Bean and Cheese Enchiladas
Save these saucy bean and cheese enchiladas for weeknight dinners. My homemade enchilada sauce takes these enchiladas to the next level, along with an easy filling using canned refried beans, green chilis, and corn tortillas.
I love enchiladas, and I have almost a dozen recipes on my website to prove it. Once I discovered how delicious (and easy) it is to make homemade enchilada sauce, the recipes just kept coming.
These bean and cheese enchiladas are perfect for weeknights. They can be prepped ahead of time, are ready in a quick 35 minutes, and are loaded with ooey, gooey cheese, beans, and the best enchilada sauce.
Why I love this recipe
Beans are one of my favorite foods. They are rich in fiber and protein; of all the plant-based protein sources, my kids can’t get enough beans. My lentil tacos are one of my go-to weeknight recipes, and I wanted to create another recipe that uses legumes in a kid-friendly way.
These bean and cheese enchiladas are made with fried corn tortillas dipped into my homemade enchilada sauce, then rolled with refried beans, green chilis, and grated cheese. Topped with more enchilada sauce, they are baked until hot and bubbly!
These enchiladas are also a budget-friendly recipe, thanks to tortillas, canned beans, and canned tomatoes, and they are perfect for feeding a crowd. Besides, who doesn’t love enchiladas?
Ingredient Notes
- Homemade Enchilada Sauce: I strongly suggest making my enchilada sauce, which makes this recipe. I’ve tried so many jarred enchilada sauces over the years and I’ve yet to find one that tastes as fresh and flavorful as my homemade version.
- Corn Tortillas: Tortillas are more authentic for enchiladas and I find that they have the best texture when quickly fried, dipped into sauce and then rolled. You can use flour tortillas in a pinch but I think they become too gummy in enchiladas.
- Refried Beans: What makes this recipe so easy! Canned refried beans mixed with either a can of green chili peppers or salsa for additional flavor.
- Cheese: As with making my homemade enchilada sauce, I think buying a block of cheese and then shredding it makes for better enchiladas. I prefer Monterey Jack or pepperjack when I want spicier enchiladas, but cheddar, and colby jack will also work as will dairy-free cheese.
How to Make
Fry, dunk, fill, bake! These bean and cheese enchiladas are really that easy.
Step 1: Make the Sauce
Make a roux with equal parts flour and oil and cook over low heat until all the flour has been cooked out and the mixture is slightly golden brown.
Add in the spices and toast another minute. This will go fast so I measure all of my spices first and then place in a small bowl before I make my roux. Otherwise, you risk burning the roux if you have to stop and collect all of your spices.
Whisk in the broth and tomato sauce and simmer until bubbly and thickened, about 5 minutes. I do this in a wide, shallow saute pan so I can easily dunk the fried tortilla in.
Step 2: Fry the Tortillas
Heat a large skillet over medium heat and add a small amount of vegetable oil or other neutral oil. I use my cast iron skillet for this, but any large skillet will work.
Fry the tortillas until just slightly crispy but also easier to fold, this step will make the enchiladas easier to roll, provide more flavor and prevent them becoming soggy.
Step 3: Fill
In a medium saucepan, or in a microwave safe bowl, combine together the refried beans and canned green chilis or salsa if using (I usually use my homemade canning salsa, but pico de gallo also works.)
You don’t have to warm the beans and chili peppers together first if you are in a rush as they will become warm enough in the oven but I find that it’s easier to fill if they are warm.
Dunk a fried tortilla into the enchilada sauce, then add about two tablespoons of filling and a little shredded cheese.
Step 4: Roll and Cover
Place a small amount of the enchilada sauce in a 9 x 13 casserole dish. Place the rolled bean and cheese enchiladas on top, seam side down. Cover with the remaining enchilada sauce and cheese.
Step 5: Bake
Bake at 375 degrees F for 10-15 minutes until the enchiladas are hot, the sauce is bubbly on top, and the cheese has melted. Enjoy as is, or top with a little spicy cream—sour cream thinned with lime juice and chipotle chili powder (or regular chili powder.)
What to Serve With
I often serve these bean and cheese enchiladas on their own for a quick weeknight meal, but if I want another vegetable (and have time!), then I love them served alongside a simple green salad, like my Easy Kale Caesar Salad or House Salad.
These enchiladas are also great alongside my broccoli with garlic for some balance to all that gooey cheese!
Make Ahead Tips
These bean and cheese enchiladas can be prepped slightly ahead of time! I’ve made them in the afternoon, popped them in the fridge, then baked them right before serving.
I don’t recommend making them too far ahead of time as the corn tortillas will start to soften the longer they sit, but making a few hours ahead works. If you want to get more of a head start, then I recommend making the enchilada sauce and bean filling ahead of time, along with shredded the cheese, chopping the cilantro and then making the sour creme topping.
Then, right before cooking, fry the tortillas, dip, fill, and bake!
Frequently Asked Questions
Why do my tortillas crack when I try to roll them?
