Save 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 became a weeknight staple after I needed a quick yet filling dinner that everyone would enjoy. The gooey cheese and savory bean blend always made our table feel a little bit cozier.
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
- Preheat oven:
- Set your oven to 375°F (190°C.)
- Prepare filling:
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened (about 3 minutes.) Stir in garlic and cook 1 minute more. Add black beans, pinto beans, cumin, paprika, chili powder, salt, and pepper. Cook for 2 (3 minutes), slightly mashing beans, until heated through. Remove from heat.
- Assemble enchiladas:
- Spread 1/2 cup enchilada sauce in the bottom of a 9x13-inch (23x33 cm) baking dish. Spoon bean mixture into each tortilla, sprinkle with some cheese (reserve most for topping), roll up, and place seam-side down in the dish.
- Add sauce and cheese:
- Pour remaining enchilada sauce over the tortillas, sprinkle the rest of the cheese over the top.
- Bake:
- Cover with foil and bake 20 minutes. Uncover and bake an additional 8 (10 minutes), until cheese is melted and bubbly.
- Garnish & serve:
- Sprinkle with chopped cilantro and green onions, if desired. Serve hot.
Save My kids love helping roll the tortillas for these enchiladas: it always gets a little messy, but we have fun and the extra hands mean dinner is ready even faster.
Serving Suggestions
Top your enchiladas with sour cream, avocado slices, or serve alongside a crisp green salad for a balanced meal.
Customization Ideas
Add chopped green chilies or corn to the bean mixture for extra flavor. Try a blend of cheeses or add jalapeno if you like more heat.
Storage & Reheating
Store leftovers covered in the fridge up to 3 days. Reheat in the oven until hot and the cheese bubbles again.
Save Enjoy these cheesy bean enchiladas for a satisfying weeknight dinner or as a guaranteed crowd-pleaser for casual gatherings.