I made a Vegetarian Enchiladas Recipe in 20 minutes and the leftovers vanished before I could blink, so keep scrolling.

Jump to Recipe

I adore Bean And Cheese Enchiladas because they hit that weird spot between lazy and wildly satisfying. I love the way melted shredded cheese strings pull away and the tang of red enchilada sauce makes dinner feel serious.

These Vegetarian Enchiladas are my go-to when I want bold flavor without fuss. But it’s the refried beans inside that steal the show for me, creamy, salty, slightly smoky when you get a can.

I don’t care about fancy plating. I want a big forkful, cheese dripping, sauce pooling, and no shame in eating with my hands.

Messy? Yes.

Worth it? Absolutely.

Ingredients

Print Recipe (No Advertisments)

Corn tortillas, warmed so they don’t crack — soft, pliable wrapper that holds all the fillings.
Shredded cheese brings gooey, melty richness you’ll happily drown in.
Refried or mashed pinto beans add creamy protein and a comforting, hearty base.
Red enchilada sauce gives bright, tangy heat and keeps everything saucy.
Chopped onion adds bite and a little crunchy, sharp freshness.
Vegetable oil is for softening tortillas so they bend without tearing.
Ground cumin lends warm, earthy notes that make it feel homey.
Garlic powder gives a mellow garlicky kick without overpowering.
Salt and black pepper: basic seasoning that makes everything actually taste good.
Fresh cilantro for garnish—bright herbal pop, if you like cilantro.
Sour cream or Greek yogurt cools the heat and adds tangy creaminess.
Sliced green onions top it with fresh, mild onion crunch and color.

Ingredient Quantities

8 to 10 corn tortillas (6 inch), warmed so they don’t crack

2 cups shredded cheese (Monterey Jack, cheddar, or a mix)

1 can (15 oz) refried beans or 2 cups cooked pinto beans, drained and lightly mashed

1 can (10 to 12 oz) red enchilada sauce

1/2 cup yellow or white onion, finely chopped

1 tablespoon vegetable oil (for softening tortillas)

1 teaspoon ground cumin

1/2 teaspoon garlic powder

Salt and black pepper, to taste

2 tablespoons chopped fresh cilantro, for garnish (optional)

1/2 cup sour cream or plain Greek yogurt, for serving (optional)

1/2 cup sliced green onions, for topping (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 400°F and pour about 1/2 cup of the red enchilada sauce into the bottom of a 9×13 inch baking dish, spreading it around so the tortillas wont stick.

2. In a bowl mix the refried beans (or mashed pinto beans), chopped onion, cumin, garlic powder, salt and pepper until smoothish; taste and adjust seasoning — beans need a little love.

3. Warm the tortillas so they dont crack: heat a skillet over medium, add 1 tablespoon oil and briefly fry each tortilla 10-15 seconds per side until pliable, or wrap stack in a damp towel and microwave 30 seconds. Keep them covered so they stay soft.

4. Lay one warm tortilla flat, spoon about 2-3 tablespoons of the bean mixture down the center, sprinkle a little cheese, then roll up snug and place seam-side down in the baking dish. Repeat with remaining tortillas, arranging them snugly in one or two rows.

5. Pour remaining enchilada sauce over the rolled tortillas making sure to cover them well, then sprinkle the rest of the shredded cheese evenly on top so it melts into those little gaps.

6. Cover the dish loosely with foil (foil touching the cheese is OK) and bake 10 minutes, then remove foil and bake another 3-5 minutes until cheese is bubbly and edges start to brown. Keep an eye so you dont overcook.

7. Let the enchiladas rest 3 minutes out of the oven so the sauce settles and they cut better. That also keeps the filling from exploding when you dig in.

8. Serve hot topped with sliced green onions, a spoonful of sour cream or plain Greek yogurt if using, and sprinkle chopped cilantro over everything for freshness.

9. Leftovers keep well in the fridge up to 3 days; reheat covered in a 375°F oven 10-12 minutes or microwave until warmed through. If you want them vegan swap the cheese and sour cream for plant-based versions and youre good to go.

Equipment Needed

1. 9×13 inch baking dish
2. Large mixing bowl
3. Skillet or frying pan (for warming tortillas)
4. Spatula or wooden spoon (for stirring and spreading beans)
5. Measuring cups and spoons
6. Tongs or a fork (to handle tortillas)
7. Sharp knife and cutting board (for chopping onion and cilantro)
8. Aluminum foil (to cover while baking)
9. Oven mitts or potholders

FAQ

Can I use flour tortillas instead of corn? Yes, you can, but flavor and texture will change; flour ones are softer and may hold more filling, corn are more traditional and have a better corn flavor.

How do I stop the tortillas from cracking? Warm them: microwave for 20 to 30 seconds wrapped in a damp paper towel, or heat briefly in a skillet with a little oil, that makes them pliable so they wont tear when you roll them.

What if I only have cooked pinto or black beans? Either works fine; mash them a bit so they spread easily, season with the cumin, garlic powder, salt and pepper, and adjust thickness with a little water or bean liquid if too thick.

