Remember those enchiladas we made on IG live a few months back but I just kinda went for it without a recipe… well, today’s the day. My most perfect Bean and Cheese Enchiladas are ready for you!
We’re talking the most perfectly easy Bean and Cheese Enchiladas that are ready in 30 minutes or less. They are cheesy and filled with refried beans, perfectly sauced with enchilada sauce (my fav brand is recommended below) and then topped with ALL THE CHEESE. You can liven then up with a chipotle crema on top and obviously you should serve them with a bowl of guacamole on the side! They are going to be INSANE!
A few enchilada FAQ’s:
- You’ll see that the recipe below calls for flour tortillas, this is just my personal preference and I understand that some people are team corn tortillas 100% of the time. I support you and you are absolutely allowed to use corn tortillas.
- If you’re using corn tortillas, don’t skip the step of slightly frying the tortillas in the vegetable oil before assembling. This helps make them more pliable and easier to roll.
- Refried beans: you can use refried pinto or refried black beans. Both will be delicious. Straight out of a can is totally fine and helps save you on top.
- Cheese: I love a Monterey Jack moment because it melts so beautifully. Cheddar, Colby Jack, Pepper Jack or the likes would also work wonderfully!
Okay… now go forth and enchilada until your hearts content!
Bean and Cheese Enchiladas
The most perfect recipe for Bean and Cheese Enchiladas!! Say hello to your new fav weeknight meal!
Ingredients
- 1/2 cup vegetable oil
- 8 6-inch flour tortillas
- 2 cups red enchilada sauce (any brand works but the Salsa Cremosa from Herdez is wildly delish)
- 3 cups shredded Monterey Jack cheese
- 1 15-ounce can refried beans
- 1 4-ounce can green chiles
To Garnish
- 1/2 cup sour cream mixed with 1 tablespoon water and 1 teaspoon of chipotles in adobo
- fresh cilantro
- cubed avocado or guacamole
Instructions
- Preheat the oven to 375 degrees F.
- Heat vegetable oil in a medium skillet over medium-high. Working one at a time, fry tortilla, turning once, until just starting to brown and crisp, about 10 seconds per side. Transfer the tortilla to paper towel lined plate to drain. Repeat with remaining tortillas.
- Dip both sides of each tortilla in the enchilada sauce just to coat, then transfer to a baking sheet. Spread ½ cup of enchilada sauce lengthwise down the center of a 13×9" baking dish.
- Working one at a time, spoon 2-3 tablespoons of the refried beans into the center of the tortilla, followed by a few tablespoons of shredded jack cheese and a teaspoon of the canned green chiles. Fold one side over filling, then continue to roll enchilada up like a burrito. Place the seam side down in the prepared baking dish as you go, fitting them all in. Top with the remaining enchilada sauce and then pile on the remaining cheese. Bake until sauce is bubbling and cheese is beginning to brown, about 10-15 minutes.
- While the enchiladas are baking, combine the sour cream and milk or water, chipotles in adobo and season with salt.
- Serve enchiladas topped with cheese, a drizzle of crema and cilantro and a dollop of guacamole.
ooh this looks so good! Definitely going to make it this weekend
This is surely going to be one of my favorites!
On the Herdez, do you use Poblano or Cilantro Lime?
Or Chipotle!
Do you fry just the corn tortillas or the flour ones too? I didnt see the video, do you fold them up like a burriot or just roll them like an enchilada?? Thank you!!!
yes and roll!
Can you freeze the leftovers?
yes absolutely!! You can freeze before or after you bake. I prefer to freeze before baked, let them thaw, and then bake until the cheese is melted and it’s heated through!
Hi Gaby! I was wondering if frying the tortillas in coconut oil would work.
yes but I think it would give it a little bit of a coconut flavor which wouldn’t be ideal for these
Okay, I’m going to admit that I didn’t follow the recipe to a T. I made a batch of Gaby’s Mexican Pinto Beans in my InstaPot and used them instead of the refried beans this recipe calls for. It worked for me and made some bomb enchiladas! I did follow all of the other ingredients and directions.
One of my new faves! Super easy and super delicious!!! There Herdez sauce was a game changer.
I forgot to give it 5 stars. lol So here it is.
Made this last night with some Peruvian beans (similar to pinto) I cooked in the instant pot last week. I used tortillas from Trader Joes that were half corn/wheat. They turned out wonderful. I could not find the recommended red sauce but I came up with a combo that worked. I would like to try that sauce so I’ll keep looking for it. Thanks for another recipe I’ll be making again.
I’m having trouble understanding what to do at the step “Dip both sides of each tortilla in the enchilada sauce just to coat”. Should I put the enchilada sauce in a shallow bowl and coat the entire surface of both sides of the tortillas? This step is hard for me to understand.
yup – you got it! just need the whole thing to have sauce on it!
These were so easy to make and SO delicious. I made bean, cheese and veg and bean, beef and cheese. Thanks for a new regular in the monthly lineup!!!
This is day 2 after eating these wonderful Bean and Cheese Enchiladas and we are still talking about them! Oh my goodness, how can an enchilada that is so simple to make be so delicious? You must give this one a try. We are not fond of smoky chipotles so I did leave that part of the recipe out bu, wet did use sour cream, green onions and avocado for toppings! They were delicious. 🙂 Thank you Gaby.
We use chicken instead of beans and it’s our go to for enchiladas!
Love this easy recipe. I’ve made it several times. The brand of enchilada sauce is important. I got a generic brand of red enchilada sauce and the flavor was “off”. Go with Gaby’s recommendation.
love to try a new recipes
These were delicious! I couldn’t find Herdez, but Old El Paso enchilada sauce worked just fine. I added frozen spinach (thawed and squeezed out) to the beans and cheese filling. It tasted amazing. I topped with homemade guac and some “crema” – I didn’t have chipotles so I just mixed sour cream, Cholula hot sauce, and lime juice. I normally don’t make so many substitutions but this recipe seems to be delicious no matter what! Thanks, Gaby!
Easy and delicious. Makes great leftovers too.
Great recipe! I could not get hot green chiles in a can (due to the Superbowl day), but used mild. Would use spicier ones next time.
Will be making again for sure!
This recipe is incredible. The Herdez chipotle sauce really takes it to the next level too. I don’t usually love the flavor of chipotle but figured I’d try it bc I love Herdez’s other salsas and I’m obsessed! I warmed my tortillas up in the microwave with a damp paper towel instead of frying and skipped the crema but will try it next time. This is definitely being added to my meal rotation!
These are the BEST bean enchiladas I have ever made. So easy and a great, inexpensive dish to serve to a crowd. I usually make them up ahead of time so I’m not cooking in the kitchen while my guests/friends are elsewhere. You truly will not find a better recipe. Hint: after I lightly pan fry my tortillas, I place them on my counter on top of waxed paper and evenly dish out the “insides” more evenly. Roll them up, plop them in a 9×13″ pan, cover with sauce and cheese and they are ready to go! Thanks for this wonderful, delicious, easy recipe! 🙂
Amazing!!! So yummy we are going to make it again tomorrow! We added 1/2 lb. ground Turkey with taco seasoning and looooved it
LOVE!! Easy & yummy! We added grand beef as well and they were perfect!
Simple yet delicious!
You know it’s good when I’m craving it after the fourth day of eating it. Yum.
Made these with gluten-free tortillas and my daughter who can’t have wheat said they were even better than Don Pablo’s (chain Mexican restaurant that closed in the last two years). Used La Victoria enchilada sauce because it was labeled gluten free and we all liked it. Thanks for helping me to create a winning dish!
SO good and SO easy! It will be hard to resist making this for dinner weekly.