Description
This easy bean and cheese enchilada recipe features soft tortillas filled with creamy refried beans and shredded cheese, topped with flavorful enchilada sauce and baked to bubbly perfection. A perfect vegetarian dinner option.
Ingredients
8 tortillas (corn or flour)
2 cups refried beans or mashed black beans
2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
2 cups enchilada sauce (red or green)
¼ cup diced onions (optional)
¼ cup chopped cilantro (optional)
1 tablespoon oil for greasing
Instructions
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Preheat oven to 375°F and grease a baking dish.
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Mix refried beans with ¼ cup enchilada sauce and optional onions and cilantro.
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Warm tortillas, fill with bean mixture and cheese, roll, and place in dish.
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Pour remaining sauce over enchiladas and top with cheese.
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Cover and bake for 20 minutes; uncover and bake 10 more minutes.
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Cool 5 minutes before serving.
Notes
- Freeze unbaked enchiladas for up to 2 months.
- Use vegan cheese and beans for a plant-based option.
- Add cooked meat or veggies for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: mexican
