Pin A comforting, budget-friendly Mexican-inspired dish featuring a hearty bean filling, tangy enchilada sauce, and plenty of melted cheese all baked to bubbly perfection.
I first made these enchiladas for a casual weeknight dinner. The combination of warm beans, spiced sauce, and gooey cheese was an instant hit with my family, and cleanup was a breeze.
Ingredients
- Black beans: 2 cups (1 can, 15 oz), drained and rinsed
- Pinto beans: 1 cup canned, drained and rinsed
- Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Ground cumin: 1 tsp
- Smoked paprika: 1 tsp
- Chili powder: 1/2 tsp
- Olive oil: 1 tbsp
- Salt and pepper: To taste
- Tortillas: 8 small flour or corn tortillas
- Shredded cheddar cheese or Mexican blend: 2 cups (200 g), divided
- Enchilada sauce: 2 cups (480 ml), store-bought or homemade
- Fresh cilantro: 1/4 cup, chopped (optional for garnish)
- Green onions: 1/4 cup, sliced (optional for garnish)
Instructions
- Prep:
- Preheat your oven to 375°F (190°C).
- Cook aromatics:
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more.
- Make bean filling:
- Stir in black beans, pinto beans, cumin, paprika, chili powder, salt, and pepper. Cook for 2–3 minutes, slightly mashing the beans with a spoon, until heated through. Remove from heat.
- Prepare baking dish:
- Spread 1/2 cup enchilada sauce on the bottom of a 9x13-inch (23x33 cm) baking dish.
- Fill and roll tortillas:
- Spoon the bean mixture evenly into the center of each tortilla. Sprinkle each with a little cheese (reserve most for topping), then roll up and place seam-side down in the prepared dish.
- Add sauce and cheese:
- Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese over the top.
- Bake:
- Cover with foil and bake for 20 minutes. Uncover and bake an additional 8–10 minutes, until cheese is melted and bubbly.
- Garnish and serve:
- Garnish with chopped cilantro and green onions, if desired. Serve hot.
Pin 
Every time I serve these enchiladas, my kids gather eagerly around the table, excited for the cheesy, saucy layers. We love pairing them with a simple salad and enjoying them fresh out of the oven.
Required Tools
Large skillet, 9x13-inch (23x33 cm) baking dish, mixing spoon, knife and cutting board, aluminum foil
Allergen Information
Contains: Dairy (cheese), Gluten (if using flour tortillas). Check enchilada sauce and tortillas for allergens if needed.
Nutritional Information (per serving)
Calories: 425, Total Fat: 17 g, Carbohydrates: 53 g, Protein: 18 g
Pin These enchiladas are best enjoyed hot for maximum cheesy, saucy satisfaction. Leftovers reheat beautifully for lunch the next day.
Recipe Questions & Answers
- → What beans are best for this dish?
Black and pinto beans are ideal, providing a creamy texture and hearty flavor that pairs well with the spices.
- → Can I use corn tortillas instead of flour?
Yes, corn tortillas work well and can also make the dish gluten-free if needed.
- → How can I add extra flavor to the filling?
Adding green chilies or a handful of corn kernels will boost flavor and texture in the filling.
- → What type of cheese is recommended?
Shredded cheddar or a Mexican cheese blend melts beautifully and complements the spices.
- → How do I achieve a bubbly cheese topping?
Bake covered for 20 minutes, then uncovered for 8–10 minutes, allowing the cheese to melt and bubble perfectly.
- → What garnishes work best with this dish?
Fresh cilantro and sliced green onions add brightness and a fresh herbal note to the rich layers.