Bean and Cheese Enchiladas

Name: Bean and Cheese Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 12 corn tortillas; 2 (15 ounce) cans ranch style beans or 2 (15 ounce) cans chili beans (Ranch Style is a brand. If not available in your area, use any brand of chili beans); 3 -4 cups of shredded cheddar cheese or 3 -4 cups monterey jack and cheddar cheese blend; 1 medium onion, diced (optional); sour cream; jalapeno; guacamole; lettuce; tomatoes

Submitted by Mark H.

"These are really quick and easy-to-make enchiladas. You can use both cans of beans, or cut back to one."

Download

Ready In:: 50mins
Ingredients:: 9
Serves:: 6

ingredients

12 corn tortillas
2 (15 ounce) cans ranch style beans or (15 ounce) cans chili beans (Ranch Style is a brand. If not available in your area, use any brand of chili beans)
3 -4 cups of shredded cheddar cheese or 3 -4 cups monterey jack and cheddar cheese blend
1 medium onion, diced (optional)
Optional toppings
sour cream
jalapeno
guacamole
lettuce
tomatoes

directions

Completely, but lightly cover both sides of one tortilla with shortening (Don't be afraid to use your hands), then place the tortilla on a microwave-safe plate.
Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up.
Repeat Step 2 until all tortillas are stacked, then microwave the entire stack on high for about 4 minutes and allow to cool.
Place shredded cheese in a bowl (if using diced onions, mix them in with the cheese now).
Lightly cover the bottom of a baking dish (mine is 13x9, I think) with some of the juice from the beans (This will prevent the tortillas from becoming stiff and chewy as they cook).
Place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though).
Place into the baking dish, seam side down to prevent the enchilada from unrolling.
Repeat until all tortillas have been stuffed, rolled and placed into the baking dish.
Cover the enchiladas with the beans and any leftover cheese/onion mixture.
Bake at 350 for 20-30 minutes, depending on your oven.
Allow to cool for 5 minutes, top with any, all, or none of the optional toppings, and serve.

Questions & Replies

Got a question? Share it with the community!

Reviews

this was so easy and very good!! i added a can of diced mexican style tomatoes to the topping and a can of ranchero sauce. it was a quick delicious meal that hit the spot!! i did serve it with gauc and sour cream. yummy!! thanks mark!!

polly salama
looks good, is great when you substitute the beans with chicken

Kathleen Williams
The simplicity of preparing this dish and the everyday ingredients it calls for, coupled with a really nice blend of flavors makes for a great meal. My personal preference says this definitely needs the optional toppings Mark has shown or others of your choice!

Junebug
This was delicious and SO easy to make! I used a mix of medium cheddar and monterey jack cheeses, and flour tortillas instead of corn, because that is what I had on hand. My husband was questioning how good this would be with such simple ingredients, but he and my daughters ended up loving it! I have several cans of Ranch Style beans that need to be eaten, so I will for sure be making this several times in the future :) Thank you for sharing this recipe!

Jennifer H.
Before attempting this again, I have read all of the review and I'll will figure out what seasonings, that will work for me, to make it more flavorful or lot better for me to do! Anyway, excellent to do a SCRATCH on recipes. The more I play with my food, the more I love to cooking to make a recipe that will work for me, that is!! Than I can do the happy food dance!! This is real good as is I got to play with more food now. THANK YOU!! 5 Stars

CHEF GRPA