Bean and Cheese Enchiladas make an easy dinner for Mexican night. These delicious vegetarian enchiladas go from oven to table in about 20 minutes.

Bean and Cheese Enchiladas in a white casserole dish.

Bean and Cheese Enchiladas

Whether it is Mexican Monday or just because, this recipe for Bean and Cheese Enchiladas does not disappoint. The black bean mixture is filling and delicious. It is such an easy dish to prepare.

The enchiladas are so yummy with lots of cheese and beans. Everything is coated in enchilada sauce and topped with more sauce. This recipe is fabulous.

Why we love this recipe:

  • It’s ready in about 20 minutes. That is less time than going to pick up take out.
  • The ingredients are simple. This recipe does not have a huge list of ingredients. It is simple and effortless.
  • No one will miss the meat. These are so amazing and filling that your family won’t even miss the meat.
  • The recipe is budget friendly. Bean and Cheese Enchiladas make an incredibly frugal dinner idea. The cost is minimum.
  • The flavor is amazing. These enchiladas taste wonderful. Everyone will love this recipe.
Ingredients for Bean and Cheese Enchiladas.

Ingredients

  • Black Beans, rinsed and drained
  • Green Chiles
  • Red Enchilada Sauce 
  • Corn Tortillas, 6 inch
  • Monterey Jack Cheese, shredded 
  • Cilantro, chopped 
  • Green Onions, sliced 
Process of making enchiladas and filling with mixture.

How to make Bean and Cheese Enchiladas:

  • Preheat the oven. It should be set to 350 degrees F. 
  • Combine the beans and green chilies. Mix together the rinsed black beans and the Green Chiles in a small bowl. 
  • Coat the baking dish in enchilada sauce. Pour a small amount of the homemade enchilada sauce on the bottom of a 9X13 baking pan. Then pour the remaining enchilada sauce in a bowl. 
  • Fill the enchiladas. Dip the corn tortillas in the enchilada sauce. Then place approximately ¼ cup of the bean mixture in each tortilla and top with a small amount of the shredded cheese. Roll it up and push it to the end of the pan seam side down.
  • Continue this process with the remaining tortillas until your pan is full. Then pour the excess sauce over the top of the rolled tortillas and sprinkle the top with the remaining shredded cheese.
  • Bake the enchiladas. Then bake the enchiladas for 15-20 minutes until the cheese is melted and slightly golden brown.
  • Garnish and enjoy. Top with the chopped fresh cilantro and green onions.  Serve warm and enjoy! 
Bean and Cheese Enchiladas in a white casserole dish.

What kind of toppings for enchiladas?

I like to set out a topping bar with several choices. It is fun for everyone to be able to customize their enchiladas.

Bean and Cheese Enchiladas in a white casserole dish.

What kind of tortillas do you use for enchiladas?

We used corn tortillas for a traditional enchilada style recipe. However, flour tortillas can be used instead of corn if you prefer. 

Flour tortillas are sturdier and less prone to break apart if that is something you are concerned with. However, corn tortillas provide a more traditional flavor in this recipe.

What kind of enchilada sauce?

Red enchilada sauce pairs nicely with these bean and cheese enchiladas. You can use store bought but it is so easy to make this homemade version.

We love to make enchilada sauce. It is freezer friendly and I always keep extra in the freezer.

This makes it so convenient when the craving strikes for enchiladas.

Bean and Cheese Enchiladas in a white casserole dish.

What kind of cheese for enchiladas?

This recipe calls for Monterrey Jack cheese but Pepper Jack or Colby would be delicious.

I also like the flavor that sharp cheddar adds. Sometimes, I mix this in with other types of cheese.

Just use the type of cheese you have on hand or prefer. Anything is delicious.

Bean and Cheese Enchiladas on a plate.

Variations for Cheese and Bean Enchiladas:

  • Black Beans. I used canned black beans in this recipe but you can make them with homemade black beans as well. I like to make Slow Cooker Black Beans and they are easy to freeze.
  • Pinto Beans. Substitute pinto beans for black beans in this recipe.
  • Refried Beans. For a different texture, try using refried beans instead of black beans.
  • Chicken or Beef. You can add shredded chicken or ground beef to the enchiladas. Only a small amount is needed because of the beans. This is a great way to stretch your grocery budget.
  • Seasoning. Spice things up and sprinkle chili powder in the bean mixture. It is an easy way to heat this recipe up if you prefer.
  • Frozen corn. Mix in frozen corn with the black beans. This mixture is really delicious together and a nice change.
  • Vegetables. Feel free to add any veggies you like to these enchiladas. Some ideas include: zucchini, red or green bell peppers and butternut squash. Any of these would be tasty to bulk up the mixture even more.

