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Bean and Cheese Enchilada Recipe

Tex-Mex · Main course · 45 min total

A comforting Tex-Mex classic filled with refried beans and melted cheese, smothered in red enchilada sauce and baked to perfection.

Ingredients

• 8 corn tortillas (6-inch)
• 1 can (16 oz) refried beans
• 2 cups shredded Mexican blend cheese
• 1 can (10 oz) red enchilada sauce
• 1/2 cup diced onion
• 1/4 cup chopped fresh cilantro
• 1/2 cup sour cream (for serving)
• Salt to taste

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. In a small bowl, mix refried beans with half of the diced onion and a pinch of salt.
3. Warm tortillas in the microwave for 30 seconds to make them pliable.
4. Place about 2 tablespoons of bean mixture down the center of each tortilla, then top with about 2 tablespoons of shredded cheese.
5. Roll up tortillas tightly and place seam-side down in the prepared baking dish.
6. Pour enchilada sauce over the rolled tortillas, spreading evenly. Sprinkle remaining cheese on top.
7. Bake for 20-25 minutes, until cheese is melted and bubbly.
8. Remove from oven and let rest for 5 minutes. Garnish with remaining diced onion and cilantro. Serve with sour cream.

Tips

• For extra heat, add diced jalapeños to the bean mixture.
• Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven.
• You can substitute flour tortillas for a softer texture.

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