Oh my goodness, let me tell you about these easy bean and cheese enchiladas! They are a total lifesaver when I’m short on time but still want something that feels comforting and delicious. Picture this: it’s a busy weeknight, and I just need to whip up a meal that everyone will love. That’s when I turn to these enchiladas. With just a handful of ingredients and about 35 minutes from start to finish, I can have a warm, cheesy plate of goodness ready to go. My family can’t get enough of them! And honestly, the best part? You can customize them to your heart’s content. Whether it’s adding some spicy peppers or topping them with fresh avocado, each bite is a burst of flavor that feels like a hug on a plate. Trust me, once you try making these, they’ll become a regular in your kitchen too!
Ingredients for Easy Bean and Cheese Enchiladas
To make these delicious easy bean and cheese enchiladas, you’ll need just a few simple ingredients, and I promise you, they pack a punch of flavor! Here’s what you’ll gather:
- 1 can black beans (15 oz): Make sure to rinse and drain them for the best texture.
- 1 cup shredded cheese: I love using a mix of sharp cheddar and Monterey Jack, but feel free to pick your favorite!
- 8 corn tortillas: Look for soft, pliable tortillas to roll up easily.
- 2 cups enchilada sauce: You can use homemade or store-bought; just make sure it’s flavorful!
- 1/2 cup diced onions: These add a nice crunch and a bit of sweetness.
- 1/2 teaspoon cumin: This spice gives a warm, earthy flavor that’s essential.
- 1/2 teaspoon chili powder: A touch of heat without overpowering the dish.
- 1 tablespoon olive oil: For softening the tortillas and adding a little richness.
That’s it! With these ingredients, you’re on your way to creating a warm, cheesy meal that everyone will love.
How to Prepare Easy Bean and Cheese Enchiladas
Alright, let’s dive into the magic of making these easy bean and cheese enchiladas! Don’t worry, the steps are super straightforward, and I’ll guide you through each one. Just follow along, and in no time, you’ll have a mouthwatering dish ready to impress your family or friends!
Step-by-Step Instructions
- Preheat your oven: Start by preheating your oven to 350°F (175°C). This ensures that your enchiladas will bake evenly and come out perfectly warm and bubbly.
- Mix the filling: In a large mixing bowl, combine the rinsed and drained black beans, shredded cheese, diced onions, cumin, and chili powder. Give it a good stir until everything is nicely mixed together. You want to see those beans and cheese beautifully combined!
- Heat the tortillas: Now, here comes the fun part! In a skillet, heat the olive oil over medium heat. Once it’s warm, carefully add the corn tortillas, one at a time. Heat them for about 30 seconds on each side, just until they’re soft and pliable. This step is crucial because it makes it easier to roll them without cracking. If you’re feeling adventurous, you can even splash in a little water to steam them for a softer texture!
- Assemble the enchiladas: Grab a tortilla, spoon a generous amount of your bean and cheese mixture into the center, and roll it up tightly. Place it seam-side down in a baking dish. Repeat this with the remaining tortillas and filling, fitting as many as you can into the dish. You might have to squeeze them in a bit, but that’s okay—just means more deliciousness!
- Add the enchilada sauce: Once all your enchiladas are in the baking dish, pour the enchilada sauce evenly over the top. Make sure they’re well-coated, as this will add moisture and flavor while baking.
- Bake to perfection: Pop the dish in the preheated oven and bake for about 20 minutes. You’ll want to watch for the cheese to melt and the sauce to bubble up around the edges. It’s the moment when your kitchen fills with that irresistible aroma!
- Serve warm: After baking, let your enchiladas cool for just a couple of minutes (if you can wait!). Then, serve them warm, and don’t forget to add your favorite toppings like sour cream, avocado, or fresh cilantro for that extra zing!
And there you have it! A delicious, comforting meal that’s as easy as it is satisfying. Enjoy every cheesy bite!
Why You’ll Love This Recipe
Let me tell you why these easy bean and cheese enchiladas are a game changer in my kitchen! They’re not just quick to whip up, but they’re also packed with flavor and goodness. Here’s what makes this recipe a must-try:
- Quick Preparation: With just 15 minutes to prep and 20 minutes to bake, you’ll have dinner on the table in no time!
- Simple Ingredients: You probably already have most of these ingredients in your pantry, making it perfect for those last-minute meals.
- Flavorful Comfort Food: Each bite is a warm, cheesy hug, thanks to the delicious combination of beans, cheese, and enchilada sauce.
- Vegetarian-Friendly: These enchiladas are not only satisfying but also a great meatless option for any night of the week.
- Customizable: Feel free to add your favorite toppings or mix-ins to make them truly your own!
Trust me, once you make these, they’ll become a staple in your home too!
Tips for Success
To make your easy bean and cheese enchiladas truly shine, here are some of my favorite tips that I’ve picked up over the years:
- Cheese Choices: While I love a mix of sharp cheddar and Monterey Jack, you can experiment with queso blanco for a creamier texture or pepper jack if you want a kick! Just make sure it melts well.
