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Bean and Cheese Enchiladas

Bean and cheese enchiladas with corn tortillas baked in vivid red enchilada sauce until the cheese turns golden and bubbly. Black beans are rolled into each tortilla, with cilantro and sour cream added right before serving for a classic Tex-Mex finish.
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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: 425
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 cups Mexican cheese blend, shredded, divided
Ground cumin
  • 1 tsp cumin
Garlic powder
  • 0.5 tsp garlic powder
Sour cream for serving
  • 1 sour cream for serving
Cilantro for serving
  • 1 cilantro for serving
Jalapeños for serving
  • 1 jalapeños for serving

Equipment

  • 1 sheet pan

Method
 

Prepare and assemble
  1. Preheat the oven to 375°F and spread 1/2 cup enchilada sauce in the bottom of a 9x13 dish.
  2. Mix refried beans, black beans, cumin, garlic powder, and 1/2 cup cheese together until well combined.
  3. Warm the corn tortillas in a damp paper towel in the microwave for 1 minute until pliable.
  4. Fill each tortilla with 2–3 tablespoons of bean mixture, roll up, and place seam-side down in the dish.
  5. Pour the remaining enchilada sauce over all the enchiladas and top with the remaining cheese.
Bake and serve
  1. Bake at 375°F for 20–25 minutes until the cheese is bubbly.
  2. Serve the enchiladas with sour cream, cilantro, and jalapeños.

Notes

For cleaner, easier rolling, warm tortillas in small batches so they stay pliable, then assemble right away. Refrigerate leftovers in a covered container for up to 4 days; reheat in the oven or microwave until hot. Freezing is OK: freeze baked enchiladas for up to 2 months, thaw in the fridge overnight, then reheat until bubbly. For a lighter option, use reduced-fat Mexican cheese blend and keep the same bake time.