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Bean and Cheese Enchiladas

Bean and cheese enchiladas with vivid red sauce and golden, bubbly cheese baked over rolled corn tortillas. Black beans show at the edges while cilantro and sour cream finish each serving.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Enchilada filling and sauce
  • 1 can (16 oz) refried beans
  • 1 can (15 oz) black beans, drained
  • 2 can (10 oz each) red enchilada sauce, divided
  • 12 corn tortillas
  • 2 cup Mexican cheese blend, shredded, divided
  • 1 tsp cumin
  • 0.5 tsp garlic powder
Serving toppings
  • 0.25 cup Sour cream
  • 0.25 cup cilantro
  • 2 jalapeños

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 375°F, then spread 1/2 cup enchilada sauce in the bottom of a 9x13 dish for a vivid red base. The sauce should coat the surface so the tortillas don’t dry out.
  2. Mix refried beans, black beans, cumin, garlic powder, and 1/2 cup cheese together until evenly combined and spreadable. Look for consistent speckling of cumin and black bean pieces throughout.
  3. Warm corn tortillas in a damp paper towel in the microwave for 1 minute until pliable. They should bend without cracking when you handle them.
  4. Fill each tortilla with 2–3 tablespoons of bean mixture, roll up, and place seam-side down in the dish. Position the rolls snugly so the seam stays closed and the black beans stay visible at the edges.
  5. Pour the remaining enchilada sauce over all the enchiladas, then top with the remaining cheese. Cover every roll so the cheese will melt into a golden layer.
Bake and serve
  1. Bake for 20–25 minutes at 375°F until the cheese is bubbly and lightly browned. You should see active bubbling in the sauce around the rolled tortillas.
  2. Serve immediately with sour cream, cilantro, and jalapeños for bright, fresh contrast. Add dollops across the top so each enchilada shows a creamy finish.

Notes

For cleaner rolling, warm tortillas in batches and keep the rest covered with the damp paper towel until filled. Store leftovers covered in the refrigerator up to 3 days; reheat in a 350°F oven or microwave until hot throughout. Freezing is not recommended because tortillas can soften after thawing. For a gluten-free swap, use corn tortillas only (skip any tortillas made with wheat blends) and confirm the enchilada sauce is gluten-free.