Easy Bean and Cheese Enchiladas
These Easy Bean and Cheese Enchiladas are warm, cheesy, and baked in rich enchilada sauce for the ultimate comforting dinner. Made with refried beans, soft tortillas, and melted cheese, this quick vegetarian enchiladas recipe is perfect for busy weeknights, meatless meals, or family gatherings.
Ingredients
- Main Ingredients
- 8 small flour or corn tortillas
- 2 15-ounce cans refried beans
- 2 cups shredded cheddar or Mexican blend cheese
- 1 15-ounce can red enchilada sauce
- Seasonings
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon salt if needed
- 1 tablespoon olive oil for greasing pan
- Optional Toppings
- Sour cream
- Fresh cilantro
- Sliced jalapeños
- Diced tomatoes
Instructions
- Preheat Oven
- Preheat oven to 375°F.
- Lightly grease a 9x13-inch baking dish with olive oil.
- Prepare Filling
- In a bowl, mix refried beans with garlic powder and cumin until evenly combined.
- Layer Sauce
- Spread a thin layer of enchilada sauce on the bottom of the baking dish to prevent sticking.
- Fill Tortillas
- Spoon 2–3 tablespoons of seasoned beans onto each tortilla.
- Sprinkle a small handful of shredded cheese over the beans.
- Roll & Arrange
- Roll tortillas tightly and place seam-side down in the baking dish.
- Top with Sauce & Cheese
- Pour remaining enchilada sauce evenly over the tortillas.
- Sprinkle the remaining cheese on top.
- Bake
- Bake for 20–25 minutes until cheese is melted and bubbly.
- Optional: Broil 1–2 minutes for lightly golden top.
- Rest & Serve
- Let rest for 5 minutes before serving.
- Add sour cream, cilantro, or jalapeños as desired.
Notes
- Warm tortillas before filling to prevent cracking.
- Use enough sauce to fully coat the enchiladas.
- Do not overfill to keep rolling easy.
- Great for make-ahead meals.
- Store leftovers up to 4 days in the refrigerator.