Can I make these ahead of time? Yes, assemble the enchiladas and refrigerate covered for up to 24 hours before baking; let them sit at room temp about 20 minutes before putting them in the oven so they bake evenly.

Can I freeze the enchiladas? Sure. Bake or not bake first, wrap tightly and freeze up to 2 months. Thaw in the fridge overnight, then bake until heated through; add a few extra minutes if baking from frozen.

How do I make them spicier or milder? For more heat add a pinch of cayenne, chopped green chiles, or use a spicy enchilada sauce. To make milder use a mild sauce and skip any extra chiles, you can also add more cheese or sour cream to mellow flavors.

Bean And Cheese Enchiladas Recipe Substitutions and Variations

For the corn tortillas: swap in small flour tortillas or lightly toasted street taco shells if you dont have corn on hand.
For the shredded cheese: use crumbled queso fresco, Pepper Jack for a kick, or a plant based shredded cheese for dairy free enchiladas.
For the refried beans: mash canned black beans or whole pinto beans with a splash of broth and a pinch more cumin instead of refried.
For the red enchilada sauce: use salsa verde, a jarred tomatillo salsa, or make a quick sauce from tomato sauce plus chili powder and garlic.

Pro Tips

1) Warm the tortillas well and keep them covered while you work, or they’ll crack when you roll. If you overheat them a bit in the skillet they get slightly crisp then floppy which makes rolling easier, but dont let them get too dark or they’ll taste fried.

2) Thin the refried beans with a little water or reserved enchilada sauce if they feel gluey. That way they spread and meld with the cheese instead of clumping, and you’ll get creamier bites without adding fat.

3) Put the seam-side down in the pan and pack them snugly so they support each other. If there’s any big gaps, tuck a little extra cheese or spoon of sauce in between, it keeps the top from drying out and makes the whole tray more cohesive.

4) Let the finished dish rest a few minutes after baking. The sauce firms up and the enchiladas slice neater, plus you avoid molten cheese explosions. If you want a crisper top, broil for just 30-60 seconds at the end but watch it like a hawk because it browns fast.

Bean And Cheese Enchiladas Recipe

Recipe by Jot Punji

0.0 from 0 votes

I made a Vegetarian Enchiladas Recipe in 20 minutes and the leftovers vanished before I could blink, so keep scrolling.

Servings

servings

Calories

631

kcal

Equipment: 1. 9×13 inch baking dish
2. Large mixing bowl
3. Skillet or frying pan (for warming tortillas)
4. Spatula or wooden spoon (for stirring and spreading beans)
5. Measuring cups and spoons
6. Tongs or a fork (to handle tortillas)
7. Sharp knife and cutting board (for chopping onion and cilantro)
8. Aluminum foil (to cover while baking)
9. Oven mitts or potholders

Ingredients

8 to 10 corn tortillas (6 inch), warmed so they don't crack
2 cups shredded cheese (Monterey Jack, cheddar, or a mix)
1 can (15 oz) refried beans or 2 cups cooked pinto beans, drained and lightly mashed
1 can (10 to 12 oz) red enchilada sauce
1/2 cup yellow or white onion, finely chopped
1 tablespoon vegetable oil (for softening tortillas)
1 teaspoon ground cumin
1/2 teaspoon garlic powder
Salt and black pepper, to taste
2 tablespoons chopped fresh cilantro, for garnish (optional)
1/2 cup sour cream or plain Greek yogurt, for serving (optional)
1/2 cup sliced green onions, for topping (optional)

Directions

Preheat oven to 400°F and pour about 1/2 cup of the red enchilada sauce into the bottom of a 9×13 inch baking dish, spreading it around so the tortillas wont stick.
In a bowl mix the refried beans (or mashed pinto beans), chopped onion, cumin, garlic powder, salt and pepper until smoothish; taste and adjust seasoning — beans need a little love.
Warm the tortillas so they dont crack: heat a skillet over medium, add 1 tablespoon oil and briefly fry each tortilla 10-15 seconds per side until pliable, or wrap stack in a damp towel and microwave 30 seconds. Keep them covered so they stay soft.
Lay one warm tortilla flat, spoon about 2-3 tablespoons of the bean mixture down the center, sprinkle a little cheese, then roll up snug and place seam-side down in the baking dish. Repeat with remaining tortillas, arranging them snugly in one or two rows.
Pour remaining enchilada sauce over the rolled tortillas making sure to cover them well, then sprinkle the rest of the shredded cheese evenly on top so it melts into those little gaps.
Cover the dish loosely with foil (foil touching the cheese is OK) and bake 10 minutes, then remove foil and bake another 3-5 minutes until cheese is bubbly and edges start to brown. Keep an eye so you dont overcook.
Let the enchiladas rest 3 minutes out of the oven so the sauce settles and they cut better. That also keeps the filling from exploding when you dig in.
Serve hot topped with sliced green onions, a spoonful of sour cream or plain Greek yogurt if using, and sprinkle chopped cilantro over everything for freshness.
Leftovers keep well in the fridge up to 3 days; reheat covered in a 375°F oven 10-12 minutes or microwave until warmed through. If you want them vegan swap the cheese and sour cream for plant-based versions and youre good to go.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.