Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Refried Bean and Cheese Enchiladas Recipe
Refried bean and cheese enchiladas represent childhood memories of cooking with mom and sisters, creating easy-to-make, incredibly tempting family tradition meals. This nostalgic recipe connects generations through shared cooking experiences and beloved comfort food preparations. The refried bean filling provides substantial, satisfying vegetarian protein.
I grew up making these bean enchiladas with my mom and sisters. They’re easy to make and incredibly tempting. You can add chicken or cilantro if you like. I suggest pairing them with Mexican rice.
Prep Time:
25 mins
Cook Time:
40 mins
Total Time:
1 hr 5 mins
Servings:
6
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Ingredients
cooking spray
2 (16 ounce) cans refried beans
2 cups shredded Mexican cheese blend, divided
½ cup chopped onion
12 (6 inch) corn tortillas
2 (10 ounce) cans red enchilada sauce
Directions
Gather the ingredients.
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Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch casserole dish with cooking spray.
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Mix refried beans, 1 1/2 cups cheese, and onion in a microwave-safe bowl. Microwave on high until cheese is melted, about 1 minute.
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Stack three tortillas on a microwave-safe plate; microwave on high until warm, about 30 seconds. Repeat to warm remaining tortillas.
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Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of one tortilla in sauce.
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Spoon bean filling down the middle, then wrap tortilla around filling.
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Place into the prepared baking dish. Repeat to dip, fill, and roll remining tortillas.
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Pour remaining enchilada sauce over filled tortillas and sprinkle with remaining cheese. Cover the dish with aluminum foil.
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Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.
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Recipe Tips
You can use flour tortillas instead of corn, and green enchilada sauce instead of red.
For a vegetarian version, use refried beans that do not contain lard.
Nutrition Facts (per serving)
| 479 | Calories |
| 20g | Fat |
| 55g | Carbs |
| 23g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 479 | |
| % Daily Value * | |
| Total Fat 20g | 25% |
| Saturated Fat 11g | 57% |
| Cholesterol 55mg | 18% |
| Sodium 1056mg | 46% |
| Total Carbohydrate 55g | 20% |
| Dietary Fiber 12g | 44% |
| Total Sugars 2g | |
| Protein 23g | 45% |
| Vitamin C 17mg | 18% |
| Calcium 407mg | 31% |
| Iron 4mg | 23% |
| Potassium 811mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
