Bean and Cheese Enchiladas

Name: Bean and Cheese Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 8 corn tortillas; 2 cups shredded cheddar cheese (or Mexican blend); 1 (15 oz) can refried beans; 1 (10 oz) can red enchilada sauce; 1/2 cup diced onion (optional); 1/4 teaspoon garlic powder; 1/4 teaspoon cumin; 1/4 teaspoon chili powder; Salt and pepper to taste; Fresh cilantro, chopped (for garnish); Sour cream or avocado (optional, for serving)

Isabella

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Creamy, cheesy, and packed with comforting flavors, these Bean and Cheese Enchiladas are my go-to for an easy vegetarian dinner. Rolled in soft corn tortillas, filled with seasoned refried beans, and smothered with enchilada sauce and melted cheese, they come together quickly and bake into a cozy, satisfying dish. Whether it’s a weeknight dinner or a laid-back weekend meal, this recipe always hits the spot.

Why You’ll Love This Recipe

I love how this recipe balances ease and flavor—it’s fast to prep and full of that rich, savory goodness I crave in Tex-Mex comfort food. It’s also incredibly versatile. I can make it with pantry staples, tweak the spice level to my taste, and even customize the toppings depending on what I have on hand. Since it’s vegetarian, it works well for meatless meals, and I can easily double the batch for meal prepping or feeding a crowd.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 corn tortillas

2 cups shredded cheddar cheese (or Mexican blend)

1 (15 oz) can refried beans

1 (10 oz) can red enchilada sauce

1/4 teaspoon garlic powder

1/2 cup diced onion (optional)

1/4 teaspoon cumin

1/4 teaspoon chili powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sour cream or avocado (optional, for serving)

Directions

I start by preheating the oven to 375°F (190°C).

In a medium bowl, I mix the refried beans with garlic powder, cumin, chili powder, salt, and pepper. If I’m using onions, I stir them in here.

To make the tortillas easier to roll, I warm them in a damp towel in the microwave for about 30–40 seconds.

I spread about 2 tablespoons of the seasoned bean mixture in the center of each tortilla, sprinkle a tablespoon of cheese on top, and then roll them up tightly.

I spread a few spoonfuls of enchilada sauce on the bottom of a 9×13-inch baking dish before placing the rolled tortillas seam side down.

Then I pour the remaining enchilada sauce over the top and finish by sprinkling the rest of the cheese.

I cover the dish with foil and bake for 20 minutes. Then I remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Once they’re out of the oven, I garnish with chopped cilantro and serve hot with sour cream or avocado if I’m feeling fancy.

Servings and timing

Servings: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: Approximately 290 kcal per serving

Variations

I often like to mix things up depending on what I have:

Add protein: I sometimes stir in black beans, shredded chicken, or crumbled tofu to the filling.

Different sauces: Green enchilada sauce or homemade enchilada sauce gives a new twist.

More veggies: Chopped spinach, sautéed bell peppers, or corn make great additions to the filling.

Spicy kick: I add diced jalapeños or hot sauce when I want more heat.

Cheese options: Pepper jack or Monterey Jack cheese adds a new flavor dimension.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pop them in the microwave until warmed through, or reheat them in a 350°F (175°C) oven for about 15 minutes. If I’m freezing them, I wrap individual portions and store them in a freezer-safe container—they’ll keep for up to 2 months. When ready to eat, I thaw in the fridge overnight and reheat as usual.

Related Recipes:

Beef Enchiladas

FAQs

What’s the best way to keep corn tortillas from cracking?

I always warm the tortillas in a damp towel in the microwave before rolling them. This makes them more pliable and helps prevent tearing.

Can I use flour tortillas instead?

Yes, I sometimes use flour tortillas if I’m out of corn ones. They’re softer and easier to roll, but the flavor will be a bit different.

Can I make this dish ahead of time?

Absolutely. I often assemble the enchiladas earlier in the day, refrigerate them, and then bake right before dinner. I just add an extra 5–10 minutes of baking time if they’re coming straight from the fridge.

How do I make this spicier?

To bring the heat, I like adding chopped jalapeños to the filling or using a spicier enchilada sauce. A drizzle of hot sauce on top also works great.

Can I make this vegan?

Definitely. I swap the cheese with vegan cheese and make sure my refried beans and enchilada sauce are plant-based. The result is still rich and delicious.

Conclusion

These Bean and Cheese Enchiladas are a comforting classic I keep coming back to. They’re simple, satisfying, and totally customizable, making them perfect for any night of the week. Whether I’m keeping things meatless or loading them up with extras, they always deliver that cheesy, saucy goodness I love.

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