Hey there, friend! If you’re looking for a cozy, comforting dish that’s bursting with flavor, you’ve got to try my Bean and Cheese Enchiladas! Seriously, these little rolls of happiness are so delicious, and they come together in no time. I love how the creamy cheese melts perfectly with the seasoned black beans, all wrapped up in warm tortillas and smothered in zesty enchilada sauce. Plus, they’re super easy to make, which is perfect for those busy weeknights or when you just want something satisfying without a lot of fuss. Trust me, your taste buds are going to thank you!
Ingredients List
- 8 corn tortillas
- 2 cups cooked black beans
- 1 cup shredded cheese (I love using a mix of cheddar and Monterey Jack for extra flavor!)
- 1 cup enchilada sauce (homemade or store-bought, your choice!)
- 1/2 cup diced onions (for that lovely crunch and sweetness)
- 1 teaspoon ground cumin (this adds such a warm, earthy flavor)
- 1 tablespoon olive oil (for sautéing those onions to perfection)
- Salt to taste (don’t be shy, season it well!)
How to Prepare Bean and Cheese Enchiladas
Alright, let’s dive into the magic of making these scrumptious Bean and Cheese Enchiladas! You’re going to love how simple this is. Just follow these steps, and you’ll have a delightful meal ready in no time!
Step-by-Step Instructions
- First, go ahead and preheat your oven to 375°F (190°C). This is super important so your enchiladas bake perfectly!
- While that’s warming up, grab a skillet and heat the olive oil over medium heat. Toss in the diced onions and sauté them until they become nice and translucent. It should take about 3-5 minutes—just keep an eye on them!
- Next, add in those cooked black beans and sprinkle the ground cumin over the top. Stir everything together until the beans are heated through, which will take another 2-3 minutes. Yum!
- Now, it’s time to assemble! Take a corn tortilla, spoon some of the bean mixture in, and sprinkle a little cheese on top. Roll it up tightly and place it seam-side down in a baking dish. Repeat until you’ve filled all the tortillas.
- Pour the enchilada sauce generously over the rolled tortillas, making sure they’re all covered. Finally, sprinkle the remaining cheese on top—because who doesn’t love extra cheese?
- Bake those beauties in the oven for about 20 minutes, or until the cheese is melted and bubbly. You’ll know it’s time when your kitchen starts smelling heavenly!
And there you have it! Serve them hot and enjoy every cheesy, bean-filled bite.
Tips for Success
To make your Bean and Cheese Enchiladas truly shine, here are a few of my favorite tips! First off, don’t hesitate to mix up the beans—black beans are fantastic, but pinto or refried beans work great too! If you’re feeling adventurous, try adding some cooked corn or diced bell peppers to the filling for an extra pop of flavor and texture.
When it comes to cheese, I recommend using a blend for a more complex taste. A little crumbled queso fresco on top after baking adds a delightful finishing touch! Also, feel free to spice things up by adding diced jalapeños to the bean mixture if you like a little heat.
And if you’re short on time, you can prep these enchiladas ahead of time and keep them in the fridge until you’re ready to bake. Trust me, it’s a lifesaver on hectic days!
Why You’ll Love This Recipe
- Quick prep time—ready in just 40 minutes!
- Deliciously vegetarian, making it perfect for any meat-free meal.
- Packed with flavor from the seasoned beans and melty cheese.
- Versatile—customize with your favorite beans or veggies.
- Comforting and satisfying, great for family dinners or gatherings.
FAQ Section
Can I use flour tortillas instead of corn?
Absolutely! While I love the texture and flavor of corn tortillas, flour tortillas can work just as well. They might be a bit softer, so just handle them gently while rolling.
Can I make these enchiladas ahead of time?
Yes! You can assemble the enchiladas and cover them tightly before refrigerating. Just pop them in the oven when you’re ready to bake. It’s a perfect timesaver for busy nights!
What can I serve with Bean and Cheese Enchiladas?
These enchiladas pair wonderfully with a fresh salad, some guacamole, or a dollop of sour cream. You can also serve them with rice or beans on the side for a complete meal.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat them in the oven or microwave until warmed through.
Can I freeze Bean and Cheese Enchiladas?
Definitely! Just wrap them well in plastic wrap and foil, and they’ll be good in the freezer for about 2 months. Thaw in the fridge before baking!
Nutritional Information Section
Here’s the estimated nutritional breakdown for each Bean and Cheese Enchilada: about 320 calories, 12g of fat, 15g of protein, and 40g of carbohydrates. Keep in mind that these values are approximate and can vary based on the specific ingredients you use. Enjoy knowing you’re indulging in a delicious, hearty meal!
Storage & Reheating Instructions
Storing your leftover Bean and Cheese Enchiladas is super easy! Just pop them in an airtight container and keep them in the fridge for up to 3 days. When you’re ready to enjoy them again, there are a couple of tasty options for reheating. You can either place them in the oven at 350°F (175°C) for about 15-20 minutes until they’re heated through and the cheese is melty again, or you can microwave them for about 1-2 minutes, depending on your microwave’s power. Just make sure they’re hot all the way through before digging in!
Call to Action
I’d love to hear what you think! If you try my Bean and Cheese Enchiladas, please leave a comment and let me know how they turned out. Feel free to share this recipe with friends too—good food is meant to be shared!
For more delicious recipes, check out my all recipes page!
Learn more about the health benefits of beans here (rel=”nofollow”).
For a great side dish, consider making honey-glazed carrots to complement your meal!
Print
Bean and Cheese Enchiladas: 5 Irresistible Comfort Bites
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
A delicious dish made with tortillas, beans, and cheese, topped with sauce.
Ingredients
- 8 corn tortillas
- 2 cups black beans, cooked
- 1 cup shredded cheese
- 1 cup enchilada sauce
- 1/2 cup diced onions
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan and sauté onions until translucent.
- Add black beans and cumin; stir until heated.
- Fill each tortilla with the bean mixture and a sprinkle of cheese.
- Roll up the tortillas and place them seam-side down in a baking dish.
- Pour enchilada sauce over the rolled tortillas.
- Sprinkle remaining cheese on top.
- Bake for 20 minutes or until cheese is melted and bubbly.
Notes
- Use any type of beans you prefer.
- Top with sour cream or avocado if desired.
- Can be made ahead of time and stored in the fridge.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Bean and Cheese Enchiladas