What to serve with bean and cheese enchiladas?

There are lots of great ideas for side dishes. These are just a few of our favorites.

  • Easy Spanish Rice. I also keep some of this in the freezer for an easy side dish during busy weeknights.
  • Delicious Cilantro Lime Rice Recipe. The cilantro lime flavor is amazing with these enchiladas.
  • Queso and Tortilla Chips. The kids love when I make cheese dip. This is a crowd favorite around here and super easy. It tastes just like at the restaurant.

Find more ideas and learn what to serve with enchiladas.

How to store:

Refrigerate leftover enchiladas in an airtight container for up to 5 days.  These are delicious reheated and make a quick lunch.

If you go ahead and store these in individual portions, it is so easy for a grab and go lunch. I like to place them in a container with a little rice and then I’m less tempted to grab take out.

Reheat enchiladas in the oven or microwave until heated through. It is that simple to have another great lunch or dinner the next day.

How to freeze:

These freeze extremely well. I actually like to make a double batch so I can serve one now and freeze one for later.

This isn’t any extra work and another dinner is ready to go. If you ever need a meal to take to someone, this is a convenient option to have on hand.

Just cover the baking dish tightly with plastic wrap. Then cover again with aluminum foil.

It can be frozen up to 3 months. When ready to serve, remove the plastic wrap and place the foil back on top.

Back until heated through. This normally takes about 30 minutes and then I bake for another 10 minutes with the foil removed.

Make Black bean and cheese enchiladas.

The ingredient list is so simple and these turn out amazing every time. The black beans are also incredibly filling. You might be surprised that no one misses the meat.

The flavor is delicious. Make this recipe for enchiladas today for a great meal in minutes. The savings is significant when you omit the meat but the flavor is awesome.

Bean and Cheese Enchiladas on a plate.

Print this Bean and Cheese Enchiladas recipe below:

Bean and Cheese Enchiladas

5 from 3 votes
Bean and Cheese Enchiladas make an easy dinner for Mexican night. These delicious vegetarian enchiladas go from oven to table in about 20 minutes.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 8
Cuisine Mexican
Course Main Course
Calories 315
Author Eating on a Dime

Ingredients

  • 1 can Black Beans 15 oz rinsed and drained
  • 1 can Green Chiles 4 oz
  • 2 cups Red Enchilada Sauce
  • 8 Corn Tortillas 6 inch
  • 3 cups Monterey Jack Cheese shredded
  • 1/2 cup Cilantro chopped
  • 4 Green Onions sliced

Instructions

  • Preheat the oven to 350 degrees F.
  • Mix together the rinsed black beans and the Green Chiles in a small bowl.
  • Pour a small amount of the homemade enchilada sauce on the bottom of a 9X13 baking pan. Then pour the remaining enchilada sauce in a bowl.
  • Then dip the corn tortillas in the enchilada sauce.
  • Then place approximately ¼ cup of the bean mixture in each tortilla and top with a small amount of the shredded cheese. Roll it up and push it to the end of the pan.
  • Continue this process until your pan is full. Then pour the excess sauce over the top of the rolled tortillas and sprinkle the top with the remaining shredded cheese.
  • Then bake the enchiladas for 15-20 minutes until the cheese is melted and slightly golden brown.
  • Top with the chopped fresh cilantro and green onions.  Serve warm and enjoy!

Recipe Notes

I used canned black beans in this recipe but you can make them with homemade black beans as well. 
Also, flour tortillas can be used instead of corn if you prefer. 
Refrigerate leftover enchiladas in an airtight container for up to 5 days.  

Nutrition Facts

Calories 315kcal, Carbohydrates 31g, Protein 18g, Fat 14g, Saturated Fat 8g, Polyunsaturated Fat 1g, Monounsaturated Fat 4g, Cholesterol 38mg, Sodium 835mg, Potassium 293mg, Fiber 8g, Sugar 5g, Vitamin A 857IU, Vitamin C 4mg, Calcium 357mg, Iron 2mg

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Bean and Cheese Enchiladas in a white casserole dish.

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Bean and Cheese Enchiladas make an easy dinner for Mexican night. These delicious vegetarian red sauce enchiladas go from oven to table in 20 minutes. #eatingonadime #vegan #enchiladas
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Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families.

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