Description
Creamy, cheesy, and packed with comforting Tex-Mex flavors, these Bean and Cheese Enchiladas are an easy vegetarian dinner made with corn tortillas, refried beans, enchilada sauce, and melted cheese.
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)
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium bowl, mix refried beans with garlic powder, cumin, chili powder, salt, and pepper. Stir in diced onions if using.
- Warm tortillas in a damp towel in the microwave for 30–40 seconds to make them pliable.
- Spread about 2 tablespoons of the bean mixture in the center of each tortilla, sprinkle with 1 tablespoon of cheese, and roll up tightly.
- Spread a few spoonfuls of enchilada sauce on the bottom of a 9×13-inch baking dish.
- Place rolled tortillas seam side down in the dish.
- Pour remaining enchilada sauce over the enchiladas and sprinkle with the rest of the cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for another 10 minutes, until cheese is melted and bubbly.
- Garnish with chopped cilantro and serve with sour cream or avocado if desired.
Notes
Warm tortillas before rolling to prevent cracking.
Can substitute flour tortillas for a softer texture.
Can be made ahead and baked later—add 5–10 minutes to bake time if cold.
Add jalapeños or spicy sauce for heat.
Use vegan cheese and ensure plant-based ingredients for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchilada
- Calories: 290
- Sugar: 2g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 30mg
