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Bean and Cheese Enchiladas

Bean and cheese enchiladas with corn tortillas rolled around a seasoned black bean and refried bean filling, then baked until the cheese is golden and bubbly. Vivid red enchilada sauce keeps the layers moist, with rolled edges showing beans and a topping of cilantro and sour cream.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Enchilada filling and sauce components
  • 1 can (16 oz) refried beans
  • 1 can (15 oz) black beans drained
  • 2 can (10 oz each) red enchilada sauce divided
  • 12 corn tortillas
  • 2 cup Mexican cheese blend shredded, divided
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • 0.25 sour cream for serving
  • 0.25 cilantro for serving
  • 0.25 jalapeños for serving

Equipment

  • 1 sheet pan

Method
 

Prep the dish and oven
  1. Preheat the oven to 375°F and spread 1/2 cup enchilada sauce in the bottom of a 9x13 dish for a vivid red base.
Make the bean mixture
  1. Mix refried beans, black beans, cumin, garlic powder, and 1/2 cup cheese together until evenly combined and speckled with beans.
Warm tortillas
  1. Warm the corn tortillas in a damp paper towel in the microwave for 1 minute until pliable and flexible.
Assemble and fill
  1. Fill each tortilla with 2–3 tablespoons of bean mixture, roll up, and place seam-side down in the dish so the filling stays contained.
Sauce and top
  1. Pour the remaining enchilada sauce over all the enchiladas and top with the remaining cheese for golden bubbling coverage.
Bake
  1. Bake for 20–25 minutes at 375°F until the cheese is bubbly and turning golden on top.
Serve
  1. Serve with sour cream, cilantro, and jalapeños for a bright finish and visible bean edges in each roll.

Notes

For neater rolling, warm tortillas in batches so they stay pliable. Refrigerate leftovers in a covered container up to 3 days; reheat in a 350°F oven until hot. Freezing is not recommended because the tortillas can soften when thawed. Dietary swap: use dairy-free cheese blend to make this vegetarian enchilada recipe dairy-free while keeping the same bake time.