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 became a weeknight favorite when I needed something delicious that everyone would enjoy without breaking the bank. The bubbly cheese and flavorful filling always get rave reviews at our kitchen table.
Ingredients
- Black beans: 2 cups (1 can, 15 oz), drained and rinsed
- Pinto beans: 1 cup canned, 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
- Prepare oven:
- Preheat your oven to 375°F (190°C).
- Sauté 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.
- Cook bean filling:
- 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.
- Prepare baking dish:
- Spread 1/2 cup enchilada sauce on the bottom of a 9x13-inch (23x33 cm) baking dish.
- Assemble enchiladas:
- 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.
- Add sauce and cheese:
- 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.
- Finish and serve:
- Garnish with chopped cilantro and green onions, if desired. Serve hot.
Save My kids love helping roll the tortillas and sprinkling cheese, making this a fun family dinner project. Sharing a tray of cheesy enchiladas always brings smiles at the dinner table.
Serving Suggestions
Pair these enchiladas with sour cream, sliced avocado, or a crisp side salad for a complete meal.
Variations
Add green chilies, corn, roasted vegetables, or swap in different beans for extra flavor and nutrition.
Nutrition Information
Each serving packs 425 calories with 18 grams of protein and plenty of fiber from the beans, making it both filling and nourishing.
Save Enjoy these enchiladas straight from the oven, with your favorite toppings for a comforting meal that delivers every time.
Common Questions
- → What type of beans are used in this dish?
Black beans and pinto beans are combined for a hearty and flavorful filling.
- → Can I use different kinds of cheese?
Yes, cheddar or Mexican blend cheese works well to create a melted, gooey topping.
- → Is it possible to make this gluten-free?
Use corn tortillas instead of flour to ensure the dish remains gluten-free.
- → What spices enhance the bean mixture?
Cumin, smoked paprika, and chili powder add depth and a subtle smoky heat.
- → How should I serve this dish?
Serve hot garnished with cilantro and green onions, alongside sour cream or avocado slices for extra flavor.