely. Scatter fresh cilantro over the top just before serving for a pop of color and herbal flavor.

Monterey Jack cheese always feels like a little luxury in this recipe because of its creamy melt. When I make these for my family they love piling on extra freshly chopped cilantro which makes dinner feel just a bit more special every time.
Storage Tips
Leftover enchiladas store well in an airtight container in the fridge for up to three days. Warm them in the oven or microwave before serving. If you plan to freeze make sure to use flour tortillas as corn can sometimes crack after freezing and thawing.
Ingredient Substitutions
Swap the beans for lentils or use vegetarian crumbles to switch up the protein. If you love spice try smoky chipotle in adobo mixed into the sauce. For a lighter dish go with reduced fat cheese or half cheese half cooked veggies.
Serving Suggestions
Top with sliced avocado or a dollop of sour cream for a creamy twist. A simple green salad on the side makes a refreshing contrast. I often set out extra chopped cilantro sliced jalapenos and lime wedges so everyone can dress their own plate.
A Bit of Cultural Context
Enchiladas have deep roots in Mexican home cooking and vary by region and family. This humble bean and cheese version echoes the traditional comfort foods I first tasted at a friend’s Sunday lunch and it always brings back warm kitchen memories.
Recipe FAQs
- → Can I use flour tortillas instead of corn?
Yes, both corn and flour tortillas work well. Choose your preferred style and warm them briefly to keep them pliable.
- → How can I add extra flavor to the filling?
Mix in diced onions and fresh cilantro with the beans for added zing and freshness in every bite.
- → What type of cheese is best?
Cheddar, Monterey Jack, or a Mexican blend all melt nicely and provide robust flavor. Choose your favorite combination.
- → Can I make this dish ahead of time?
Assemble the enchiladas up to a day ahead, then bake when ready to serve. Cover tightly before refrigerating.
- → Is this dish vegetarian?
Yes, with beans and cheese as main ingredients, it's a great vegetarian dinner option.
- → How can I make the enchiladas spicier?
Use a spicy enchilada sauce or add chopped jalapeños to the filling for extra heat and flavor.