- Warm Tortillas: Heating the tortillas in olive oil is key! It keeps them from cracking when you roll them. If you prefer a lighter option, you can microwave them wrapped in a damp paper towel for about 30 seconds instead.
- Layering Flavor: Don’t be afraid to spice up the filling! Adding a bit of corn, diced bell peppers, or even some cooked ground meat can elevate the flavor profile. Just remember to adjust the seasoning to match!
- Toppings Galore: Once your enchiladas are out of the oven, top them with fresh ingredients like cilantro, diced avocado, or a drizzle of sour cream to add brightness and contrast to the dish.
- Make Ahead: You can assemble these enchiladas a few hours ahead of time or even the night before. Just cover them tightly and refrigerate until you’re ready to bake!
With these tips, you’ll be well on your way to making enchiladas that are not just easy but absolutely unforgettable!
Nutritional Information
Now, I always love to keep track of what I’m eating, so here’s some estimated nutritional information for these easy bean and cheese enchiladas! Just remember, the actual values can vary based on the specific brands and ingredients you choose, so consider this a ballpark figure:
- Serving Size: 2 enchiladas
- Calories: 350
- Fat: 14g
- Saturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 700mg
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Sugar: 2g
These enchiladas are not only satisfying but also provide a good balance of nutrients, making them a great choice for a wholesome meal. Enjoy knowing you’re treating yourself well!
Frequently Asked Questions
I’ve gotten a lot of questions about these easy bean and cheese enchiladas, so let’s tackle a few of the most common ones to help you out!
Can I make these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas a few hours in advance or even the night before. Just cover them tightly with foil and refrigerate until you’re ready to bake. It makes for an even quicker dinner solution!
What can I use instead of black beans?
If black beans aren’t your thing, don’t worry! You can easily swap them for pinto beans or even refried beans. Both options work beautifully and add a lovely flavor to the dish.
How do I store leftovers?
Leftover enchiladas can be stored in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the oven at 350°F (175°C) until heated through, or microwave them for a quick fix!
Can I freeze these enchiladas?
Yes, you can! Just make sure they’re fully cooled before wrapping them tightly in plastic wrap and aluminum foil. They’ll keep in the freezer for up to 2 months. Thaw in the fridge overnight before reheating.
What toppings do you recommend?
I love to keep it simple with fresh cilantro, diced avocado, or a dollop of sour cream. You can also add some salsa or jalapeños if you want a little kick!
Storage & Reheating Instructions
If you happen to have leftovers from your easy bean and cheese enchiladas (which is rare but can happen!), storing them properly is key to keeping that delicious flavor intact. Just let them cool completely, then transfer them to an airtight container. They’ll stay fresh in the refrigerator for up to 3 days.
When you’re ready to enjoy them again, there are a couple of ways to reheat. For the best texture, I recommend popping them back in the oven at 350°F (175°C) for about 15-20 minutes until heated through. This helps to keep the tortillas nice and soft while reviving that gooey cheese. If you’re in a rush, you can also microwave them on a microwave-safe plate for about 1-2 minutes, but be careful not to overheat them, or they may dry out. Enjoy every cheesy bite once again!
Serving Suggestions
To make your easy bean and cheese enchiladas truly shine, consider pairing them with some delightful sides that complement their cheesy goodness! One of my absolute favorites is a fresh Mexican-style salad with crisp greens, cherry tomatoes, and a zesty lime vinaigrette. It adds a refreshing crunch that balances the richness of the enchiladas perfectly.
If you’re in the mood for something heartier, serve them with Spanish rice or cilantro-lime rice for a filling meal that’s bursting with flavor. And let’s not forget about guacamole and sour cream—they’re the perfect finishing touches for dipping or dolloping on top! A side of black beans seasoned with cumin and garlic also makes for a wonderful accompaniment, rounding out the meal and adding more protein. Trust me, these options will take your enchiladas to the next level!
Print
Easy Bean and Cheese Enchiladas: A Heartwarming Family Meal
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
Easy bean and cheese enchiladas are a quick and delicious meal option.
Ingredients
- 1 can black beans (15 oz)
- 1 cup shredded cheese
- 8 corn tortillas
- 2 cups enchilada sauce
- 1/2 cup diced onions
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 tablespoon olive oil
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix black beans, cheese, onions, cumin, and chili powder.
- Heat tortillas in olive oil until slightly soft.
- Spoon bean mixture onto each tortilla and roll them up.
- Place rolled tortillas in a baking dish.
- Pour enchilada sauce over the top.
- Bake for 20 minutes.
- Serve warm.
Notes
- Use any type of cheese you prefer.
- Add toppings like sour cream or avocado if desired.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
Keywords: easy bean and cheese enchiladas, vegetarian enchiladas, quick dinner