Oh my goodness, let me tell you about my absolute favorite comfort food: Bean and Cheese Enchiladas! There’s just something magical about the combination of warm tortillas, hearty beans, and melted cheese all nestled together, drizzled with that rich, flavorful enchilada sauce. I remember the first time I made these for my friends; the kitchen filled with such an amazing aroma that they couldn’t wait to dig in! What I love most is how forgiving this dish is—whether you’re a seasoned chef or just starting out, you can whip these up in no time. Plus, they’re vegetarian, so they’re perfect for everyone at the table! Trust me, once you try these, they’ll become a regular in your meal rotation!
Ingredients for Bean and Cheese Enchiladas
Gather these simple yet delicious ingredients to create your mouthwatering Bean and Cheese Enchiladas:
- 8 corn tortillas: These will be the cozy wraps for your filling. You can warm them in a dry skillet for a few seconds to make them pliable.
- 2 cups black beans: Cooked and ready to go! You can use canned beans for convenience—just rinse them well.
- 1 cup shredded cheese: I love using a mix of cheddar and Monterey Jack for that perfect meltiness!
- 1 cup enchilada sauce: Store-bought or homemade, it adds a rich flavor. I recommend having a bit extra on hand for drizzling!
- 1/2 cup diced onions: Sauté these to bring out their sweetness and flavor.
- 1 teaspoon ground cumin: This spice adds a warm, earthy note that complements the beans perfectly.
- 1 tablespoon olive oil: For sautéing the onions and adding a touch of richness.
- Salt to taste: Don’t forget to season everything for that extra flavor boost!
How to Prepare Bean and Cheese Enchiladas
Alright, let’s get cooking! First things first, go ahead and preheat your oven to 375°F (190°C). While that’s heating up, grab a pan and heat the olive oil over medium heat. Toss in the diced onions and sauté them for about 3–4 minutes until they’re nice and translucent. This step is key; it really brings out that sweet onion flavor!
Next, add in your black beans and ground cumin to the pan. Stir everything together and let it cook for another 2–3 minutes, just until the beans are heated through. The aroma will be fantastic, and trust me; you’ll want to taste a little bit to make sure it’s seasoned just right!
Now, it’s time to assemble! Take each corn tortilla and fill it with a generous spoonful of the bean mixture. Don’t be shy! Sprinkle a little shredded cheese over the top before rolling it up tightly and placing it seam-side down in a baking dish. Repeat this until all the tortillas are filled.
Pour your enchilada sauce over the rolled tortillas, making sure they’re well coated. Top it off with the remaining cheese, because who doesn’t love more cheese, right? Now, pop that dish into the oven and bake for about 20 minutes. You’ll know they’re ready when the cheese is melted and bubbly. Ah, the anticipation!
Why You’ll Love This Recipe
- Quick Preparation: These enchiladas come together in about 15 minutes of prep time, making them perfect for busy weeknights!
- Easy to Cook: With just a few simple steps, you’ll have a delicious meal that even novice cooks can master.
- Flavorful Ingredients: The combination of spices, beans, and cheese creates a mouthwatering flavor that will have everyone coming back for seconds.
- Vegetarian-Friendly: Packed with protein from the beans, this dish is a great option for vegetarians and meat-lovers alike!
- Satisfying Comfort Food: Warm, cheesy, and oh-so-delicious, these enchiladas are the ultimate comfort food that feels like a hug on a plate.
Tips for Success with Bean and Cheese Enchiladas
To make your Bean and Cheese Enchiladas truly shine, here are a few handy tips! First, don’t skip warming the corn tortillas; it prevents them from cracking as you roll them. If you like a little heat, consider adding diced jalapeños or a dash of hot sauce to the bean mixture. For an extra layer of flavor, try using different types of beans, like pinto or kidney beans, based on your preference. And when it comes to presentation, a sprinkle of fresh cilantro or a dollop of sour cream on top just before serving adds a beautiful touch. Enjoy every bite!
