Bean and Cheese Enchiladas

READY IN: 50mins
Recipe by Mark H.

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

Top Review by polly salama

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!!

Ingredients Nutrition


  1. 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.
  2. Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up.
  3. Repeat Step 2 until all tortillas are stacked, then microwave the entire stack on high for about 4 minutes and allow to cool.
  4. Place shredded cheese in a bowl (if using diced onions, mix them in with the cheese now).
  5. 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).
  6. Place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though).
  7. Place into the baking dish, seam side down to prevent the enchilada from unrolling.
  8. Repeat until all tortillas have been stuffed, rolled and placed into the baking dish.
  9. Cover the enchiladas with the beans and any leftover cheese/onion mixture.
  10. Bake at 350 for 20-30 minutes, depending on your oven.
  11. Allow to cool for 5 minutes, top with any, all, or none of the optional toppings, and serve.

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