There’s something undeniably comforting about cozying up to a plate of homemade Bean and Cheese Enchiladas. The moment you roll up the tortillas, filling them with warm black beans and gooey cheese, you can’t help but feel a sense of satisfaction and nostalgia. This dish isn’t just a meal—it’s a tasty tradition that brings back memories of family dinners and laughter.
I first crafted these enchiladas on a chilly evening, searching for a dish that would evoke warmth while being simple enough to whip up after a long day. With only a handful of ingredients and just 35 minutes to go from prep to plate, they quickly became a household favorite. Topped with zesty enchilada sauce and fresh cilantro, these enchiladas offer a perfect balance of flavor and comfort. Plus, they’re a great way to please both vegetarians and meat-lovers alike!
So, grab your aprons and let’s dive into this deliciously easy recipe that transforms everyday ingredients into a fiesta your taste buds won’t forget!
Why You'll Love This Bean and Cheese Enchiladas
- These Bean and Cheese Enchiladas are incredibly easy to prepare, making them perfect for a busy weeknight dinner.
- The combination of black beans, gooey cheese, and zesty enchilada sauce creates a flavor explosion that will delight your taste buds.
- With their versatility, you can easily customize the filling or toppings to suit your personal preferences or use up leftovers.
- Not only do they taste amazing, but their vibrant colors and cheesy goodness make for a visually appealing dish that will impress your family and friends.
Bean and Cheese Enchiladas Ingredients
Get ready to create a delightful homemade dish!
For the Filling
- Black beans – a nutritious base that adds protein and fiber to your enchiladas.
- Shredded cheese – choose your favorite, as it melts beautifully for that gooey goodness.
- Chopped onions – these add a sweet and savory flavor when sautéed.
For the Tortillas
- Corn tortillas – these provide a deliciously authentic and gluten-free option for your enchiladas.
For the Sauce
- Enchilada sauce – the zesty heart of the dish, which ties all the flavors together.
For Garnish
- Chopped cilantro – a fresh herb that enhances the flavor and adds a splash of color.
- Olive oil – used for sautéing, giving the onions a lovely golden hue.
- Cumin – a fragrant spice that perfectly complements the black beans for an additional depth of flavor.
With these Bean and Cheese Enchiladas ingredients, you’re all set to whip up a dish that warms the heart and satisfies the palate!
How to Make Bean and Cheese Enchiladas
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Preheat your oven to 350°F (175°C). Start by preparing your cooking environment, ensuring the oven is ready to melt that cheese into perfection.
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Sauté the onions in olive oil until they turn soft and translucent, about 3-5 minutes. This step adds a mouthwatering aroma that fills your kitchen and sets the mood for your enchiladas.
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Combine black beans and cumin into the pan with the sautéed onions, cooking for an additional 5 minutes. This mixture should have a lovely harmony of flavors, creating the perfect filling.
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Spread a small amount of enchilada sauce evenly over the bottom of a baking dish. This prevents sticking and adds a burst of flavor to every bite.
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Fill each corn tortilla with the bean mixture and a sprinkle of shredded cheese, then roll them up tightly. Don’t be shy; stuff them generously for a yummy surprise!
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Arrange the rolled enchiladas seam side down in the baking dish, snugly packed for a cozy fit. This ensures they hold together beautifully as they bake.
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Pour the remaining enchilada sauce generously over the top of the tortillas, ensuring they are nicely covered to keep them moist and flavorful.
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Sprinkle the remaining shredded cheese over the sauced enchiladas. This will create a delightful, cheesy crust when baked.
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Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly. Keep an eye out for that golden, delicious finish!
Optional: Serve with a dollop of sour cream or a squeeze of lime for added zest.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Bean and Cheese Enchiladas are ideal for busy home cooks who want to save time during hectic weeknights! You can prepare the filling of black beans, onions, and spices up to 3 days in advance, refrigerating it in an airtight container to maintain freshness. Additionally, you can roll the enchiladas and assemble them in the baking dish up to 24 hours ahead—just cover tightly with plastic wrap. When you’re ready to serve, remove the plastic wrap, pour the enchilada sauce over the top, sprinkle with cheese, and then bake, adding an extra 5-10 minutes if refrigerated. This way, you’ll enjoy delicious, homemade enchiladas with minimal effort!
Bean and Cheese Enchiladas Variations
Feel free to make these enchiladas your own with these exciting twists!
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Spicy Twist: Add diced jalapeños to the filling for a zesty kick that elevates the flavor. It’s a delicious way to spice things up!
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Cheese Lovers: Mix in different types of cheese, like pepper jack or Monterey Jack, for a melty and flavor-packed enchilada. You can even combine cheeses for a delightful surprise!
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Veggie Delight: Toss in bell peppers, zucchini, or spinach to the bean mixture for a nutritious boost and extra color. Embrace the vibrancy of veggies as you bite into these tasty rolls.
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Cilantro Lime: Add a splash of lime juice and more chopped cilantro to brighten the filling, giving your enchiladas a refreshing twist. This adds a zesty kick to every savory bite!
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Grain-Free: Swap the corn tortillas for almond flour or coconut flour tortillas for a low-carb, gluten-free version. These alternatives provide a delightful and healthy option while still delivering the classic flavors.
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Protein Boost: Incorporate cooked shredded chicken or ground turkey into the filling for added protein and heartiness. The blend of beans and meat makes for a filling dinner.
