Save to Pinterest A comforting, budget-friendly Mexican-inspired dish featuring a hearty bean filling, tangy enchilada sauce, and plenty of melted cheese baked to bubbly perfection.
This enchilada recipe became a staple in my kitchen during busy weeks. It is a satisfying meal that always gets rave reviews from family and friends.
Ingredients
- Black beans: 2 cups (1 can, 15 oz), drained and rinsed
- Pinto beans: 1 cup canned, 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
- Cheddar cheese (or Mexican blend): 2 cups (200 g) shredded, divided
- Enchilada sauce: 2 cups (480 ml), store-bought or homemade
- Fresh cilantro: 1/4 cup, chopped (optional for garnish)
- Sliced green onions: 1/4 cup (optional for garnish)
Instructions
- Prepare oven:
- Preheat your oven to 375°F (190°C).
- Make 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 to 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.
- Layer and bake:
- Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese over the top.
- Bake enchiladas:
- Cover with foil and bake for 20 minutes. Uncover and bake an additional 8 to 10 minutes, until cheese is melted and bubbly.
- Garnish and serve:
- Garnish with chopped cilantro and green onions, if desired. Serve hot.
Save to Pinterest These enchiladas bring back memories of our family’s weeknight dinners, gathered around the table with bowls of salsa and laughter. Everyone looked forward to layering on their favorite toppings.
Serving Suggestions
Pair these enchiladas with sour cream, avocado slices, or a fresh side salad for a complete meal.
Allergen Information
Contains dairy and gluten (if using flour tortillas). Always check enchilada sauce and tortillas for allergens or gluten content as needed.
Nutritional Information
Per serving: 425 calories, 17 g total fat, 53 g carbohydrates, 18 g protein.
Save to Pinterest Enjoy these cheesy bean enchiladas hot out of the oven and savor every flavorful bite with your favorite toppings.
Common Recipe Questions
- → Can I use gluten-free tortillas?
Yes, gluten-free tortillas can be substituted to accommodate dietary needs without affecting taste.
- → What spices enhance the bean filling?
Cumin, smoked paprika, and chili powder add depth and a mild smoky warmth to the bean mixture.
- → How can I make this dish spicier?
Add a small can of green chilies or extra chili powder to the bean filling for increased heat.
- → What cheese works best for melting?
Cheddar or a Mexican cheese blend melts beautifully, providing a creamy, rich topping.
- → Can this be prepared ahead of time?
Yes, assemble the enchiladas and refrigerate before baking. Bake fresh when ready to serve.
- → What side dishes complement this meal?
Pair with sour cream, avocado slices, or a fresh side salad to enhance the flavors.