Bean and Cheese Enchiladas

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bean and cheese enchiladas done2

Please forgive my photo.  I didn’t take the time to plate this before taking the pictures, so you get to see the serving dish and even the cheesy spatula.

I made these for a quick and easy weeknight dinner after scrounging my pantry and fridge for ingredients to pull together a meal.  We all really liked them.

Here’s what you’ll need:

bean and cheese enchiladas ingr

  • 2 cans pinto beans, drained and rinsed
  • 1 Tbs. butter
  • 15 oz can tomato sauce
  • 1 packet of taco seasoning (1/4 cup)
  • 10 oz can enchilada sauce
  • 2 cups shredded cheese (I used Monterey Jack and cheddar)
  • 8 flour tortillas

Mash the beans in a bowl.  Melt the butter in a skillet.  Stir in the beans, half the can of tomato sauce and the taco seasoning.  Cook until hot and bubbly.

Mix the enchilada sauce with the remaining tomato sauce.  Pour a bit in the bottom of a 9×13 inch pan and spread it around.  This will help keep the enchiladas from sticking.

Spread some beans on a tortilla and top with shredded cheese.  Roll up and place in the pan.  Fill the rest of the tortillas.  Pour the sauce over the top and add more cheese to the top.   Bake at 350 degrees for 30 minutes.

I liked that this is a meatless meal we all enjoyed.   How often do you eat meatless meals?

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  1. This looks great, Tiffany. We’ve been eating more meatless meals, lately, and enjoying them. I could eat Mexican inspired food every day of the week so this will definitely make it into my recipe box!

  2. This sounds easy and tasty. I will use this one for sure. Thanks.

  3. I go meatless 2 dinners a week and 3 lunches a week. I love Mexican food – can’t wait to give this recipe a try!

  4. This sounds awesome! I have never made bean enchiladas this way before. I’ve gotta try it. 🙂

  5. We follow the church year of feasts and fasts, so we eat meatless at least twice a week during most of the year. During the 12 days of Christmas, we do not eat meatless and during the Paschal Octave we do not eat meatless. During Advent we eat meatless three days a week or more and during Lent, we are working toward eating meatless except for Sundays and specific feast days.

  6. ive been veg for 14 years! so yeah, everyday
    this looks so yummy… but no oven for us, not yet, its too hot

  7. I saw this recipe and couldnt get it out of my mind all day, so I went to the store and bought the ingredients (cheap!) and just made it for dinner. I cant tell you how GOOD these were! Thanks for the recipe

  8. MMMM, I just pulled these from the oven a few minutes ago and they are every bit as delish as the picture looks! I can’t wait for hubs to try them tomorrow! Thanks for another winning recipe! 😀

  9. That looks really good! I try to make meatless meals at least once, sometimes twice a week. I’ll be adding this to our list!

  10. This recipe looks so good! I’ve put it on my menu for next week, and I can’t hardly wait to try it.

    I’ve recently been working on moving us to two meatless suppers each week (with leftovers to eat for lunches) – mainly to stretch the dollar, although the health benefits are a definite incentive for me also.

  11. This looks great! I have all the ingredients but tortillas in my pantry. I will be making it this weekend.

  12. these were so good! I made them with pinto beans I was making into refried beans…yum! My nine yr old was even excited when I told him he was having them for leftovers tomorrow night!

  13. I was a vegetarian for 10 years (right up until I was pregnant with my first child, and the OB pressured me to eat meat). I loved that way of eating.

    These days, when I cook, we eat meatless. When my husband cooks, we usually eat meat. It works out to about half the time.

    I was smitten by your recipe! I called him at work and asked him to bring home the ingredients. I’m going to make this for dinner tonight.

  14. Just made them and found an omission in your recipe. You added more cheese before baking. I took mine out of the oven and thought, “They look so dry. Tiffany’s didn’t look that dry.” That’s why! They were delicious anyway!

  15. Those looks delicious. I imagine they would freeze beautifully too. I’m adding this to my freezer cooking list for the month.

  16. I made these tonight and YUMMMMM! I didn’t have enchilada sauce and rather than give up and call for pizza, I searched for homemade recipes. Found one and also used homemade taco seasoning … yum yum yum! Did I say yum? 🙂 Thanks for another keeper!

  17. I made these tonight and I have to admit I was worried we would miss the meat, but not at all. Very good. My 13 month old even liked them! Great Quick meal. Thanks.

  18. I’ve had this recipe bookmarked for a while and finally cooked it today…it was so yummy and definitely a keeper. I did add a small amount of ground beef for my bunch and they loved it. I loved that it was so simple and inexpensive to make. Thanks for sharing!

  19. I love this recipe!! My boyfriend even likes it — we make it once a month! Thank you thank you!!

  20. Made these tonight, very simple and SO tasty!!

  21. Wow! Made this tonight and I loved it! The kids did too, but I’m the one who doesn’t usually like enchilada’s! The flavor was great. Not sure if it was the taco seasoning or tomato sauce but I really enjoyed this dinner and will be making this again! Thanks

  22. Brooksie says:

    I made these with fat free refried beans, 2% cheese, and low carb burritos and they were WONDERFUL!! Thank you for a great, easy recipe. I repinned on pinterest and added my opinion. SOOO GOOD!

  23. What would be the best way to freeze this meal?

    • Vicki, I would assemble it and then freeze before baking. You will want to cool the refried beans before freezing. Or you might try not heating the beans. Just melt the butter, mash the beans and add the sauce, but don’t heat.

  24. Getting ready to make these again…. easy to make. Taste great and leftovers are amazing

  25. Split the recipe into two 8×8 pans and used corn tortillas. I will try flour next time. I froze one pan and baked the other. The one I baked right away took 20 mins and the reheated one needed extra time. But it did freeze well, for those wondering. Very good. The spicy bean filling is at once flacorful, yet not overpowering. Extra beans became breakfast.


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