Bean and Cheese Enchiladas

Mikekey *


Easy meatless enchilada. I use a mild sauce but hot works if you like the "heat".
Serve with a dollop of sour cream, if desired.


★★★★★ 1 vote

15 Min
40 Min


  • 6
    (7-inch size) flour tortillas
  • 1 1/2 c
    mexican cheese blend, shredded, divided ( or cheddar)
  • 1 can(s)
    (10 oz) red enchilada sauce (i like old el paso)
  • 1 can(s)
    (16 oz) refried beans

How to Make Bean and Cheese Enchiladas


  1. Lay out tortillas on a cutting board or work board.
  2. Preheat oven to 350F. Coat a 9x11 inch baking dish with nonstick cooking spray.
  3. In a medium mixing bowl, mix beans, 1 cup of cheese and 2 tablespoons of enchilada sauce. Stir until combined.
  4. Spread 4 tablespoon enchilada sauce over bottom of baking dish.
  5. Divide bean mixture evenly among tortillas and spread down middle of each. Roll them up around filling and place seam side down in baking dish.
  6. Pour remaining enchilada sauce over tortillas and sprinkle with remaining 1/2 cup cheese.
  7. Cover with foil and bake 25 minutes. Remove foil and bake an additional 5-10 minutes until cheese is bubbly.

Printable Recipe Card

About Bean and Cheese Enchiladas

Course/Dish: Tacos & Burritos
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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