What kind of beans are best for enchiladas?

Pinto beans are the most traditional and widely used bean for enchiladas. However, black beans or even refried beans can be used depending on your preference.

What kind of cheese is best for enchiladas?

Monterey Jack, cheddar, or a Mexican blend are all excellent choices for enchiladas. Queso Oaxaca is another great option for a more authentic flavor.

How do you keep enchiladas from getting soggy?

Briefly fry or lightly bake the tortillas before filling and assembling the enchiladas. This helps create a barrier and prevents them from absorbing too much sauce. Also, don't overfill the tortillas.

What goes well with bean and cheese enchiladas?

Bean and cheese enchiladas pair perfectly with Mexican rice, refried beans, a fresh salad, sour cream, guacamole, and pico de gallo.

Can you freeze bean and cheese enchiladas?

Yes, bean and cheese enchiladas freeze well. Assemble them, then cool completely before wrapping tightly in plastic wrap and then foil, or placing in a freezer-safe container. Thaw completely before baking.

What is the difference between a burrito and an enchilada?

The main difference is the preparation. Burritos are typically filled and eaten as-is, while enchiladas are filled, covered in sauce, and baked.

Bean and Cheese Enchiladas Your Pantry Can Make Tonight 2026

Name: Bean and Cheese Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 tablespoon neutral oil, plus more for frying tortillas; 1 small yellow onion, finely diced; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 (15-ounce) can pinto beans, drained and rinsed; 1 (15-ounce) can red enchilada sauce; 8 (6-inch) corn tortillas; 3 cups shredded cheese (mix of Monterey Jack and sharp cheddar); For serving: chopped cilantro, diced red onion, sour cream, sliced avocado

Bean and Cheese Enchiladas

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The key to perfect enchiladas is briefly frying the tortillas in hot oil before saucing and filling them. This creates a barrier that keeps them from becoming soggy under the savory bean and cheese mixture. It’s a cozy, pantry-friendly meal that comes together quickly for a satisfying family dinner.

Author: Harmony
Prep Time: 15min
Cook Time: 25min
Total Time: 40min
Yield: 4 servings 1x
Category: dinner
Method: baking, frying
Cuisine: Mexican

Ingredients

Scale

1 tablespoon neutral oil, plus more for frying tortillas
1 small yellow onion, finely diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can red enchilada sauce
8 (6-inch) corn tortillas
3 cups shredded cheese (mix of Monterey Jack and sharp cheddar)
For serving: chopped cilantro, diced red onion, sour cream, sliced avocado

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Instructions

Preheat oven to 375°F (190°C).
In a medium skillet, heat 1 tablespoon oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, and chili powder; cook 30 seconds until fragrant.
Add beans to skillet. Mash about half with a potato masher or fork. Stir in ½ cup enchilada sauce. Remove from heat.
In a small skillet, heat about ¼ inch of oil over medium-high heat. Fry each tortilla for 10-15 seconds per side until pliable. Transfer to a paper towel-lined plate.
Spread ½ cup enchilada sauce in bottom of a 9×13 inch baking dish.
Dip a fried tortilla in sauce to coat lightly. Place on a plate, add 3 tablespoons bean filling and a pinch of cheese down the center. Roll tightly and place seam-side down in dish. Repeat.
Pour remaining sauce over enchiladas. Sprinkle with remaining cheese.
Bake for 20-25 minutes until cheese is bubbly. Let rest 5 minutes before serving.

Notes

Do not skip frying the tortillas; it prevents sogginess. Let enchiladas rest before serving for cleaner slices. For a dairy-free version, use plant-based cheese. Add cooked chicken or turkey for extra protein.

Nutrition

Serving Size: 4
Calories: 450
Sugar: 5
Sodium: 900
Fat: 22
Saturated Fat: 10
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 45
Fiber: 8
Protein: 22
Cholesterol: 45

Find it online: https://www.homestyletable.com/bean-cheese-enchiladas/