Oh my goodness, have you ever tried Bean and Cheese Enchiladas? They’re one of my absolute favorites! There’s just something so comforting about the way the warm tortillas hug the savory black beans and gooey cheese, all smothered in rich enchilada sauce. I remember the first time I made them—my kitchen filled with heavenly aromas, and I couldn’t wait to dig in! They’re not only delicious but super easy to whip up, making them perfect for a weeknight dinner or when friends drop by. Trust me, once you try this simple recipe, they’ll become a staple in your home, too!

Ingredients for Bean and Cheese Enchiladas

Gathering the right ingredients is key to making the most delicious Bean and Cheese Enchiladas! Here’s what you’ll need:

8 corn tortillas (I love using fresh ones for the best flavor!)
2 cups black beans, cooked (canned works great, just rinse them!)
1 cup shredded cheese (cheddar or a Mexican blend adds a nice kick)
1 cup enchilada sauce (store-bought or homemade, your choice!)
1/2 cup diced onions (for that lovely aromatic base)
1 teaspoon ground cumin (this adds a warm, earthy flavor)
1 tablespoon olive oil (for sautéing the onions)
Salt to taste (always taste as you go!)

Make sure everything is ready to go before you start cooking, and you’ll be on your way to enchilada heaven in no time!

How to Prepare Bean and Cheese Enchiladas

Let’s get cooking! Making these Bean and Cheese Enchiladas is a breeze, and I’m here to guide you through each step. Just follow along, and you’ll have a delicious dish ready in no time!

Step-by-Step Instructions

Preheat your oven: Start by preheating your oven to 375°F (190°C). This is crucial for getting that perfect bubbly cheese on top!
Sauté the onions: In a medium pan, heat the olive oil over medium heat. Add the diced onions and sauté them until they turn translucent, about 3-5 minutes. This step adds such a wonderful aroma to your kitchen!
Add the black beans: Toss in the cooked black beans and ground cumin. Stir everything together and let it heat through for about 2-3 minutes. If you want a little kick, feel free to throw in some chili powder!
Assemble the enchiladas: Take a corn tortilla and fill it with a generous amount of the bean mixture and a sprinkle of cheese. Roll it up tightly and place it seam-side down in a baking dish. Repeat this with all the tortillas until you’ve filled the dish.
Top it off: Pour the enchilada sauce evenly over the rolled tortillas. Then sprinkle the remaining cheese on top. Yum!
Bake to perfection: Pop the dish in the oven and bake for about 20 minutes, or until the cheese is melted and bubbly. You’ll know it’s ready when your kitchen smells heavenly!

And there you have it! Just serve them hot, and don’t forget to top with your favorite garnishes like sour cream or avocado if you like. Enjoy every cheesy, bean-filled bite!

Why You’ll Love This Recipe

Quick and easy to prepare—perfect for busy weeknights!
Rich, comforting flavors that everyone will love.
Vegetarian-friendly, making it a great option for meatless meals.
Customizable with your favorite toppings like sour cream or avocado.
Delicious leftovers that taste even better the next day!

Tips for Success with Bean and Cheese Enchiladas

Here are some of my favorite tips to ensure your Bean and Cheese Enchiladas turn out perfectly every time!

Warm the tortillas: Before filling, warm the corn tortillas in a dry skillet or microwave for a few seconds. This makes them more pliable and less likely to tear!
Mix it up: Feel free to swap out black beans for pinto beans or even refried beans for a different flavor and texture!
Don’t skimp on the sauce: Generously pour enchilada sauce over the rolled tortillas to keep them moist and flavorful while baking.
Experiment with cheese: Try mixing different cheeses like Monterey Jack or pepper jack for an extra kick!
Garnish it right: Add fresh cilantro, diced tomatoes, or jalapeños on top just before serving for a burst of freshness!

Storage & Reheating Instructions for Bean and Cheese Enchiladas

If you’re lucky enough to have leftovers, storing them is super easy! Just let the enchiladas cool completely, then cover them tightly with plastic wrap or transfer them to an airtight container. They’ll keep well in the refrigerator for up to 3 days. When you’re ready to enjoy them again, simply pop them in the oven at 350°F (175°C) for about 15-20 minutes until heated through. If you want to freeze them, wrap individual portions in foil and store them in a freezer-safe bag for up to 2 months. Just thaw in the fridge overnight before reheating, and you’re all set for another cheesy delight!

Nutritional Information for Bean and Cheese Enchiladas

Here’s a quick look at the nutritional values for each serving of these delicious Bean and Cheese Enchiladas. Keep in mind that these values are estimates, but they give you a good idea of what you’re enjoying:

Calories: 320
Fat: 12g (Saturated Fat: 6g)
Protein: 15g
Carbohydrates: 40g (Fiber: 10g, Sugar: 2g)
Sodium: 500mg
Cholesterol: 30mg

These enchiladas are not only tasty but also packed with nutrients, making them a fantastic choice for a satisfying meal!

FAQ About Bean and Cheese Enchiladas

Got questions about making the perfect Bean and Cheese Enchiladas? I’ve got you covered! Here are some common queries I hear:

Can I use flour tortillas instead of corn?
Absolutely! While I prefer corn tortillas for their authentic flavor, flour tortillas work just as well. Just keep in mind they might be a bit softer.

Can I make these enchiladas ahead of time?
Yes! You can assemble them a day in advance, just cover and refrigerate until you’re ready to bake. They’re fantastic for meal prep!

What can I use as a topping besides cheese?
Oh, so many options! Try fresh cilantro, diced tomatoes, or a drizzle of sour cream or avocado for extra creaminess. You can even add jalapeños for a spicy kick!

Are Bean and Cheese Enchiladas gluten-free?
Yes, if you use corn tortillas and check your enchilada sauce for gluten ingredients, you’ll have a delicious gluten-free meal!

How can I spice them up?
If you like it hot, add some chopped green chilies or sprinkle chili powder into the bean mixture. You can also top them with a spicy salsa before serving!

Call to Action

I’d love to hear how your Bean and Cheese Enchiladas turn out! Did you add your own twist? Please share your experiences in the comments below. And if you enjoyed this recipe, don’t hesitate to share it with friends and family. Let’s spread the love for these delicious enchiladas!

For more delicious recipes, check out our all recipes page!

For a great vegetarian option, try our stuffed bell peppers with quinoa and black beans recipe!

Learn more about the health benefits of beans here.

Bean and Cheese Enchiladas: 5 Comforting Steps to Bliss

Author: [email protected]
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Mexican
Diet: Vegetarian

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Description

A delicious dish made with tortillas, beans, and cheese, topped with sauce.

Ingredients

Scale

8 corn tortillas
2 cups black beans, cooked
1 cup shredded cheese
1 cup enchilada sauce
1/2 cup diced onions
1 teaspoon ground cumin
1 tablespoon olive oil
Salt to taste

Instructions

Preheat oven to 375°F (190°C).
Heat olive oil in a pan and sauté onions until translucent.
Add black beans and cumin; stir until heated.
Fill each tortilla with the bean mixture and a sprinkle of cheese.
Roll up the tortillas and place them seam-side down in a baking dish.
Pour enchilada sauce over the rolled tortillas.
Sprinkle remaining cheese on top.
Bake for 20 minutes or until cheese is melted and bubbly.

Notes

Use any type of beans you prefer.
Top with sour cream or avocado if desired.
Can be made ahead of time and stored in the fridge.

Nutrition

Serving Size: 1 enchilada
Calories: 320
Sugar: 2g
Sodium: 500mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 10g
Protein: 15g
Cholesterol: 30mg

Keywords: Bean and Cheese Enchiladas

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