Unlike more pliable flour tortillas, corn tortillas need to be softened before filling and rolling. Lightly frying them in a skillet first before dunking them in the enchilada sauce will make them much easier to roll. Alternatively, you can wrap them in a damp paper towel and microwave for 20-30 seconds, then dipping and rolling.
Why do I need to use homemade enchilada sauce?
The homemade enchilada sauce isn’t a must, but I tested these bean and cheese enchiladas with both my homemade sauce and store-bought sauce and, no surprise, the homemade version was much better!
Storing and Reheating
I recommend letting these bean and cheese enchiladas cool completely before storing as this prevents condensation from building up, which will lead to soggy enchiladas.
Transfer cooked and cooled enchiladas to an airtight container and store in the fridge for 3 days, though these will taste best the day they are made.
To Freeze:
To Freeze Baked Enchiladas: Once completely cooled, wrap the baking dish tightly with plastic wrap and then aluminum foil.
To Freeze Unbaked Enchiladas: Assemble the enchiladas in a freezer-safe baking dish, but do not bake. Cover tightly with plastic wrap and then aluminum foil. Bake from frozen– these are great for a freezer meal!
More Enchilada Recipes
- Veggie Fajita Enchiladas
- Vegetarian Enchiladas Verdes
- Sweet Potato and Black Bean Enchiladas
- Vegetarian Enchilada Casserole
- Zucchini Enchiladas
If you make these bean and cheese enchiladas, make sure to come back to leave a comment and a rating. Your feedback helps other readers and seeing you make my recipes makes my day!
Bean and Cheese Enchiladas
Equipment
Ingredients
- 1 15 ounce can refried beans
- 1 4 ounce can diced green chilis1
- 8-10 6-inch corn tortillas2
- Vegetable Oil, for frying the tortillas
- 8 ounce block of cheese3, cheddar, monteray jack, colby jack, pepperjack or a blend
- 1/3 cup finely chopped cilantro
- 1/4 cup sour cream
- 1-2 teaspoons lime juice
- 1/4 teaspoon chili powder or chipotle powder
Enchilada Sauce
- 3 tablespoons oil
- 3 tablespoons all-purpose flour
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1 15 ounce can tomato sauce
- 1 1/2 cups water or vegetable broth
Instructions
Make the enchilada sauce
- Heat the oil in a medium sauce pan over medium heat. Add in the flour, then quickly whisk together until combined. Add in the chili powder, cumin, garlic powder, oregano, salt, cinnamon and cayenne pepper and toast until fragrant, about 1 minute.To make it easier to dip the tortillas, I use a wide skillet to make the sauce when I'm making this recipe so I don't have to transfer the sauce to a wide, shallow bowl.
- Add in the tomatoes and water, then bring to a simmer. Cook over medium heat until thickened, about 5-7 minutes, whisking often.
- Season to taste, adding more salt as desired.
- Place a thin layer of sauce into a 9 x 13 inch casserole dish and set aside.
Make the Bean Filling
- Preheat the oven to 375 degrees F.
- Warm the refried beans and green chilis in a medium saucepan over medium-low heat until warmed through. The mixture will be thick.
Fry the Tortillas
- Heat a small amount of vegetable oil in a skillet over medium heat, just enough to create a thin layer of oil on the bottom. Add one tortilla at a time and fry for 2 minutes or so per side. Right away, dip the tortilla into the enchilada sauce to lightly coat, then spread on some of the bean filling (about 2 tablespoons) and a sprinkle of cheese. Roll up and place seam side down into the prepared pan with the enchilada sauce.
- Repeat with the rest of the tortillas. You'll want to fry, then dip, then fill each tortilla at a time for easier rolling. I do this in an assembly line in my kitchen– having one pan for the tortillas, one for the beans, one for the sauce and then my cutting board to the side for filling and rolling.
Cover and Bake
- Once you've filled all of your tortillas (you may have a small amount of filling left), then cover the rolled enchiladas with the rest of the enchilada sauce and cover with the remaining cheese.
- Place the enchiladas in the preheated oven and cook for 15 minutes, until hot, bubbly and the cheese is melted.
Make the Creme Topping
- While the enchiladas are baking, whisk together the sour cream, lime juice and chili powder or chipotle powder. Taste, adding more lime/chili powder or even a pinch of salt as desired.
- When the enchiladas are done baking, drizzle with the creme topping and sprinkle with chopped cilantro. Serve immedietly.
Notes
- 1/2 cup of salsa, either a pico de gallo type of salsa or canned salsa, will work in place of the green chilis.
- Corn tortillas are my preferred tortilla in enchiladas; you can sub flour if you’d like but I think corn tastes better.
- I highly recommend grabbing a block of cheese and shredding it yourself. The cheese will melt better, and I think it tastes better. You can use a dairy-free cheese if you’d like.
- I also highly recommend making my enchilada sauce as I really think it makes this recipe. If you use another enchilada sauce, you’ll need about 3 cups.