Bean and Cheese Enchiladas

This comforting bean and cheese enchilada casserole brings authentic Mexican flavors to your table with minimal effort. The layers of tortillas, savory beans, and melted cheese create a dish that satisfies both vegetarians and meat-lovers alike. I developed this recipe during my quest for easy weeknight meals that still delivered big on flavor.

I first made these enchiladas during a particularly busy week when I needed something that would please everyone at my table. The simplicity surprised me, but the flavor convinced me to add it to our regular rotation. My teenage son now requests this nearly every Sunday.

Ingredients

• Enchilada sauce: A full 15 oz can provides the authentic Mexican flavor base. I prefer medium heat red sauce for its rich tomato backdrop
• Block cheese: Shredding your own cheese melts better than pre shredded varieties. Monterey Jack offers the perfect melt and mild flavor
• Refried beans: The creamy protein core of this dish. Choose traditional pinto for authenticity or black beans for a different flavor profile
• Corn tortillas: Essential for authentic texture and flavor. They hold up better in baking than flour varieties
• Optional toppings: Fresh additions like avocado, cilantro and tomato brighten the rich flavors of the baked enchiladas

Step-by-Step Instructions

Prepare Your Base:

Spread half cup of enchilada sauce across the bottom of your baking dish. This prevents sticking and infuses the bottom layer with flavor. Make sure to coat the entire surface evenly for consistent taste throughout.

Create Your First Layer:

Arrange tortillas in a single layer, cutting some in half to fit snugly against the edges. Then spread refried beans approximately quarter inch thick across the tortillas using the back of a spoon. The beans should be spreadable but not runny. Top with a generous layer of shredded cheese, using about a third of your total cheese.

Build The Middle:

Pour another half cup of enchilada sauce over the cheese layer, ensuring even distribution. Add another layer of tortillas, followed by the remaining refried beans and another third of the cheese. The middle layer is crucial for that perfect bite throughout the casserole.

Finish The Assembly:

Add your final layer of tortillas, then pour the remaining enchilada sauce over the top, making sure to coat all the tortillas. This prevents them from drying out during baking. Top with the remaining cheese, covering the entire surface for that beautiful golden finish.

Bake To Perfection:

Cover tightly with foil and bake at 425F for 20 minutes. This allows the layers to heat through without browning too quickly. Remove the foil and continue baking for 15 more minutes until the cheese turns golden and bubbly with slightly crisp edges.

Rest Before Serving:

Allow the casserole to rest for 5 minutes before cutting. This helps the layers set and makes serving neater. Add your favorite fresh toppings just before bringing to the table.

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The refried beans are truly the heart of this dish. I discovered that warming them slightly before spreading makes assembly much easier. My grandmother always added a pinch of cumin to her beans, a trick I continue that adds wonderful depth to the overall flavor profile.

Make Ahead Options

These enchiladas are perfect for meal prepping. You can assemble the entire casserole up to two days before baking. Simply cover tightly with plastic wrap and refrigerate. When ready to bake, remove from the refrigerator while the oven preheats, then follow the baking instructions adding an extra 5 minutes to the covered baking time.

Customize Your Enchiladas

While this recipe shines in its simplicity, you can easily adapt it to your preferences. Try adding a layer of sautéed peppers and onions between the bean layers for added vegetables. For meat lovers, cooked ground beef or shredded chicken mixed with the beans creates a heartier version. You can also experiment with different cheeses jack and cheddar make a particularly good combination for both flavor and meltability.

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Serving Suggestions

These enchiladas pair wonderfully with Mexican rice and a simple green salad dressed with lime vinaigrette. For a complete fiesta, serve alongside fresh guacamole and pico de gallo. The casserole format makes this perfect for potlucks or family style dining. I often set out small bowls of different toppings so everyone can customize their portion.

Storage And Reheating

Leftover enchiladas keep beautifully in the refrigerator for up to four days in an airtight container. To reheat, cover with foil and warm in a 350°F oven for about 20 minutes until heated through. For single servings, the microwave works well at 70% power to prevent the cheese from becoming rubbery. I find the flavors actually develop and improve after the first day.

Recipe FAQs

→ Can I use flour tortillas instead of corn tortillas?

While corn tortillas are traditional and provide authentic flavor, you can substitute flour tortillas. Keep in mind that flour tortillas will create a different texture and may become slightly soggy when baked with the sauce. If using flour tortillas, you might want to lightly toast them first to help them hold up better during baking.

→ What type of cheese works best for enchiladas?

Monterey Jack is ideal because it melts beautifully and has a mild flavor that complements the other ingredients. Other excellent options include Mexican cheese blends, Colby Jack, or a combination of cheddar and Monterey Jack. For authentic flavor, you could also use Queso Oaxaca or Queso Asadero if available.

→ Can I make these enchiladas ahead of time?

Yes! You can assemble the entire dish up to 24 hours in advance and refrigerate it covered. When ready to serve, allow the dish to sit at room temperature for about 30 minutes before baking, and you may need to add 5-10 minutes to the covered baking time since it will be starting cold.

→ How do I know when the enchiladas are done baking?

The enchiladas are done when the cheese on top is completely melted, slightly golden in spots, and the sauce is bubbling around the edges. The internal temperature should reach at least 165°F (74°C) to ensure everything is heated through properly, especially if you've prepared the dish in advance.

→ What's the best way to store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 20 minutes, or until heated through. You can also microwave individual portions, though the texture won't be quite as good as oven reheating. For best results, add a sprinkle of fresh cheese before reheating.

→ Can I freeze these enchiladas?

Yes, these enchiladas freeze well. Assemble the dish, but don't bake it. Cover tightly with plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding about 10-15 minutes to the covered baking time.