Cheese and Bean Enchiladas {A Meatless Monday Recipe (2024)

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 cheeseand bean enchiladas are smothered in a robust enchilada sauce made from scratch.

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.

Add the chili powder and cook for an additional 30 seconds before adding the 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:

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.

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 onthe plate andpress 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 2to3 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.

Add about 2 to 3 tablespoons of 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 remainingcheese. Place the enchiladas in the oven and bake for 20 to30 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.

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!