There’s something undeniably comforting about a plate of Bean and Cheese Enchiladas, especially after a long day when fast food just won’t cut it. I remember the first time I made these enchiladas; the fragrant combination of sautéed onions and aromatic cumin filled my kitchen, instantly lifting my spirits.
Perfectly nestled in soft corn tortillas, the creamy black beans and melty cheese are smothered in zesty enchilada sauce, creating a harmony of flavors that makes this dish a timeless favorite. Whether it’s a casual weeknight dinner or a lively gathering with friends, these enchiladas are a scrumptious crowd-pleaser that will satisfy anyone’s craving for homemade goodness.
Best of all, this recipe is a breeze to prepare, taking just 40 minutes from start to finish. So if you’re tired of the same old meals and looking to spice up your dinner routine, join me in whipping up this delightful dish that’s sure to impress!
Why You'll Love This Bean and Cheese Enchiladas
- This Bean and Cheese Enchiladas recipe is incredibly easy to whip up, making it perfect for busy weeknights.
- The flavors meld beautifully, offering a delightful combination of creamy black beans and melty cheese, all enveloped in zesty sauce.
- With its versatility, you can easily customize the fillings or toppings to suit your taste preferences, ensuring everyone is satisfied.
- Visually, these enchiladas are a feast for the eyes, with vibrant colors that make your meal look as good as it tastes.
Bean and Cheese Enchiladas Ingredients
For the Enchiladas
• 8 corn tortillas – essential for a classic, authentic enchilada experience.
• 2 cups black beans, cooked – packed with protein and fiber, making these enchiladas wholesome and filling.
• 1 cup shredded cheese – use your favorite melty cheese for that gooey, delicious topping.
• 1 cup enchilada sauce – choose a spicy or mild version based on your heat preference for flavorful depth.
• 1/2 cup diced onions – they add a sweet and savory flavor when sautéed, enhancing the dish beautifully.
• 1 teaspoon ground cumin – this spice brings an aromatic warmth that complements the beans perfectly.
• 1 tablespoon olive oil – ideal for sautéing onions and keeping the dish light and healthy.
• Salt to taste – season wisely to elevate all the flavors in your bean and cheese enchiladas.
With these simple yet delightful ingredients, you’re on your way to making a comforting dish everyone will love!
How to Make Bean and Cheese Enchiladas
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Preheat oven: Start by preheating your oven to 375°F (190°C). This step ensures your enchiladas cook evenly and reach that perfect bubbling texture when baking.
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Sauté onions: In a skillet, heat the olive oil over medium heat. Add the diced onions and sauté until they turn translucent, about 3-4 minutes. This step builds a flavorful base for your enchiladas.
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Add beans and spices: Stir in the cooked black beans and ground cumin, mixing well. Heat for an additional 2-3 minutes, allowing the beans to soak up the savory flavors and aroma.
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Fill tortillas: Take each corn tortilla and spoon a generous amount of the bean mixture into the center. Sprinkle with a bit of shredded cheese before rolling them up tightly.
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Arrange in dish: Place the rolled tortillas seam-side down in a greased baking dish. This helps keep everything together and allows for easy serving later.
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Add enchilada sauce: Pour the enchilada sauce generously over the tortillas, making sure to cover them well. This ensures that every bite is bursting with flavor.
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Top with cheese: Sprinkle the remaining shredded cheese over the top of the sauced enchiladas. This creates that irresistible, gooey cheese layer everyone loves!
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Bake: Place the baking dish in the preheated oven and bake for about 20 minutes, or until the cheese is melted and bubbling. You’ll know they are ready when the cheese turns golden and inviting.
Optional: Top with fresh cilantro for a burst of color and flavor!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Bean and Cheese Enchiladas are perfect for meal prep, saving you time during busy weeknights! You can prepare the enchilada filling (black beans, sautéed onions, and spices) up to 3 days in advance, storing it in an airtight container in the refrigerator. Additionally, you can assemble the entire dish, covering it tightly with foil, and refrigerate for up to 24 hours before baking. To maintain quality, ensure that the enchilada sauce is spread evenly to keep the tortillas moist. When you’re ready to serve, simply bake them straight from the fridge for about 25-30 minutes, adding a few extra minutes if needed, until the cheese is bubbling and golden. This way, you’ll enjoy restaurant-quality Bean and Cheese Enchiladas with minimal effort!
Bean and Cheese Enchiladas Variations
Feel free to get creative with your Bean and Cheese Enchiladas; the possibilities are endless!
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Gluten-Free: Swap corn tortillas for your favorite gluten-free tortilla brands to make this dish celiac-friendly.
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Spicy Kick: Add diced jalapeños or a sprinkle of cayenne pepper to the bean mixture for an extra dose of heat and flavor.
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Vegetable Boost: Incorporate sautéed bell peppers or spinach into the bean filling for added nutrition and color.
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Creamy Twist: Sprinkle some cream cheese or sour cream into the bean filling for a rich, creamy texture that takes these enchiladas to the next level.
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Meat Lover’s Delight: Mix in shredded chicken or ground beef with the black beans for a heartier enchilada that meat lovers will adore.
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Cheese Variations: Experiment with different cheeses like pepper jack for spice or a smoky Gouda for a unique flavor twist.
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Topping Options: Consider topping with crushed tortilla chips for added crunch, or a dollop of guacamole for a fresh, creamy finish.
