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Cheesy Bean Enchiladas

Featured in: Vegetarian & Plant-Based Grill

This comforting Mexican-inspired dish combines a hearty blend of black and pinto beans seasoned with cumin, smoked paprika, and chili powder. Wrapped in tortillas and topped with plenty of melted cheddar cheese and tangy enchilada sauce, it’s baked until bubbly and golden. Garnished with fresh cilantro and green onions, it offers a delicious and satisfying blend of flavors perfect for a quick, budget-friendly meal that serves four.

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Updated on Wed, 19 Nov 2025 11:08:00 GMT
Steaming-hot Cheesy Bean Enchiladas, overflowing with melted cheese and rich, savory sauce in a baking dish. Save
Steaming-hot Cheesy Bean Enchiladas, overflowing with melted cheese and rich, savory sauce in a baking dish. | bitegrill.com

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.

I first made these cheesy bean enchiladas when craving something flavorful yet easy to prepare. The combination of beans, spices, and gooey cheese made them an instant family favorite.

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: 2 cups (200 g) shredded (or Mexican blend), 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

Preheat Oven:
Preheat your oven to 375°F (190°C).
Saut
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.
Cook Bean Filling:
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.
Golden brown Cheesy Bean Enchiladas are ready to serve, with a bubbly cheese topping and vibrant cilantro. Save
Golden brown Cheesy Bean Enchiladas are ready to serve, with a bubbly cheese topping and vibrant cilantro. | bitegrill.com

My kids love helping assemble these enchiladas—rolling up the tortillas is always their favorite part before it goes into the oven.

Serving Suggestions

Serve the enchiladas with sour cream, avocado slices, and a simple side salad for a complete meal.

Allergen Information

Contains: Dairy (cheese), Gluten (if using flour tortillas). Check enchilada sauce and tortillas for potential allergens and gluten content if needed.

Nutritional Information

Per serving: Calories: 425, Total Fat: 17 g, Carbohydrates: 53 g, Protein: 18 g.

A close-up of cheesy, rolled Cheesy Bean Enchiladas, showcasing the hearty bean filling and delicious sauce. Save
A close-up of cheesy, rolled Cheesy Bean Enchiladas, showcasing the hearty bean filling and delicious sauce. | bitegrill.com

Bake until bubbly and golden, then enjoy these cheesy enchiladas hot from the oven. They make for a hearty, satisfying dinner any night.

Recipe FAQ

→ Can I use gluten-free tortillas for this dish?

Yes, gluten-free tortillas work well and make this dish suitable for gluten-sensitive diets.

→ How can I add more flavor to the bean filling?

Consider adding diced green chilies or a handful of corn to the bean mixture for extra texture and spice.

→ What cheese options can I use?

Cheddar cheese or a Mexican cheese blend both melt nicely and complement the flavors perfectly.

→ Is it possible to prepare the sauce from scratch?

Yes, homemade enchilada sauce can be used instead of store-bought for a fresher flavor.

→ What sides pair well with this dish?

Serve with sour cream, avocado slices, a side salad, or a light Mexican lager for a balanced meal.

Cheesy Bean Enchiladas

A comforting Mexican dish featuring beans, melted cheese, and tangy enchilada sauce baked to perfection.

Prep duration
15 min
Cook duration
30 min
Complete duration
45 min
Created by Ethan Walker


Skill Level Easy

Heritage Mexican

Output 4 Portions

Dietary considerations Meat-Free

Components

Bean Filling

01 2 cups (1 can, 15 oz) black beans, drained and rinsed
02 1 cup canned pinto beans, drained and rinsed
03 1 small onion, finely chopped
04 2 cloves garlic, minced
05 1 teaspoon ground cumin
06 1 teaspoon smoked paprika
07 1/2 teaspoon chili powder
08 1 tablespoon olive oil
09 Salt and pepper, to taste

Assembly

01 8 small flour or corn tortillas
02 2 cups (7 oz) shredded cheddar cheese or Mexican blend, divided
03 2 cups (16 fl oz) enchilada sauce, store-bought or homemade
04 1/4 cup fresh cilantro, chopped (optional)
05 1/4 cup sliced green onions (optional)

Method

Phase 01

Preheat Oven: Set oven temperature to 375°F and allow it to heat fully.

Phase 02

Sauté Aromatics: Warm olive oil in a large skillet over medium heat. Add chopped onion and cook until tender, about 3 minutes. Add minced garlic and cook for an additional minute.

Phase 03

Prepare Bean Filling: Add black beans, pinto beans, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Cook for 2 to 3 minutes, lightly mashing beans to combine flavors. Remove from heat.

Phase 04

Prepare Baking Dish: Pour 1/2 cup of enchilada sauce evenly into the bottom of a 9x13-inch baking dish.

Phase 05

Assemble Enchiladas: Distribute bean filling evenly among tortillas, sprinkle each with some of the shredded cheese, then roll and arrange seam-side down in the prepared dish.

Phase 06

Add Sauce and Cheese: Pour remaining enchilada sauce over the rolled tortillas. Sprinkle the rest of the shredded cheese uniformly on top.

Phase 07

Bake Covered: Cover dish with aluminum foil and bake for 20 minutes.

Phase 08

Bake Uncovered: Remove foil and continue baking for 8 to 10 minutes until cheese is melted and bubbly.

Phase 09

Garnish and Serve: Top with chopped cilantro and sliced green onions as desired. Serve immediately while hot.

Tools needed

  • Large skillet
  • 9x13-inch baking dish
  • Mixing spoon
  • Knife and cutting board
  • Aluminum foil

Allergy details

Review each ingredient for potential allergens and consult with healthcare providers if you're uncertain about sensitivities.
  • Contains dairy from cheese and gluten if using flour tortillas.
  • Verify enchilada sauce and tortillas for additional allergens or gluten.

Nutritional information (each portion)

These values are provided as estimates only and shouldn't replace professional medical guidance.
  • Energy: 425
  • Fats: 17 g
  • Carbohydrates: 53 g
  • Proteins: 18 g