Cheesy Enchiladas with Beans for a Quick Dinner

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Indulge in a plateful of cheesy goodness with these easy Cheesy Enchiladas with Beans! This recipe is perfect for a quick weeknight dinner that satisfies cravings for something warm, comforting, and packed with flavor. With cheesy tortillas smothered in enchilada sauce and a hearty layer of refried beans, you’ll find yourself reaching for seconds!

Why You’ll Love This Recipe

These cheesy enchiladas offer a perfect blend of simplicity and deliciousness, making them a go-to for any busy night. Packed with flavor and ready in no time, they are sure to please everyone at the table.

• Quick and Easy: Perfect for busy weeknights.
• Flavor Packed: Bold flavors from cheese and enchilada sauce.
• Customizable: Add your favorite proteins or veggies.
• Comfort Food: Warm, cheesy, and satisfying.
• One-Pan Wonder: Minimal cleanup required!

Ingredients

• 8 corn tortillas
• 1 can (15 oz) refried beans
• 2 cups shredded cheddar cheese
• 2 cups red enchilada sauce
• 1/2 cup sour cream
• 1/4 cup chopped green onions
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste

How to Make Cheesy Enchiladas with Beans

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, heat the refried beans over low heat, adding ground cumin, salt, and pepper to taste. Stir until warmed through, then set aside.
3. In a separate skillet, heat the olive oil over medium heat. Lightly fry each corn tortilla for about 10-15 seconds on each side until they are pliable. This will prevent them from tearing when you roll them.
4. Spread a small amount of enchilada sauce on the bottom of a 9×13-inch baking dish.
5. Take a tortilla, add a generous spoonful of refried beans and a sprinkle of cheddar cheese in the center, then roll it up tightly. Place it seam-side down in the baking dish. Repeat with the remaining tortillas.
6. Once all tortillas are in the dish, pour the remaining enchilada sauce over the top, ensuring all enchiladas are covered. Sprinkle the remaining cheddar cheese on top.
7. Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden.
8. Remove from the oven and let cool for a few minutes. Serve hot, topped with sour cream and sprinkled with chopped green onions.

Tips for the Best Results

• For extra flavor, add cooked chicken, beef, or sautéed vegetables to the bean mixture.
• Ensure your tortillas are warmed adequately to prevent tearing.
• Don’t skip the pre-baking step; it enhances the flavor and texture of the enchiladas.

Easy Variations

• Swap out cheddar for Monterey Jack or Pepper Jack cheese for a different flavor profile.
• Use black beans or pinto beans instead of refried beans for a healthier twist.
• Add a layer of fresh spinach or bell peppers for added nutrition.

What to Serve With It

• A fresh garden salad with lime vinaigrette.
• Mexican rice or cilantro-lime rice for a hearty side.
• Guacamole and tortilla chips for an extra crunch.
• Refried black beans for additional protein.

Storage and Reheating

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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through, or pop them in the microwave for a quick option.

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