When I take a bite of a Bean and Cheese Enchilada fresh out of the oven, the blend of melted cheese and hearty refried beans wrapped in a soft tortilla transports me to my favorite Mexican restaurant. This recipe takes just about 30 minutes to prepare and bake, and it works wonderfully because the tortillas soak up the flavors of the enchilada sauce while the cheese gets all gooey and satisfying.
This dish is perfect for families looking for a hearty weeknight meal or anyone wanting to impress their friends with a homemade feast. You can make it ahead of time by assembling the enchiladas, then refrigerating them until you’re ready to bake.
Why You’ll Love This Recipe
- The tortillas become pillowy soft, infused with savory flavors.
- Melted cheese creates a deliciously stretchy texture in every bite.
- It’s quick and easy, perfect for a weeknight dinner.
- Customizable with your choice of toppings and fillings.
What You’ll Need
Gather the following ingredients to make these delicious enchiladas.
For the Enchiladas
- 12 corn tortillas
- 2 cups refried beans
- 2 cups shredded cheese, cheddar or Mexican blend
- 2 cups enchilada sauce
- 1/2 cup chopped onions (optional)
- 1/4 cup chopped cilantro (optional)
- Olive oil for frying
- Salt and pepper to taste
For a lighter option, use low-fat cheese.
Substitutions & Swaps
- Black beans for refried beans
- Mozzarella for cheddar
- Homemade sauce for store-bought
- Green onions instead of regular onions
How to Make It
Follow these simple steps to create your enchiladas.
Preheat the Oven
- Preheat the oven to 350°F (175°C).
Prepare your baking dish for the enchiladas.
Fry the Tortillas
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Heat a little olive oil over medium heat in a skillet.
Lightly fry the corn tortillas for about 10-15 seconds on each side until pliable.
Prepare the Baking Dish
- Spread a layer of enchilada sauce on the bottom of a baking dish.
This will prevent the tortillas from sticking.
Assemble the Enchiladas
- Take a tortilla and spread a couple of tablespoons of refried beans down the center.
Add some cheese, and optionally some onions and cilantro before rolling it up and placing it seam-side down in the baking dish.
Continue Assembling
- Repeat with the remaining tortillas.
Ensure they are snugly fit in the dish.
Add Sauce and Cheese
- Pour the remaining enchilada sauce over the rolled tortillas and top with any remaining cheese.
This creates a deliciously gooey top.
Bake
- Bake for 20-25 minutes or until the cheese is melted and bubbly.
This will allow all the flavors to combine beautifully.
Serve
- Serve hot, garnished with extra cilantro if desired.
Enjoy your delicious homemade enchiladas!
How to Store It
Fridge: up to 3 days in an airtight container.
Freezer: yes, wraps well for later use.
Reheat: microwave for 2-3 minutes or bake at 350°F until warmed.
Tips for Best Results
- Ensure tortillas are pliable to prevent cracking during assembly.
- Use a mix of cheeses for a depth of flavor.
- Let the enchiladas sit for a few minutes after baking for easier serving.
Serving Suggestions
- Pair with a fresh salad for a complete meal.
- Serve alongside Mexican rice or refried beans.
- Enjoy with a topping of sour cream or avocado slices.
