Description
A simple and delicious recipe for easy bean and cheese enchiladas, perfect for a quick and satisfying meal. These enchiladas feature creamy refried beans, melted cheese, and flavorful enchilada sauce, all baked to perfection for a comforting Mexican-inspired dish.
Ingredients
Scale
Ingredients
- 8 to 10 Corn tortillas
- 2 cups Refried beans
- 2 cups Shredded cheese (cheddar or Monterey Jack recommended)
- 2 cups Enchilada sauce
- 1/2 cup Diced onions (optional)
- Fresh cilantro for garnish
- Olive oil for frying (optional)
- Salt to taste
Instructions
- Gather Ingredients: Collect all the necessary ingredients including corn tortillas, refried beans, shredded cheese, enchilada sauce, diced onions, fresh cilantro, olive oil, and salt.
- Prepare Filling: Stir canned refried beans until smooth, or mash homemade refried beans. Mix in diced onions if using, and add salt to taste to enhance flavor.
- Assemble Enchiladas: Spread a generous layer of refried beans, some diced onions, and shredded cheese onto each tortilla. Roll the tortillas tightly to enclose the filling.
- Prepare Sauce: Stir the store-bought or homemade enchilada sauce to ensure even consistency and flavor.
- Bake: Preheat the oven to 350°F (175°C). Place the rolled enchiladas seam side down in a baking dish. Pour the enchilada sauce evenly over the top and sprinkle with any remaining cheese if desired. Bake for 20-25 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven and garnish with fresh cilantro before serving. Optionally, drizzle with a little olive oil if desired.
Notes
- For extra flavor, lightly fry tortillas in olive oil before assembling to make them more pliable.
- Choose your preferred cheese – cheddar, Monterey Jack, or a Mexican blend work great.
- Customize by adding jalapeños or other veggies to the filling.
- Leftover enchiladas can be refrigerated and reheated in the oven or microwave.
- Use gluten-free corn tortillas to keep the recipe gluten-free.
