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Easy Bean and Cheese Enchiladas

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A quick and satisfying recipe featuring black beans and melted cheese rolled in corn tortillas, topped with enchilada sauce and baked to perfection. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 2 cups (about 200 g) shredded cheese (cheddar and Monterey Jack blend)
  • 10–12 small (6-inch) corn tortillas
  • 1 cup (240 ml) enchilada sauce (store-bought or homemade)
  • 1 tablespoon (15 ml) olive oil
  • Optional: diced onions, minced garlic, chopped cilantro

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, combine the drained and rinsed black beans with 1 ½ cups (150 g) of shredded cheese. Add diced onion or garlic if using. Stir gently to mix without mashing the beans.
  3. Warm the tortillas for about 20 seconds each in a dry skillet or microwave wrapped in a damp towel to make them pliable.
  4. Lightly brush a 9×13-inch baking dish with olive oil. Spoon about 3 tablespoons (45 ml) of the bean and cheese filling into the center of each tortilla, roll tightly, and place seam-side down in the dish. Repeat with all tortillas.
  5. Pour the enchilada sauce evenly over the arranged tortillas, coating each roll.
  6. Sprinkle the remaining ½ cup (50 g) shredded cheese over the sauce-covered enchiladas.
  7. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes to brown the cheese lightly.
  8. Let the enchiladas rest for 5 minutes before serving.

Notes

Warm tortillas gently to prevent cracking. Do not overload tortillas with filling to avoid bursting. If enchilada sauce is too thick, thin with a splash of water before pouring. Cover with foil while baking to prevent drying out and remove foil at the end for a golden cheese crust.

Nutrition

Keywords: bean enchiladas, cheese enchiladas, easy enchiladas, vegetarian enchiladas, quick dinner, Mexican recipe

Find it online: https://bouncybowl.com/easy-bean-and-cheese-enchiladas-recipe-5-ingredients-everyone-will-love/