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Plate of homemade Bean and Cheese Enchiladas topped with salsa and cheese.

Bean and Cheese Enchiladas

Delicious and cheesy Bean and Cheese Enchiladas, a comforting meal perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 10 pieces corn tortillas
  • 2 cups refried beans
  • 2 cups shredded cheese (cheddar or Monterey Jack) Use good quality cheese for best flavor.
  • 2 cups enchilada sauce
  • 1 cup diced onions
  • 1 cup chopped bell peppers
  • 1 tablespoon olive oil For sautéing vegetables.
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste none Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Heat olive oil in a skillet over medium heat, then add diced onions and chopped bell peppers. Sauté until softened.
  3. In a mixing bowl, combine refried beans, sautéed onions and peppers, cumin, chili powder, salt, and pepper.
  4. Spread some enchilada sauce in a baking dish to prevent sticking.
  5. Warm corn tortillas in a dry skillet or microwave until pliable.
  6. Fill each tortilla with the bean mixture, sprinkle with cheese, roll them up, and place seam-side down in the baking dish.
  7. Pour the remaining enchilada sauce on top and sprinkle with the rest of the cheese.
Baking
  1. Bake in the preheated oven for 20-25 minutes until cheese is melted and bubbly.

Notes

Feel free to substitute black beans for refried beans or cheese for a vegan version. Store leftovers in a container and consume within 3 days. Can also be frozen before baking.