Oh my goodness, let me tell you about my easy bean and cheese enchiladas! They’re a total game changer for weeknight dinners. I mean, who doesn’t love a warm, cheesy dish that practically makes itself? The best part is, it’s super simple to whip up, and you probably already have most of the ingredients in your pantry! I love making these with my family; it’s one of those meals that brings everyone together around the table, and the smell wafting from the oven is just heavenly. Trust me, once you try these enchiladas, you’ll want to make them again and again. Plus, they’re vegetarian-friendly, so everyone can enjoy them! Let’s dive into this deliciousness, shall we?
Ingredients List
- 2 cups of refried beans
- 2 cups of shredded cheese
- 8 corn tortillas
- 1 can of enchilada sauce
- 1/2 cup of diced onions
- 1/2 cup of chopped cilantro
How to Prepare Easy Bean and Cheese Enchiladas
Step 1: Preheat the Oven
First things first, let’s get that oven nice and cozy! Preheat your oven to 350°F (175°C). This is crucial because we want our enchiladas to bake evenly and get all melty and delicious.
Step 2: Prepare the Baking Dish
Now, grab your favorite baking dish and spread a layer of enchilada sauce on the bottom. This helps the enchiladas not stick, and it adds a lovely base of flavor. Who doesn’t love a little extra sauce?
Step 3: Warm the Tortillas
Next up, it’s time to warm the tortillas! Heat them in a skillet for a minute or two until they’re soft and pliable. Trust me, this step is key to rolling them up without tearing. No one wants a sad, ripped tortilla!
Step 4: Fill the Tortillas
Okay, let’s get to the fun part! In each tortilla, place a generous spoonful of refried beans followed by some shredded cheese. Don’t be shy with the cheese—it’s what makes these enchiladas so gooey and good!
Step 5: Roll the Tortillas
Now, roll the tortillas up tightly and place them seam-side down in the baking dish. Make sure they’re snug; we want them to hold their shape while they bake!
Step 6: Add Sauce and Toppings
Pour any remaining enchilada sauce over the rolled tortillas, then sprinkle with diced onions and a bit more cheese on top. This is where the magic happens—every bite will be bursting with flavor!
Step 7: Bake the Enchiladas
Finally, pop those bad boys in the oven and bake for about 20 minutes, or until the cheese is melted and bubbly. Your kitchen will smell amazing, and you’ll know it’s almost time to dig in!
FAQ Section
Can I use flour tortillas instead of corn?
Absolutely! If you prefer flour tortillas, go right ahead. They’ll give your enchiladas a slightly different texture and flavor, but they’ll still be delicious. Just make sure to warm them up like you would with the corn ones to keep them from tearing. You can’t go wrong!
How can I make this recipe spicier?
If you’re looking to add some heat, there are tons of ways to spice things up! Try adding diced jalapeños or some chopped green chilies to the filling for a kick. You could also mix in some cayenne pepper or hot sauce into the enchilada sauce. Just be sure to taste as you go—you don’t want it to be too fiery unless that’s your thing!
Can I prepare these enchiladas in advance?
Yes, you totally can! If you want to make these enchiladas ahead of time, just assemble them and cover them tightly with plastic wrap or foil. You can store them in the fridge for a day or two before baking. When you’re ready to enjoy, just pop them in the oven straight from the fridge, but keep in mind they might need an extra few minutes to heat through. So convenient!
Why You’ll Love This Recipe
- Quick preparation—ready in just 35 minutes!
- Simple ingredients that you probably already have on hand
- Incredibly flavorful, with the perfect balance of beans and cheese
- Vegetarian-friendly, making it a great option for everyone
- Customizable—add your favorite toppings or spices!
- Comfort food that’s perfect for family dinners or meal prep
Tips for Success
When it comes to making the best easy bean and cheese enchiladas, a few little tips can make all the difference! Trust me, these will take your dish from good to absolutely amazing.
- Warm Tortillas Are Key: Always warm your tortillas before filling them. This step is crucial because it prevents tearing and allows for easy rolling. I like to toss them in a dry skillet for a minute or two, or you can wrap them in a damp paper towel and microwave them for about 30 seconds. Either way, soft tortillas are your best friends here!
- Choose the Right Cheese: For that gooey, melty goodness, I recommend using a blend of cheeses like Monterey Jack and Cheddar. They melt beautifully together and add a wonderful depth of flavor. You can also experiment with pepper jack if you want a little kick!
- Don’t Skimp on the Sauce: Make sure to cover your enchiladas generously with enchilada sauce before baking. This not only adds moisture but also enhances the flavor. I like to add a little extra sauce on the side when serving for those who want a saucier bite!
