Two Bean Easy Enchiladas

Easy Enchiladas! Featuring two kinds of canned beans, these enchiladas are perfect for busy weeknights.

We love enchiladas in my house. They are an easy way to pack in vegetables and beans and who doesn’t love a tortilla smothered in homemade enchilada sauce and covered with cheese!?

And, once you see how easy it is to assemble these, our guess is that they will be a staple in your house as well.

All you need is a can of refried beans, black beans, pico de gallo, cheese of choice, tortillas and enchilada sauce! You can buy premade sauce, or make your own. We love this enchilada sauce recipe that takes only 10 minutes to make.

Ingredients and Variations

I prefer corn tortillas as I like their taste in enchiladas and find that they don’t get as soggy as flour tortillas. However, you can use flour!

You can also switch up the beans. I use black beans because my kids love black beans and we always have them, but pinto beans or other beans will work. Or, if you are still getting your kids to like beans, you can omit the beans and just use refried beans.

I am using a prepared pico de gallo to cut down on prep time. Pre-cut onions and tomatoes in the pico de gallo make for an easier meal, but you can also make your own.

These are vegetarian or vegan depending on what cheese you want to use.

More Enchilada Recipes

• Quinoa Enchilada Casserole
• Zucchini Enchiladas
• Sweet Potato and Black Bean Enchiladas
• Spinach and Lentil Enchiladas
• Vegan Enchilada Casserole

If you make these easy enchiladas, make sure to come back to leave a comment and a rating!

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Two Bean Easy Enchilada Recipe

Easy Enchiladas! Featuring two kinds of canned beans, these enchiladas are perfect for busy weeknights.

Print Recipe

Prep Time:15 minutes minutes

Cook Time:35 minutes minutes

Servings:12 enchiladas

Ingredients

• 1 batch Homemade Enchilada Sauce or 3 cups purchased sauce
• 1 14 ounce container Pico de Gallo
• 1 can refried beans
• 1 can black beans, drained
• 1 tablespoon taco seasoning
• 1 1/2 cups shredded cheese of choice we like a cheddar or mexican blend, regular or dairy-free
• 12 corn tortillas

Instructions

• Make the homemade enchilada sauce and set aside. Alternatively, warm a jar of purchased enchilada sauce.
• Preheat oven to 350 degrees F.
• In a large skillet, warm the pico de gallo over medium heat until vegetables have softened, stirring often, about 5 minutes.
• Stir in the refried beans, black beans and taco seasoning and let simmer for 8-10 minutes, stirring often, until thickened and hot. Remove from heat and stir in 1/2 cup of cheese.
• In a dry skillet, the microwave, or over a gas flame, warm the tortillas for 30-60 seconds per side until softened and pliable; this will make them easy to roll.
• Time to assemble! Layer a generous cup of the enchilada sauce over the bottom of a 9×13 inch casserole dish, or enough to cover in a thin layer.
• Grab a warm tortilla and add the filling, about 2-3 tablespoons, or enough to roll together. The tortilla should be generously stuffed, but not so much that the filling is falling out or that the tortilla is breaking. Place seam side down in the prepared casserole dish and repeat with the rest of the tortillas and filling.
• Cover with remaining enchilada sauce and cheese. Place in the preheated oven and cook for 20-25 minutes, turning halfway through, until hot and bubbly.