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Bean and Cheese Enchiladas

Scrumptious comfort food and so easy to make Bean and Cheese Enchiladas with a few pantry staples.
5 from 11 votes
Prep Time20 mins
Cook Time20 mins
Course Main Course
Cuisine Mexican
Diet vegetarian, gluten-free option
Servings: 12 enchiladas
Calories: 235kcal
Author: Nisha

Ingredients

for the refried black beans

  • 1 tbsp avocado oil
  • 1 tbsp cumin seeds
  • 4 cloves garlic chopped
  • 1 serrano chili deseeded & chopped
  • 1 medium onion chopped
  • 1 poblano pepper chopped
  • 1 16 ounce refried black beans can I used Trader Joe's Refried Black Beans Jalapeno
  • 1/4 cup water
  • 1/2 cup salsa your favorite
  • 2 tsp taco seasoning
  • 1 dollop sour cream

for the enchiladas

  • 12 corn wheat tortillas* I like La Tortilla Factory, GF option available
  • 1 16 ounce can organic red enchilada sauce, divided I like Hatch Chile
  • refried beans mixture that we prepared
  • 2 cups organic pepper jack cheese divided
  • few scallions chopped
  • garnish with fresh cilantro chopped

Instructions

How to make the Beans?

  • Chop the garlic, serrano chili, poblano pepper, and onion.
  • Heat up a pot on medium heat, once hot, add oil followed by cumin seeds, garlic, and serrano chili. Saute for 20 seconds.
  • Add the onion and saute for 3 minutes.
  • Add the poblano pepper. Saute for another 2-3 minutes.
  • This is what you should have.
  • Add the refried beans - you can use refried black beans or pinto beans.
  • Add water. Stir for a minute.
  • Add salsa and taco seasoning.
  • Add a dollop of sour cream.
  • Beans are ready. Set aside.

How to assemble the Bean and Cheese Enchiladas?

  • Preheat the oven to 425 degrees.
  • Shred the Pepper Jack Cheese.
  • Pour half a cup of enchilada sauce to the bottom of a baking tray. I used 2 smaller size trays, or you can use 1 large tray.
  • Warm up the corn and wheat tortillas in a microwave for 30 seconds or an oven for 15 minutes.
  • Place a quarter cup of beans in the center of the tortilla.
  • Top with a little cheese.
  • Fold.
  • Place enchilada in the baking tray face side up.
  • Line up all the enchiladas. You should have about 12.
  • Pour half cup of enchilada sauce over each small tray. DO NOT DROWN THE ENCHILADAS ELSE THEY WILL GET SOGGY.
  • Top with shredded cheese and scallions.
  • Into the oven for 10 minutes at 425 degrees.
  • Once out of the oven, garnish with fresh cilantro. Serve with sour cream or guacamole. Enjoy.

Notes

* Gluten-Free Option: use GF corn tortillas.

Nutrition

Serving: 1enchilada | Calories: 235kcal | Carbohydrates: 27g | Protein: 13g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 744mg | Potassium: 176mg | Fiber: 5g | Sugar: 4g | Vitamin A: 193IU | Vitamin C: 9mg | Calcium: 205mg | Iron: 3mg
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