Ready in: 1 hour · Serves: 4 · Technique: Baking · Storage: Refrigerate for up to 3 days.Quick Answer
To create comforting Bean and Cheese Enchiladas, roll black bean and cheese filling in warmed tortillas, cover with sauce, bake until bubbly, and enjoy!As the autumn chill begins to creep into New York City, the vibrant colors of falling leaves set the perfect steely backdrop for cooking cozy, heartwarming meals. With Thanksgiving and Christmas just around the corner, I find myself longing for flavors that evoke family gatherings-rich, savory, and completely satisfying. Here's where my go-to comfort food, the Bean and Cheese Enchiladas, enters the scene, creating a warm hug in each bite.
A Cozy Holiday Treat
These enchiladas are not just a meal; they are a celebration of flavors that bring comfort and joy, making them an ideal addition to your holiday tables.
Why You'll Love This Recipe
- Comforting and satisfying, Bean and Cheese Enchiladas are perfect for chilly autumn evenings.
- Quick to prepare, making them a great option for weeknight dinners or for holiday gatherings.
- Versatile and customizable; easily adapt the recipe with different beans or vegetables to suit your taste.
- Can be made ahead and stored, making them a fantastic meal prep choice for busy days.
- Filled with nostalgic flavors that remind you of family and friends sharing meals together.
Ingredients
To create these delicious Bean and Cheese Enchiladas, you will need:
- 2 cups black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup shredded sharp cheddar cheese
- 1 cup crumbled queso fresco
- 1 can (15 ounces) enchilada sauce (choose a good quality brand for the best flavor)
- 8 medium corn tortillas
- Olive oil for frying
- Fresh cilantro, for garnish
How to Make Bean and Cheese Enchiladas (Step-by-Step)
These enchiladas are not only comforting but also simple to prepare. Follow these steps for a delightful meal.
Step 1: Prep the Filling
In a mixing bowl, combine the black beans, ground cumin, chili powder, cheddar cheese, and queso fresco. Using a fork, mash the beans slightly to create a chunky yet smooth filling. The earthy aroma of the spices and the cheese will have you dreaming of family meals.
Step 2: Warm the Tortillas
In a skillet over medium heat, add a drizzle of olive oil. Warm each tortilla for about 30 seconds per side until they are pliable-this prevents tearing when we roll them.
Step 3: Assemble the Enchiladas
Grab a tortilla, spoon about ¼ cup of the filling onto the center, and roll it up tightly. Place seam-side down in a greased 9x13-inch baking dish and repeat this process until all the filling has been used.
Step 4: Pour on the Sauce
Drizzle the enchiladas with your enchilada sauce, ensuring they are evenly coated. I love seeing the vibrant red sauce soaking into the tortillas, promising a flavorful, tangy bite.
Step 5: Bake
Cover with aluminum foil and bake in a preheated oven at 350°F (175°C) for 20 minutes. Remove the foil, sprinkle any extra cheese on top, and bake for an additional 10-15 minutes, until the cheese is bubbly and golden. The delightful aroma that fills your kitchen will have everyone rushing to the table.
Step 6: Serve
Once done, let them sit for a few minutes before garnishing with fresh cilantro. The contrast of the warm, cheesy enchiladas with the brightness of cilantro is just heavenly.
Common Mistakes to Avoid
- Skipping the tortilla warming step: Cold tortillas can crack and tear when rolled. Make sure to warm them to keep them pliable.
- Overstuffing the enchiladas: It might be tempting to add more filling, but this can make rolling them up challenging and may lead to spills during baking.
- Not covering when baking: To avoid drying out your enchiladas, always cover them with foil for the first part of baking.
Tips and Tricks for Success
- Experiment with different types of beans or add in some sautéed vegetables like bell peppers or onions for added texture and flavor.
- If you like a little spice, don't hesitate to add some jalapeño slices into the filling or mix in chipotle sauce with the enchilada sauce.
- Leftover enchiladas can make for a great meal prep option-simply store them in an airtight container in the fridge.
Variations
- Use pinto beans instead of black beans.
- Try adding grilled chicken or shredded beef for a meatier option.
- Swap cheddar cheese for Monterey Jack or pepper jack for added spice.
- Use whole wheat tortillas for a healthier alternative.
How to Serve
- Garnish with fresh cilantro and diced avocado for extra flavor.
- Serve with a side of Mexican rice or a fresh green salad.
- Drizzle with sour cream or a squeeze of lime for added creaminess and tang.
Make Ahead and Storage
- Make Ahead: Prepare the enchiladas a day in advance, cover tightly with foil, and refrigerate before baking.
- Storage: Store leftovers in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) until warmed throughout, or microwave for 2-3 minutes, covering to retain moisture.
- Freezing: Enchiladas can be assembled and frozen before baking; just add extra time to baking when cooking from frozen.
Recipe Notes / What I Learned
As I prepared these enchiladas, I remembered how simple ingredients can create such deeply satisfying flavors. Each bite brings comfort and nostalgia, reminding me of shared meals and laughter with friends and family, making these enchiladas a perfect fit for the upcoming holiday gatherings.
Yield and Serving Size
Yield: 8 enchiladas · Serving Size: 1 enchilada
Nutrition Snapshot
Estimated Nutrition Per Serving: ~320 calories · 14g protein · 40g carbs · 12g fat
Recipe by:
Hearty Bean and Cheese Enchiladas
Ingredients
Equipment
Method
- In a mixing bowl, combine the black beans, ground cumin, chili powder, cheddar cheese, and queso fresco. Mash the beans slightly to create a chunky yet smooth filling.
- In a skillet over medium heat, add olive oil. Warm each tortilla for about 30 seconds per side until they are pliable.
- Grab a tortilla, spoon about ¼ cup of the filling onto the center, and roll it up tightly. Place seam-side down in a greased 9x13-inch baking dish and repeat.
- Pour enchilada sauce over the rolled tortillas, ensuring they are evenly coated.
- Cover with foil and bake in a preheated oven at 350°F (175°C) for 20 minutes. Remove foil, sprinkle extra cheese on top, and bake for an additional 10-15 minutes.
- Let them sit for a few minutes before garnishing with fresh cilantro and serving.
Notes
FAQs
1. Can I use different beans for the enchiladas?
Yes, you can experiment with different types of beans such as pinto or kidney beans. Each type will bring a unique flavor and texture to the dish.
2. Is it necessary to cover the enchiladas while baking?
Yes, covering them with foil for the first part of baking helps to prevent them from drying out, ensuring they remain juicy and flavorful.
3. How do I store leftover enchiladas?
Leftover enchiladas can be stored in the refrigerator for up to 3 days. Be sure to keep them in an airtight container to maintain freshness.
4. Can I make the enchiladas ahead of time?
Absolutely! You can assemble the enchiladas ahead of time and store them in the refrigerator. Just make sure to pour on the sauce and bake them right before serving.
5. What can I serve with bean and cheese enchiladas?
These enchiladas pair well with a variety of sides such as Mexican rice, refried beans, or a fresh garden salad for a complete meal.
