Save 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.
This recipe first came into our weekly rotation during a chilly winter evening when I was looking for a simple, wholesome dinner—all the ingredients were right in my pantry. It quickly became a family favorite, especially when topped with fresh cilantro and bright green onions.
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
- 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 oven:
- Preheat your oven to 375°F (190°C).
- Cook filling:
- 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.
- Add beans and spices:
- 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 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.
Save Our kids love helping roll up these enchiladas and adding their favorite toppings. It’s always a hit when shared around the table with everyone customizing their own plate.
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.
Nutritional Information
Calories: 425. Total Fat: 17 g. Carbohydrates: 53 g. Protein: 18 g (per serving).
Save With a golden cheesy top and flavorful bean filling, these enchiladas come together quickly and make dinnertime exciting—just add your favorite garnishes and dig in!
Recipe FAQ Section
- → What types of beans work best for this dish?
Black and pinto beans provide a hearty texture and mild flavor, balancing perfectly with the spices and cheese.
- → Can I use gluten-free tortillas?
Yes, substituting with gluten-free tortillas is a great option for those avoiding gluten.
- → How can I add extra flavor to the filling?
Incorporate green chilies or a handful of corn into the bean mixture for added depth and sweetness.
- → What cheese types work best?
Cheddar or a Mexican cheese blend melt well and add a rich, creamy finish.
- → Can this dish be made ahead of time?
Assemble the enchiladas ahead, keep refrigerated, and bake fresh when ready to serve for convenience.
- → What sides pair nicely with this dish?
Serve with sour cream, avocado slices, or a fresh side salad to complement the flavors.