Easy and Delicious Pinto Bean and Cheese Enchiladas Recipe

Disclosure: This is a sponsored post in partnership with Bush’s® Beans. All views and opinions are my own.

An enchilada is a corn tortilla rolled around a filling and covered with a savoury sauce, cheese and other toppings. Enchiladas are delicious and a staple dish for Mexican food night! You can fill them with all sorts of ingredients, different meats, or keep them simple with beans, cheese and vegetables. This recipe makes Easy and Delicious Pinto Bean and Cheese Enchiladas.

For the beans, I am using Bush’s. They have a delicious red chili sauce with the perfect amount of spice, giving it that perfect kick. You can usually find them in the Baked Bean or Mexican Food Sections.

I love that this recipe has a good amount of protein with the beans and the cheese.

My boys both love this recipe and ask for us to make it all the time. We are all big fans.

Easy and Delicious Pinto Bean and Cheese Enchiladas

Yield: 6

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

And easy to make, and delicious pinto bean and cheese enchilada recipe. A perfect entree for Mexican night!

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Ingredients

• 1 tbsp olive oil
• 1 diced yellow onion
• 1 cup of diced celery
• 1 diced tomato
• 1/2 cup of sliced green onion
• 1/3 cup of taco seasoning
• 4 - 398ml cans of Bush’s® Southwestern Style Pinto Beans
• 2 221mL packages of red enchilada seasoning sauce
• 1 pack of 12 M/L size corn tortillas
• 2 cups of shredded cheese
• Topping:
• Cilantro
• Salsa
• Sour Cream

Instructions

1. Pre-heat oven to 375 degrees F.
2. Heat a large pan over medium heat and add oil when hot.
3. Add onion and celery and saute for 5 minutes.
4. Add the taco seasoning, mix, and cook for 2 minutes.
5. Add tomatoes, pinto beans, 1/2 of enchilada sauce, and half of the green onion. Cook for 2 minutes while stirring. Remove from the heat, and set aside.
6. Pour 1/2 cup of the enchilada sauce into a large glass baking dish.
7. Scoop the bean mixture into the corn tortilla, roll, and place seam-side down into the baking dish. Fill all tortillas.
8. Pour the rest of the enchilada sauce and any remaining bean mix on top of the corn tortillas.
9. Sprinkle with shredded cheese.
10. Bake for 20 minutes, or until the cheese is browned.
11. Remove from the oven, sprinkle cilantro.
12. Add toppings of choice.
13. Serve and enjoy!

If you want to add some extra veggies to this recipe, you can add some spinach to the bean mix. I love the spinach because after it is cooked, you barely see it, and it doesn’t have a strong taste. A great way to get the kids to eat more veggies!

Always start with the onions:

The sauce is so good! Love these beans, they add an extra kick:

Time to assemble it all together:

We also like it with lots and lots of cheese, so we usually add extra cheese, and it turns into a yummy, gooey, cheesy casserole. So, so delicious! 

If you have leftovers of this recipe, you can easily reheat them the next day; I recommend using the oven instead of the microwave. If the enchiladas have been previously chilled in the fridge, simply set the oven to 350 degrees and bake enchiladas for 15 to 20 minutes. If they are frozen, thaw them out first, and bake for 30 to 35 minutes. 

We often end up eating seconds, so we don’t have a lot of leftovers. The recipe is that good!

If you end up making the enchiladas, I would love to hear what you thought. Share in the comments, and don’t forget to Pin the recipe if you want to share it or save it for later!