Cheese and Bean Enchiladas {A Meatless Monday Recipe

Cheese and Bean Enchiladas {A Meatless Monday Recipe

As an Amazon Associate I earn from qualifying purchases

David and I crave Mexican food. We love it! So when David wanted cheese and bean enchiladas last week for Meatless Monday, I did not argue with that idea. I even decided to make them and do a few plain cheese enchiladas as well.

Cheese and bean enchiladas are like comfort food and to me, they are almost better than beef or chicken. There’s just something so yummy about the creamy refried beans. These homemade cheese and bean enchiladas are smothered in a robust enchilada sauce made from scratch.

ingredients to make recipe

How To Make Cheese and Bean Enchiladas

STEP #1 Make the Enchilada Sauce:

Start by preparing the sauce. Heat oil in a medium saucepan, over medium-high heat. Add flour to the hot oil, smoothing and stirring with a wooden spoon. Cook for 1 minute.

stirring flour into pot with oil

Add the chili powder and cook for an additional 30 seconds before adding the vegetable broth, tomato paste, oregano, and cumin. Stir to combine.

pouring broth into saucepan

Bring to a slow boil, then reduce the heat and simmer for at least 15 minutes. The sauce will smooth out and thicken up a bit. After 15 minutes, add the lime juice and adjust the seasonings as needed.

stirring enchilada sauce
pouring enchilada sauce into pan

STEP #2 Prepare the Cheese and Bean Enchiladas for the Oven:

Preheat oven to 375 degrees F.

Pour half of the enchilada sauce into a 9 x 12 baking pan or dish, and set aside.

Warm tortillas, per package instructions or warm over an open gas flame.

toasting tortilla over gas flame

Find a plate large enough for the tortilla to lay flat; ladle some of the remaining enchilada sauce to cover the bottom of the plate.

Place the prepared tortilla on the plate and press it down into the enchilada sauce.

dipping tortilla into enchilada sauce

Flip and coat the other side; both sides should be coated with enchilada sauce. Place the coated tortilla onto another clean plate or work surface.

Add about 2 to 3 tablespoons of refried beans to the tortilla and smear with the back of a spoon to coat the tortilla evenly. Leave a 1-inch border around the outer edge of the tortilla, so that the cheese and beans don’t ooze out when rolling the tortilla.

smearing beans onto saucy tortilla

Add about 2 to 3 tablespoons of cheese to cover the tortilla, leaving the 1-inch border around the edges.

sprinkling cheese over sauce and tortilla

Roll up the tortilla and place the enchilada into the enchilada sauce inside the baking dish or pan. Repeat until you have made all 6 enchiladas.

rolling up the enchilada

Pour the remaining enchilada sauce over the enchiladas and smooth over the sauce with a spoon making sure to coat each enchilada completely.

pouring enchilada sauce over enchiladas

Top with remaining cheese. Place the enchiladas in the oven and bake for 20 to 30 minutes, or until the cheese is melted and everything is warmed through.

To serve, top with sprinkle more of cheese and fresh cilantro if desired.

sprinkling cheese on top of enchiladas
homemade cheese and bean enchiladas

So what are you waiting for? Go ahead, try a Mexican Style Meatless Monday and make these homemade bean and cheese enchiladas. They will become your favorite Meatless Monday South of the Border recipe!

homemade cheese and bean enchiladas
Print Pin Rate this Recipe
5 from 2 votes

Cheese and Bean Enchiladas

These homemade cheese and bean enchiladas are filled with beans and cheese then smothered in a robust enchilada sauce made from scratch.
Course Main Course
Cuisine Meatless Monday, Mexican, Vegetarian
Keyword bean, cheese, Enchiladas
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Calories 276kcal

Ingredients

  • 6 flour tortillas
  • Enchilada Sauce (recipe to follow)
  • 1 refried beans canned or homemade
  • 1 cup cheese shredded – any Mexican blend and/or Queso Fresco

The Enchilada Sauce

  • 3 tablespoons vegetable oil
  • 1 tablespoon all-purpose flour
  • ¼ cup chili powder
  • 2 cups vegetable broth
  • 10 ounces tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon sea salt
  • 1 tablespoon lime juice (about half one lime)

Suggested / Optional Toppings

  • sour cream
  • pickled jalapenos
  • black olives
  • fresh cilantro chopped
  • scallions chopped
  • extra cheese

Instructions

STEP #1 MAKE THE ENCHILADA SAUCE

  • Heat oil in a medium saucepan, over medium-high heat. Add flour to the hot oil, smoothing and stirring with a wooden spoon. Cook for 1 minute.
    Add the chili powder and cook for an additional 30 seconds.
    Add vegetable broth, tomato paste, oregano, and cumin. Stir to combine.
    Bring to a slow boil, then reduce the heat and simmer for at least 15 minutes. The sauce will smooth out and thicken up a bit. After 15 minutes, add the lime juice and adjust the seasonings as needed.

STEP #2 PREPARE THE CHEESE AND BEAN ENCHILADAS FOR THE OVEN

  • After the sauce is ready and the pico de gallo is prepared and in the fridge, preheat oven to 375 degrees F.
  • Ladle 1 cup of the enchilada sauce into a deep 9×12 baking pan or dish, and set aside.
  • Find a plate large enough for the tortilla to lay flat; ladle ½ cup of enchilada sauce to cover the bottom of the plate.
  • Warm the tortillas, per package instructions or warm over an open gas flame.
  • Place the prepared tortilla on the plate and press it down into the enchilada sauce. Flip and coat the other side; both sides should be coated with enchilada sauce. Place the coated tortilla onto another clean plate or work surface.
  • Add about 2 to 3 tablespoons of refried beans to the tortilla and spread it out using the back of a spoon to coat the tortilla evenly. Leave a 1-inch border around the outer edge of the tortilla, so that the cheese and beans don’t ooze out when rolling the tortilla.
  • Add about 2 to 3 tablespoons of the cheese to cover the tortilla, leaving the 1-inch border around the edges.
  • Roll up the tortilla and place the enchilada into the enchilada sauce inside the baking dish or pan. Repeat until you have made all 6 enchiladas. 
  • Pour the remaining enchilada sauce over the enchiladas and smooth over the sauce with a spoon making sure to coat each enchilada completely. Top with the remaining cheese.
  • Place the enchiladas in the oven and bake for 20 to 30 minutes, or until the cheese is melted and everything is warmed through.
  • Serve warm with the toppings you desire.

Notes

Calories are figured without optional pico de gallo. For more nutrition information, please visit our Policies & Disclaimers page.

Nutrition

Calories: 276kcal | Carbohydrates: 27g | Protein: 9g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 19mg | Sodium: 1204mg | Potassium: 549mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1075IU | Vitamin C: 11.1mg | Calcium: 193mg | Iron: 2.9mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
The Mountain Kitchen
Follow me


4 thoughts on “Cheese and Bean Enchiladas {A Meatless Monday Recipe”

Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.


Want FREE Recipes?

Join our mailing list to receive the latest recipes!

Subscription Options

You have Successfully Subscribed!