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Bean and Cheese Enchiladas

Bean and cheese enchiladas with vivid red sauce and golden, bubbly melted cheese. Corn tortillas are warmed for easy rolling, filled with a black-bean-and-refried-bean mixture, then baked until the edges show beans.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

Bean filling
  • 1 can (16 oz) refried beans Use smooth or slightly chunky refried beans.
  • 1 can (15 oz) black beans Drain well so the filling doesn’t loosen.
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • 2 cups Mexican cheese blend Divided: some into filling and the rest for topping.
Enchilada assembly
  • 2 can (10 oz each) red enchilada sauce Divided: 1/2 cup for the dish, rest over and on top.
  • 12 corn tortillas Warm to make them pliable for rolling.
  • Sour cream For serving.
  • cilantro For serving.
  • jalapeños For serving.

Equipment

  • 1 sheet pan

Method
 

Prep the oven and dish
  1. Preheat the oven to 375°F and spread 1/2 cup of enchilada sauce in the bottom of a 9x13 dish for a saucy base.
Make the bean-cheese filling
  1. Mix refried beans, black beans, cumin, garlic powder, and 1/2 cup cheese until evenly combined so every enchilada has filling with visible bean flecks.
Warm tortillas for rolling
  1. Warm the corn tortillas in a damp paper towel in the microwave for 1 minute until pliable, then keep them covered so they don’t dry out.
Fill and roll
  1. Fill each tortilla with 2–3 tablespoons of bean mixture, roll up, and place seam-side down in the dish so the rolls hold their shape.
Sauce and top
  1. Pour the remaining enchilada sauce over all the enchiladas and top with the remaining cheese for a vivid red layer and golden melt.
Bake until bubbly
  1. Bake for 20–25 minutes at 375°F until the cheese is bubbly, then serve immediately with sour cream, cilantro, and jalapeños.

Notes

Pro tip: Warm the tortillas right before assembling, then roll seam-side down to prevent unrolling. Store leftovers covered in the refrigerator up to 3 days; freeze baked enchiladas up to 2 months (thaw overnight and reheat until hot). For a lighter option, use reduced-fat Mexican cheese blend and low-sodium enchilada sauce if available.