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Creamy Sauce: Drizzle some sour cream or avocado crema over the top before baking for an added layer of creaminess that contrasts beautifully with the zingy enchilada sauce.
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Freezer-Friendly: Prepare and freeze assembled enchiladas for a quick meal option. Just bake from frozen, adding a little extra cook time for a fuss-free dinner!
Storage Tips for Bean and Cheese Enchiladas
Fridge: Store any uneaten enchiladas in an airtight container in the refrigerator for up to 3 days. This keeps them fresh and ready for a quick meal!
Freezer: To freeze, wrap enchiladas tightly in plastic wrap and then aluminum foil. They can last up to 3 months, ensuring you have a delicious meal ready to go whenever you crave Bean and Cheese Enchiladas.
Reheating: For best results, reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Add a splash of enchilada sauce on top to keep them moist!
Leftover Sauce: If you have extra enchilada sauce, store it separately in the fridge for up to a week, or freeze it in an ice cube tray for easy use later.
What to Serve with Bean and Cheese Enchiladas?
Cozy up to a complete feast that will satisfy cravings and delight your taste buds.
- Spanish Rice: This fluffy and savory side is a classic pairing, adding texture and a subtle tomato flavor that complements the enchiladas perfectly.
- Guacamole: Creamy and rich, this avocado dip provides a cool contrast to the warm, spicy flavors of the enchiladas, making every bite harmonious.
- Mexican Street Corn: Grilled to perfection and drizzled with lime and cheese, this dish adds a delightful crunch that enhances the overall meal experience.
- Black Bean Salad: Bright and refreshing, this salad offers a zesty mix of flavors and textures that perfectly balance the heartiness of the enchiladas.
- Chips and Salsa: Crispy tortilla chips paired with zesty salsa deliver the crunch factor and a flavorful kick to complement your enchiladas.
- Cilantro-Lime Rice: The fragrant herbs and refreshing lime add a burst of freshness, helping to lighten up the rich flavors of the main dish.
- Mexican Hot Chocolate: For dessert, indulge your senses with a warm, spiced chocolate drink that adds an enchanting end to your meal.
- Margaritas: Refreshing and tangy, these drinks enhance the festive spirit of any dinner table and pair beautifully with the flavors of the enchiladas.
Enjoy crafting a meal filled with comfort, color, and deliciousness!
Chef's Helpful Tips
- When making Bean and Cheese Enchiladas, always warm your corn tortillas briefly before filling to prevent them from cracking.
- Be sure to drain and rinse the black beans well to avoid excess liquid that can make the filling mushy.
- For an extra layer of flavor, consider adding a pinch of smoked paprika to the bean mixture along with the cumin.
- Bake the enchiladas until the cheese is bubbly and golden, which usually takes about 20 minutes at 350°F to achieve the perfect texture.
Bean and Cheese Enchiladas Recipe FAQs
What type of black beans should I use?
Absolutely! You can use canned black beans for convenience—just drain and rinse them. If you prefer dried beans, soak them overnight, cook until tender, and then use them in your enchiladas. It’s fabulous either way!
How should I store leftover enchiladas?
Very! Store any uneaten enchiladas in an airtight container in the refrigerator for up to 3 days. This keeps them fresh and ready for a quick meal! If you find yourself with more than you can eat, consider the freezing option.
Can I freeze Bean and Cheese Enchiladas?
For sure! To freeze, wrap the enchiladas tightly in plastic wrap, then aluminum foil. This way, they can last up to 3 months without losing flavor. Just label them with the date, and when you’re ready to enjoy, simply thaw overnight in the fridge and reheat in the oven.
What should I do if my enchiladas are too dry after baking?
I recommend pouring a little extra enchilada sauce over the top before baking to keep them moist. If they’re still dry, serve them with a side of sauce for dipping. Additionally, make sure to cover them with foil while baking if needed, especially if your oven runs hot.
Are these enchiladas suitable for vegetarians?
Absolutely! These Bean and Cheese Enchiladas are not only vegetarian but also bursting with protein thanks to the black beans. Just be mindful of your cheese choice; if you’re cooking for vegans or those with dairy allergies, opt for a plant-based cheese alternative.
How can I spice up my enchiladas?
The more the merrier! You can easily amp up the flavor by adding fresh jalapeños to the filling or sprinkling chili powder and cumin into the enchilada sauce. For an extra kick, try drizzling some hot sauce on top before serving!
Equipment
- baking dish
- skillet
- Oven
Ingredients
For the Filling
- 1 can Black beans drained and rinsed
- 2 cups Shredded cheese your favorite kind
- 1 medium Chopped onions sautéed
For the Tortillas
- 8 Corn tortillas
For the Sauce
- 2 cups Enchilada sauce
For Garnish
- 1 cup Chopped cilantro for serving
- 1 tablespoon Olive oil for sautéing
- 1 teaspoon Cumin for flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Sauté the onions in olive oil until they turn soft and translucent, about 3-5 minutes.
- Combine black beans and cumin into the pan with the sautéed onions, cooking for an additional 5 minutes.
- Spread a small amount of enchilada sauce evenly over the bottom of a baking dish.
- Fill each corn tortilla with the bean mixture and a sprinkle of shredded cheese, then roll them up tightly.
- Arrange the rolled enchiladas seam side down in the baking dish.
- Pour the remaining enchilada sauce generously over the top of the tortillas.
- Sprinkle the remaining shredded cheese over the sauced enchiladas.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
