Description
These Bean and Cheese Enchiladas are a delicious and easy weeknight meal featuring a flavorful homemade enchilada sauce, refried beans, and melted Pepper Jack cheese wrapped in toasted corn tortillas. Finished with fresh avocado slices and cilantro, this dish offers a perfect balance of creamy, spicy, and savory flavors.
Ingredients
Sauce
- 2 Tbsp vegetable or canola oil
- 2 Tbsp chili powder
- 2 Tbsp flour
- 2 cups water
- 3 oz. tomato paste
- ½ tsp cumin
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- ¾ tsp salt
Enchiladas
- 16 small corn tortillas
- 4 cups refried beans
- 8 oz. Pepper Jack cheese, shredded (2 cups)
- ½ large avocado, sliced thin
- ¼ bunch cilantro or green onions, roughly chopped
Instructions
- Make the sauce: In a small sauce pot over medium heat, combine the chili powder, flour, and oil. Stir constantly for 1-2 minutes to toast the flour and spices. Whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper. Bring the mixture to a simmer until it thickens enough to coat a spoon. Taste and season with salt, adjusting between ½ to ¾ teaspoon as needed. Set aside.
- Toast the tortillas: Heat a dry skillet over medium flame. Toast each tortilla until lightly browned and slightly firm but still pliable, about 10-15 seconds per side. Stack on a plate as you go.
- Prepare the casserole dish and preheat oven: Spray a casserole dish with non-stick spray. Spread a thin layer (½ to 1 cup) of enchilada sauce on the bottom. Preheat the oven to 350°F (175°C).
- Assemble the enchiladas: Place about ¼ cup of refried beans on each tortilla along with a small pinch of shredded cheese. Roll the tortilla tightly around the filling and place seam side down in the casserole dish. Repeat with all tortillas.
- Add sauce and cheese: Pour another ½ to 1 cup of enchilada sauce over the rolled enchiladas, leaving some edges exposed for crisping. Sprinkle the remaining shredded cheese evenly on top.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the sauce is bubbling and thickened and the center is heated through.
- Garnish and serve: Remove from oven and top the enchiladas with thin slices of avocado and chopped cilantro or green onions. Serve immediately.
Notes
- To make this recipe gluten-free, be sure to use gluten-free flour or cornstarch for the sauce thickener.
- For extra heat, increase the cayenne pepper or add diced jalapeños to the filling.
- You can substitute black beans or pinto beans for the refried beans if desired.
- Leftovers keep well refrigerated for up to 3 days and reheat well in the oven or microwave.
- For a vegetarian meal, ensure beans and cheese are your preferred type, and check for any animal-derived additives.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