- Experiment with Fillings: While refried beans and cheese are classic, don’t be afraid to mix it up! Add sautéed bell peppers, corn, or even some black olives to the filling for extra texture and taste. The world is your enchilada!
- Let Them Rest: After baking, let your enchiladas sit for about 5 minutes before serving. This helps them set up a bit, making them easier to serve and ensuring they hold their shape on the plate.
With these tips up your sleeve, you’ll be well on your way to creating enchiladas that are not just easy, but truly delicious. Enjoy the cooking process and get ready for some happy taste buds!
Nutritional Information Section
As with any recipe, the nutritional values can vary based on the exact ingredients and brands you use, so keep that in mind! Here’s an estimated breakdown for one of my easy bean and cheese enchiladas:
- Calories: 250
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 400mg
- Carbohydrates: 32g
- Fiber: 8g
- Sugar: 2g
- Protein: 12g
These little delights offer a comforting blend of nutrients, perfect for a satisfying meal. Enjoy every cheesy bite while knowing you’re treating yourself to something delicious and nourishing!
Serving Suggestions
Now that your easy bean and cheese enchiladas are ready to go, it’s time to think about what to serve alongside them! These enchiladas are so versatile, and the right sides can really elevate your meal.
- Sour Cream: A dollop of sour cream on top adds a lovely creaminess and tang that complements the cheesy goodness. You can even mix in a little lime juice and cilantro for an extra zing!
- Guacamole: You can’t go wrong with guacamole! The rich, buttery flavor pairs beautifully with the enchiladas and adds a fresh touch. Plus, who doesn’t love guac?
- Fresh Salad: A crisp salad with mixed greens, tomatoes, and a light vinaigrette can balance out the richness of the enchiladas. I love adding some sliced avocado and a sprinkle of lime juice for an extra kick!
- Pico de Gallo: Fresh pico de gallo is a great topping option. The bright flavors of diced tomatoes, onions, and cilantro add a lovely freshness that really brightens the dish.
- Rice and Beans: For a heartier meal, serve your enchiladas with a side of Mexican rice and some seasoned black or refried beans. It’s comfort food heaven!
These serving suggestions will definitely take your enchilada experience to the next level. Enjoy mixing and matching to find your perfect combination! Happy feasting!
Storage & Reheating Instructions
So, you’ve made a delicious batch of easy bean and cheese enchiladas, and now you’ve got some leftovers? No problem! Storing them properly will keep them tasting just as amazing for your next meal.
First, let your enchiladas cool to room temperature before storing. This helps prevent condensation inside the container, which can make them soggy. Once they’ve cooled, transfer them to an airtight container. They’ll keep well in the fridge for about 3 to 4 days. If you want to save them for later, you can also freeze them! Just wrap each enchilada tightly in plastic wrap and then place them in a freezer-safe bag or container. They can last in the freezer for up to 2 months.
When you’re ready to enjoy those leftover enchiladas, the best way to reheat them is in the oven. Preheat your oven to 350°F (175°C), place the enchiladas in a baking dish, and cover them with foil to keep them from drying out. Bake for about 20 minutes, or until they’re heated through and the cheese is melty again. If you’re in a hurry, you can also microwave them—just pop one on a microwave-safe plate, cover it with a damp paper towel, and heat for about 1 to 2 minutes, checking to make sure it’s warmed all the way through.
With these simple storage and reheating tips, you’ll be able to enjoy your enchiladas just like they were freshly made. Happy eating!
Print
Easy Bean and Cheese Enchiladas: 7 Steps to Cheesy Joy
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
A simple recipe for bean and cheese enchiladas that you can easily prepare at home.
Ingredients
- 2 cups refried beans
- 2 cups shredded cheese
- 8 corn tortillas
- 1 can enchilada sauce
- 1/2 cup diced onions
- 1/2 cup chopped cilantro
Instructions
- Preheat your oven to 350°F (175°C).
- Spread a layer of enchilada sauce on the bottom of a baking dish.
- Warm the tortillas in a skillet until soft.
- In each tortilla, place a spoonful of refried beans and cheese.
- Roll the tortillas and place them seam-side down in the baking dish.
- Pour remaining enchilada sauce over the rolled tortillas.
- Sprinkle with onions and additional cheese.
- Bake for 20 minutes until cheese is melted.
Notes
- Top with fresh cilantro before serving.
- Serve with sour cream or guacamole.
Nutrition
- Serving Size: 1 enchilada
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg
Keywords: easy bean and cheese enchiladas