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Weeknight • Vegetarian

Easy Bean and Cheese Enchilada Bake

A comforting and cheesy enchilada bake, packed with beans and smothered in a delicious sauce, perfect for a family meal.

Prep
15 min
Cook
25 min
Servings
6
Level
Weeknight
Easy Bean and Cheese Enchilada Bake

Forget rolling individual enchiladas! This Easy Bean and Cheese Enchilada Bake delivers all the satisfying, cheesy goodness you love about enchiladas, but with a fraction of the effort. It's a fantastic meatless meal that’s both budget-friendly and super flavorful, making it an instant family favorite. Get ready for a comforting, bubbly bake!

Ingredients

Yield: 6 servings

Main

  • 1 tbsp olive oil
  • 1 small yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can pinto beans, rinsed and drained
  • 1 (10 oz) can diced tomatoes with green chilies (Ro*Tel), undrained
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • 8-10 (6-inch) corn or flour tortillas
  • 1 (10 oz) can red enchilada sauce
  • 2 cups shredded Monterey Jack or cheddar cheese, divided
  • Optional toppings: sour cream, fresh cilantro, sliced jalapeños

Preparation

  1. Step 1

    Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

  2. Step 2

    Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper and cook until softened, about 5-7 minutes. Stir in minced garlic, chili powder, cumin, and smoked paprika, and cook for another minute until fragrant.

  3. Step 3

    Stir in the rinsed black beans, pinto beans, and undrained diced tomatoes with green chilies. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld. Remove from heat.

  4. Step 4

    Spread about half of the enchilada sauce on the bottom of the prepared baking dish. Tear or cut half of the tortillas into strips or pieces and arrange them over the sauce.

  5. Step 5

    Spoon half of the bean mixture over the tortillas, then sprinkle with 1 cup of shredded cheese. Repeat with another layer of tortilla pieces, the remaining bean mixture, and another ½ cup of cheese.

  6. Step 6

    Top with the remaining enchilada sauce and the last ½ cup of shredded cheese. Cover the baking dish with foil.

  7. Step 7

    Bake for 20 minutes, then remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and lightly browned. Let stand for 5 minutes before serving.

  8. Step 8

    Garnish with optional toppings like sour cream, fresh cilantro, or sliced jalapeños before serving.

Tips

  • For a spicier kick, add a pinch of cayenne pepper to the bean mixture or use hot enchilada sauce.
  • If you prefer, you can warm the tortillas slightly before tearing them to make them more pliable.
  • This bake is great for meal prep; simply assemble ahead of time and bake when ready.

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