Refried bean and cheese enchiladas, topped with a flavorful Tex-Mex-style red sauce, are the ultimate vegetarian comfort food. Here’s how to create them!
INGREDIENTS
- 3 ½ cups refried beans (see Note 1)
- 8 oz (227g) extra-sharp cheddar, shredded
- 8 oz (227g) pepper jack, shredded
- 1 recipe Tex-Mex enchilada sauce
- 1 cup (75g) sliced scallions
- 10 (8-inch) flour tortillas
- ¼ cup chopped fresh cilantro
INSTRUCTIONS
- Preheat oven to 375°F (190°C), positioning the rack in the center.
- Prepare the filling: In a large bowl, mix the refried beans, half the cheddar, half the pepper jack, and the scallions until combined.
- Assemble the enchiladas: Spread 1 cup of enchilada sauce evenly over the bottom of a baking pan.
- Fill the tortillas: Divide the bean mixture evenly among the tortillas, spreading it in a strip down the center of each. Roll each tortilla tightly and place it seam-side down in the pan. Arrange snugly, with 8 horizontal and 2 lengthwise.
- Top with sauce and cheese: Spread the remaining enchilada sauce over the tortillas. Sprinkle with the rest of the cheddar and pepper jack.
- Bake uncovered for about 20 minutes, or until the cheese is melted, and the sauce is bubbling.
- Garnish and serve: Sprinkle with fresh cilantro and serve warm.
NOTES
- The 3 ½ cups of refried beans equal two 15.4-ounce (437g) cans or one batch of homemade refried beans.
- For the best results, use high-quality flour tortillas. Supermarket tortillas work fine but can be doughy when coated with sauce. Warming the tortillas in a dry skillet can improve flavor and pliability.
- This dish can be prepped ahead:
- Store in the fridge (up to a week) by covering tightly with foil.
- Freeze (up to a year) with plastic wrap and foil. Defrost before baking or bake directly from frozen, adding 20 minutes to the cook time. For frozen enchiladas, cover with foil for the first 20 minutes (remove plastic wrap first).
Tips for Gifting: Enchiladas are a thoughtful gift for new parents or anyone in need of comfort food. Use disposable foil pans and let the recipient know they can bake immediately or freeze for later.
Variations:
- Substitute corn tortillas for a gluten-free option. Warm them in a dry skillet before assembling to improve flavor and prevent tearing.
- Add diced and browned Spanish-style chorizo to the filling for extra flavor.
- Replace half the beans with 1 pound of cooked, shredded chicken for a heartier dish.
