Save A comforting, budget-friendly Mexican-inspired dish featuring a hearty bean filling, tangy enchilada sauce, and plenty of melted cheese—all baked to bubbly perfection.
This recipe quickly became a family favorite for busy weeknights when we crave something warm, filling, and packed with flavor. The cheesy top and rich bean filling make everyone ask for seconds.
Ingredients
- Black beans: 2 cups (1 can, 15 oz), drained and rinsed
- Pinto beans: 1 cup, 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
- Shredded cheddar cheese (or Mexican blend): 2 cups (200 g), divided
- Enchilada sauce: 2 cups (480 ml), store-bought or homemade
- Fresh cilantro: 1/4 cup, chopped (optional for garnish)
- Green onions: 1/4 cup, sliced (optional for garnish)
Instructions
- Preheat oven:
- Preheat your oven to 375°F (190°C).
- Cook aromatics:
- 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.
- Prepare bean mixture:
- Stir in black beans, pinto beans, cumin, paprika, chili powder, salt, and pepper. Cook for 2–3 minutes, slightly mashing the beans with a spoon, until heated through. Remove from heat.
- Layer sauce:
- 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.
- Assemble enchiladas:
- Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese over the top.
- Bake:
- Cover with foil and bake for 20 minutes. Uncover and bake an additional 8–10 minutes, until cheese is melted and bubbly.
- Garnish and serve:
- Garnish with chopped cilantro and green onions, if desired. Serve hot.
Save We love serving these enchiladas for weekend dinners—everyone gets involved rolling tortillas and topping with extra cheese. It always brings us together as a family around the table.
Serving Suggestions
Pair these enchiladas with sour cream, avocado slices, or a fresh side salad for a complete meal.
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Nutrition Information
Calories per serving: 425. Total fat: 17 g. Carbohydrates: 53 g. Protein: 18 g.
Save Enjoy these cheesy bean enchiladas fresh from the oven, and savor every bite with your favorite toppings. Make it tonight and turn a simple meal into something special.
Recipe FAQ
- → What beans are used in this dish?
Black beans and pinto beans are combined to create a hearty, protein-rich filling with a great texture.
- → Can I use corn tortillas instead of flour?
Yes, both corn and flour tortillas work well and can be chosen based on dietary preferences.
- → How is the spiced flavor achieved?
A blend of ground cumin, smoked paprika, and chili powder creates a smoky, mildly spicy profile enhancing the beans.
- → What cheese works best for melting?
Shredded cheddar or a Mexican cheese blend melts nicely to form a creamy, bubbly topping.
- → Can this dish be prepared ahead of time?
Yes, you can assemble it in advance and bake just before serving for convenience.
- → What garnishes enhance the final presentation?
Chopped fresh cilantro and sliced green onions add freshness and color when served.