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Herb Infusion: Add some fresh cilantro or green onions to the filling for a burst of freshness that enhances every bite!
What to Serve with Bean and Cheese Enchiladas?
Enhance your homemade meal experience with delightful side dishes that will perfectly complement your enchiladas.
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Mexican Rice: Fluffy and flavorful, this rice adds a classic touch and stands up beautifully against the savory enchiladas.
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Guacamole: Creamy with a hint of lime, guacamole brings a refreshing contrast to the hearty flavors of the enchiladas.
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Chopped Salad: A crisp salad with fresh greens and avocado provides a light balance to the rich beans and cheese. It’s a vibrant addition that helps cleanse the palate.
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Refried Beans: Silky and slightly smoky, refried beans are a traditional accompaniment that elevates your meal with added protein and fulfilling texture.
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Corn on the Cob: Sweet and buttery corn complements the spicy sauce and adds a fun element to any meal. Perfect for adding a bit of crunch!
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Margaritas: Refreshing and zesty, a well-mixed margarita pairs wonderfully with the flavors of enchiladas, providing a delightful drink option for your gathering.
Each option brings its unique flair to the table, ensuring that your Bean and Cheese Enchiladas truly shine as the star of the dinner!
How to Store and Freeze Bean and Cheese Enchiladas
Room Temperature: Keep any leftover Bean and Cheese Enchiladas at room temperature for up to 2 hours. Make sure to cover them to prevent drying out.
Fridge: Store enchiladas in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes until warmed through.
Freezer: For longer storage, freeze the enchiladas in a tightly sealed container or freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: To reheat, place in a covered baking dish in a preheated oven at 350°F (175°C) for about 20 minutes, or until bubbling. Enjoy the tasty goodness!
Chef's Helpful Tips
- To achieve perfectly rolled Bean and Cheese Enchiladas, warm your corn tortillas briefly in a skillet or microwave to make them pliable and prevent tearing.
- Avoid overfilling the tortillas, as this can make them difficult to roll and lead to ingredients spilling out during baking.
- When sautéing the onions, cook them until they are just translucent to retain some crunch and enhance their natural sweetness.
- Always taste your enchilada sauce before using it to adjust the seasoning and spice level to your preference.
Bean and Cheese Enchiladas Recipe FAQs
How do I choose the best corn tortillas for enchiladas?
Absolutely! Look for fresh, pliable corn tortillas that are free from dark spots or tears. Using tortillas that are soft and flexible makes them easier to fill and roll without breaking. If you can, opt for whole grain or organic varieties for a healthier option.
What is the best way to store leftover Bean and Cheese Enchiladas?
Very! To store your enchiladas, place them in an airtight container and keep them in the fridge for up to 3 days. Reheat them by placing in an oven preheated to 350°F (175°C) for about 15 minutes or until warmed through for the best taste and texture.
Can I freeze Bean and Cheese Enchiladas?
Of course! You can freeze them for up to 3 months. To do this, place the assembled but unbaked enchiladas in a tightly sealed freezer bag or an airtight container. Thaw in the refrigerator overnight before baking, and when ready to cook, they may require an extra 5-10 minutes in the oven since they will be cold.
What should I do if my enchiladas are falling apart after baking?
Oh no! If your enchiladas are breaking apart, it usually means that they were overfilled or the tortillas weren’t heated enough before rolling. Make sure to warm your tortillas first for about 30 seconds in the microwave or a hot skillet to make them pliable. Keep your filling portions moderate to avoid overstuffing!
Are Bean and Cheese Enchiladas allergen-friendly?
Absolutely! These enchiladas can be made gluten-free by using corn tortillas and checking the ingredients in your enchilada sauce to ensure it’s gluten-free. If you’re concerned about dairy, simply substitute the cheese with a plant-based alternative or omit it entirely for a delicious vegan option! Always double-check with your guests about specific allergies to keep everyone safe.
How can I add more flavor to my Bean and Cheese Enchiladas?
Very easily! You can enhance the flavor by incorporating additional spices like chili powder or smoked paprika into the bean mixture. Adding fresh herbs like cilantro or toppings such as avocado or lime juice before serving can also elevate the dish’s profile. Don’t shy away from experimenting—cooking is all about creativity!
Equipment
- skillet
- baking dish
- Oven
Ingredients
For the Enchiladas
- 8 pieces corn tortillas essential for a classic, authentic enchilada experience
- 2 cups black beans, cooked packed with protein and fiber
- 1 cup shredded cheese use your favorite melty cheese
- 1 cup enchilada sauce choose a spicy or mild version
- 1/2 cup diced onions adds sweet and savory flavor
- 1 teaspoon ground cumin adds aromatic warmth
- 1 tablespoon olive oil ideal for sautéing onions
Instructions
How to Make Bean and Cheese Enchiladas
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a skillet over medium heat. Add the diced onions and sauté until translucent, about 3-4 minutes.
- Stir in the cooked black beans and ground cumin, mixing well. Heat for an additional 2-3 minutes.
- Spoon a generous amount of the bean mixture into each corn tortilla, sprinkle with shredded cheese, and roll tightly.
- Place the rolled tortillas seam-side down in a greased baking dish.
- Pour the enchilada sauce generously over the tortillas.
- Sprinkle the remaining shredded cheese over the top.
- Bake for about 20 minutes, or until the cheese is melted and bubbly.