Variations of Bean and Cheese Enchiladas
If you’re feeling adventurous, there are so many fun ways to mix up your Bean and Cheese Enchiladas! For starters, you can swap out the black beans for pinto beans, refried beans, or even chickpeas for a different texture and flavor. Spice things up by adding some diced green chiles or jalapeños to the filling for a little kick. You can also try different cheese blends—think pepper jack for a spicy twist or even feta for a Mediterranean vibe! And don’t forget about toppings! Fresh avocado, chopped tomatoes, or a drizzle of lime crema can elevate your enchiladas to a whole new level. Get creative and make it your own!
Storage & Reheating Instructions
Got leftovers? No problem! To store your Bean and Cheese Enchiladas, let them cool completely, then transfer them to an airtight container. They’ll keep well in the fridge for up to 3–4 days. If you want to freeze them, wrap each enchilada tightly in plastic wrap and place them in a freezer-safe bag. They can last up to 2 months in the freezer!
When it’s time to enjoy them again, simply reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also pop them in the microwave for a quicker option—just cover them with a damp paper towel to keep them from drying out. Enjoy!
Nutritional Information
These Bean and Cheese Enchiladas are not just delicious, but they also pack a satisfying nutritional punch! Each serving (1 enchilada) contains approximately 320 calories, 12g of fat, 15g of protein, and 40g of carbohydrates. Keep in mind that these values are estimates and can vary based on specific ingredients used.
FAQ About Bean and Cheese Enchiladas
Can I use flour tortillas instead of corn? Absolutely! While I love the authenticity of corn tortillas, flour tortillas work just as well. They’re slightly softer and easier to roll, so it’s all about your personal preference.
How can I make these enchiladas spicier? If you like a little heat, try adding diced jalapeños or a sprinkle of cayenne pepper to the bean mixture. You could also opt for a spicy enchilada sauce for an extra kick!
Can I prepare Bean and Cheese Enchiladas in advance? Yes! You can assemble them ahead of time and store them in the fridge. Just cover them tightly, and they’ll be ready to pop in the oven when you need them.
What can I serve with these enchiladas? These enchiladas pair wonderfully with a side of Mexican rice, a fresh green salad, or even some guacamole and chips for a complete meal!
Are these enchiladas gluten-free? If you choose corn tortillas and ensure your enchilada sauce is gluten-free, you can enjoy these delicious enchiladas without any worries!
What to Serve with Bean and Cheese Enchiladas
When it comes to serving your Bean and Cheese Enchiladas, the right sides can really elevate the meal! A classic choice is Mexican rice, which adds a delightful texture and complements the flavors beautifully. You might also consider a fresh green salad tossed with lime vinaigrette for a zesty crunch. And if you’re like me and can’t resist a good dip, guacamole and tortilla chips are a must-have—they add that creamy, rich element that pairs perfectly with the enchiladas. For a little extra flair, some refried beans on the side can round out the meal. Enjoy every bite!
For more delicious recipes, check out this easy bean and cheese enchiladas recipe or these cheesy beef and mushroom pita pockets.
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Bean and Cheese Enchiladas: 7 Delicious Comfort Food Tips
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious dish made with tortillas, beans, and cheese, topped with sauce.
Ingredients
- 8 corn tortillas
- 2 cups black beans, cooked
- 1 cup shredded cheese
- 1 cup enchilada sauce
- 1/2 cup diced onions
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan and sauté onions until translucent.
- Add black beans and cumin; stir until heated.
- Fill each tortilla with the bean mixture and a sprinkle of cheese.
- Roll up the tortillas and place them seam-side down in a baking dish.
- Pour enchilada sauce over the rolled tortillas.
- Sprinkle remaining cheese on top.
- Bake for 20 minutes or until cheese is melted and bubbly.
Notes
- Use any type of beans you prefer.
- Top with sour cream or avocado if desired.
- Can be made ahead of time and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Bean and Cheese Enchiladas