Go Back

Bean and Cheese Enchiladas

Easy and delicious!
Prep Time15 mins
Cook Time30 mins
Course: Lunch, Main Course
Cuisine: American, Mexican
Keyword: Beans, Easy, Lent, Mexican, Vegetarian
Servings: 4 People
Author: Emily ~ Garlic & Olive Oil


  • ½ small Onion small dice
  • 16 oz can Refried Beans
  • 10.5 oz can Enchilada Sauce divided
  • 8 Flour Tortillas
  • 1½ - 2 cups shredded Cheese (Chihuahua if possible, Colby Jack is a good sub)


  • Preheat the oven to 350. Spray your baking dish with nonstick cooking spray.
  • Put the diced onions in a microwave safe bowl. Microwave on high for 40 seconds, stirring halfway through. Add the can of refried beans and 2 tablespoons of enchilada sauce to the bowl of onions; stir until combined.
  • Pour the remaining enchilada sauce into a flat bowl (or something large enough to dip your tortilla into).
  • Set up your stations: tortillas, enchilada sauce, bean mixture, shredded cheese.
  • Dip a tortilla into the enchilada sauce so it has a thin coating on both sides. Put a couple of tablespoons of the bean mixture in the middle of the tortilla. Sprinkle a couple of tablespoons of cheese on top of the beans. Roll the tortilla and place in the baking dish, seam side down. Repeat with the remaining tortillas.
  • Pour remaining sauce over the rolled enchiladas and top with shredded cheese.
  • Bake in preheated oven for 25-30 minutes or until the cheese is bubbly.


Serve hot as is or with optional garnishes: shredded lettuce, chopped tomatoes, chopped green onions and/or sour cream.