Bean and Cheese Enchiladas

A comforting and delicious dish made with soft tortillas filled with refried beans and cheese, topped with a rich sauce.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 300

Ingredients Method Notes

Ingredients

For the Filling

2 cups refried beans (canned or homemade)
2 cups shredded cheese (cheddar or Monterey Jack) Feel free to mix different types of cheese for added flavor.
1 cup enchilada sauce (store-bought or homemade)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 cup diced onions (optional) Adds additional flavor if desired.

For Assembly

8 pieces corn tortillas Use fresh, soft corn tortillas for better results.
Fresh cilantro for garnish (optional)

Method

Preparation

Preheat your oven to 375°F (190°C).
In a small skillet, gently warm the tortillas over medium heat for about 30 seconds on each side until they are pliable.
In a bowl, combine the refried beans, 1 cup of cheese, cumin, chili powder, and diced onions if using. Mix until well combined.

Assembly

On each tortilla, spread about 2 tablespoons of the bean mixture. Roll the tortilla tightly and place it in a baking dish seam side down. Repeat with remaining tortillas.
Pour the enchilada sauce evenly over the filled tortillas. Sprinkle the remaining shredded cheese on top.

Cooking

Place the dish in the preheated oven and bake for 20-25 minutes or until the cheese is bubbly and golden brown.
Remove from the oven and allow to cool for a few minutes. Garnish with fresh cilantro if desired, then serve hot.

Notes

For best results, use fresh, soft corn tortillas. Enhance the filling with black beans, corn, or diced bell peppers for an extra nutritional punch. Serve with a side of guacamole or a fresh salad for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze before baking for up to 2 months.