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Bean and Cheese Enchiladas

Bean and cheese enchiladas made with corn tortillas rolled around a seasoned black bean filling, then baked in vivid red enchilada sauce until the cheese turns golden and bubbly. Black beans are visible at the rolled edges, finished with cilantro and sour cream for a classic Tex-Mex dinner.
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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
  

Refried beans
  • 1 can (16 oz) refried beans
Black beans
  • 1 can (15 oz) black beans, drained
Red enchilada sauce
  • 2 can (10 oz each) red enchilada sauce, divided
Corn tortillas
  • 12 corn tortillas
Mexican cheese blend
  • 2 cup Mexican cheese blend, shredded, divided
Cumin
  • 1 tsp cumin
Garlic powder
  • 0.5 tsp garlic powder
Serving toppings
  • 1 sour cream
  • 1 cilantro
  • 1 jalapeños

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and assemble
  1. Preheat oven to 375°F, then spread 1/2 cup enchilada sauce in the bottom of a 9x13 dish. This prevents sticking and creates an even red layer under the rolls.
  2. Mix refried beans, black beans, cumin, garlic powder, and 1/2 cup cheese together until combined. You want a thick filling with visible black beans.
  3. Warm corn tortillas in a damp paper towel in the microwave for 1 minute until pliable. The tortillas should fold without cracking.
  4. Fill each tortilla with 2–3 tablespoons of bean mixture, roll up, and place seam-side down in the dish. Keep the seam facing down so the enchiladas stay rolled.
  5. Pour remaining enchilada sauce over all the enchiladas and top with remaining cheese. Covering the rolls helps the cheese melt into a golden layer.
Bake and serve
  1. Bake at 375°F for 20–25 minutes until cheese is bubbly. Look for bubbling edges and melted, lightly golden cheese on top.
  2. Serve with sour cream, cilantro, and jalapeños. Add dollops across the top so the flavors stand out against the red sauce.

Notes

For cleaner rolls, warm the tortillas right before filling and keep them covered with the damp paper towel. Refrigerate leftovers in a sealed container up to 4 days; reheat in the oven or microwave until hot. Freezing is yes—freeze baked enchiladas (up to 2 months) and thaw overnight before reheating. For a lighter option, use reduced-fat Mexican cheese blend while keeping the bean filling and sauce the same.