Pin It 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 remember the first time I baked these enchiladas for friends: the kitchen filled with the cozy aroma of spices and bubbling cheese, and everyone raced to the table for seconds. It's a go-to on busy nights when we want something delicious without fuss.
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
- 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)
- Sliced green onions: 1/4 cup (optional for garnish)
Instructions
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Sauté 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.
- Cook 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:
- 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 It Enchiladas have always been a family favorite—my kids eagerly help roll the tortillas and sprinkle on cheese, and we make a game out of who can create the cheesiest top layer.
Required Tools
Large skillet, 9x13-inch (23x33 cm) baking dish, mixing spoon, knife and cutting board, aluminum foil
Allergen Information
Contains dairy (cheese) and gluten (if using flour tortillas). Check enchilada sauce and tortillas for potential allergens and gluten content.
Nutritional Information
Per serving: Calories 425, Total Fat 17 g, Carbohydrates 53 g, Protein 18 g
Pin It Serve these enchiladas steaming hot, topped with your favorite garnishes. It's a crowd-pleaser for family dinners or potlucks alike.
Recipe Questions & Answers
- → Can I use different beans for the filling?
Yes, black and pinto beans work well together, but you can experiment with kidney or refried beans for varied textures and flavors.
- → What type of cheese is best for melting?
Cheddar or a Mexican cheese blend melts evenly and offers a rich, creamy texture perfect for topping.
- → How can I make this dish spicier?
Adding chopped green chilies or increasing the chili powder enhances heat without overpowering the flavor.
- → Is it possible to make this gluten-free?
Yes, simply substitute flour tortillas with corn tortillas labeled gluten-free to accommodate dietary needs.
- → What sides complement these enchiladas?
Serve alongside fresh avocado slices, a crisp salad, or a dollop of sour cream for balanced flavors.
- → Can I prepare this dish ahead of time?
Assemble the enchiladas and refrigerate before baking; add extra baking time if baking from cold.