Pinto Bean Enchiladas are easy bean and cheese enchiladas made with green chiles, salsa verde, and sour cream, then baked until hot and bubbly. This family-style dinner comes together quickly, can be prepped in advance, and pairs well with Spanish Rice or Mexican Chopped Salad.
Easy Enchilada Dinner Recipe
I like this recipe because enchiladas are one of those comfort foods that always come through on a busy day. When I made this dinner, I knew the evening would be hectic with lots of running around to various acitivities, so I prepped everything earlier—made the filling, whisked the sauce, and had the tortillas ready. When we got home, it was just roll, pour, bake, done.
This recipe is flexible, too—you can easily double it for a crowd, scale it down for a smaller group, or adjust the heat level to suit your preference.
Ingredients for Pinto Bean Enchiladas
- Pinto Beans – Canned pinto beans are used here for convenience. If you prefer to start with dried beans, cook about 1½ cups dry beans until tender, then proceed with the recipe.
- Chopped Green Chiles – Mild and slightly smoky. For spicier enchiladas, opt for hot or fire-roasted chiles.
- Taco Seasoning – One tablespoon seasons the beans just enough without taking over.
- Monterey Jack Cheese – Half goes in the filling, half on top.
- Flour Tortillas – 8-inch size fits nicely in a standard 9×13-inch pan.
- Salsa Verde – This tangy green sauce made from tomatillos, green chiles, and herbs adds brightness and a mild kick.
- Sour Cream – Whisked with the salsa for a creamy sauce that bakes up smooth.
- Pico de Gallo (Optional) – Adds a fresh, colorful finish right before serving. Fresh cilantro or chopped green onions also look nice.
How to Make Pinto Bean Enchiladas
STEP ONE: Prep. Preheat the oven to 375°F. Spray a 9×13-inch glass casserole dish with nonstick spray.
STEP TWO: Mix the Filling. In a large bowl, combine the pinto beans, chopped green chiles, taco seasoning, and 2 cups of shredded cheese.
STEP THREE: Roll the Enchiladas. Place a tortilla on a flat surface. Add 1/8 of the bean mixture down the center. Roll tightly and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
STEP FOUR: Make the Sauce. In a medium bowl, whisk together the salsa verde and sour cream until smooth. Pour the mixture evenly over the enchiladas. (This will feel like a lot of sauce, but go with it – the sauce thickens and reduces slightly as it bakes.)
STEP FIVE: Add Cheese and Bake. Top with the remaining 2 cups of shredded cheese. Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for another 10 minutes, until the cheese is melted and bubbling.
STEP SIX: Rest and Serve
Let the enchiladas rest for 10 minutes. (This helps the sauce thicken slightly and makes the enchiladas easier to serve.) Top with pico de gallo, if using, and serve hot.
Make It Vegan 🌱
For plant-based enchiladas, use dairy-free cheese and vegan sour cream. Everything else in the recipe is naturally vegan, so no other changes are needed.
Make Ahead
- To prep in advance, assemble the enchiladas and mix the sauce, but store them separately. Cover both and refrigerate for up to 24 hours. When you’re ready to bake, pour the sauce over the enchiladas, then let the dish sit at room temperature for 20–30 minutes. If baking straight from the refrigerator, add 5–10 extra minutes to the bake time.
Recipe FAQs
- Can I use a different type of bean? Yes, black beans or white beans like cannellini work well here. The texture will be slightly different (firmer with black beans and softer with white), but the flavor will still hold up with the green chiles and taco seasoning.
- Can I freeze the enchiladas? Yes. For best results, assemble but don’t bake, then wrap tightly and freeze. Thaw in the refrigerator overnight and bake as directed, adding 10–15 minutes to the cook time.
- How spicy are these enchiladas? They’re mild to medium, depending on your green chiles and salsa verde. If you’re serving a heat-sensitive crowd, look for mild varieties of both.
Storage
- Store leftover enchiladas in an airtight container in the refrigerator. Reheat in the oven at 350°F until warmed through or in the microwave.
More Tex-Mex Recipes You’ll Love!
- Tamale Casserole
- Pinto Bean Casserole
- Rice and Bean Tostadas
- Green Chile Spinach Enchiladas
- Ranchero Rice and Beans
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Pinto Bean Enchiladas Recipe
Ingredients
- 3 15-ounce cans pinto beans, drained and rinsed
- 12 ounces chopped green chiles drained
- 1 tablespoon taco seasoning
- 4 cups Monterey Jack cheese shredded and divided
- 8 8-inch flour tortillas
- 16 ounces salsa verde
- 16 ounces sour cream
- Pico de gallo optional for serving
Instructions
- Preheat the oven to 375°F. Spray a 9×13-inch glass casserole dish with nonstick spray.
- In a large bowl, combine the pinto beans, chopped green chiles, taco seasoning, and 2 cups of shredded cheese.
- Place a tortilla on a flat surface. Add 1/8 of the bean mixture down the center. Roll tightly and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- In a medium bowl, whisk together the salsa verde and sour cream until smooth. Pour the mixture evenly over the enchiladas. (This will feel like a lot of sauce, but go with it – the sauce thickens and reduces slightly as it bakes.)
- Top with the remaining 2 cups of shredded cheese. Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for another 10 minutes, until the cheese is melted and bubbling.
- Let the enchiladas rest for 10 minutes. (This helps the sauce thicken slightly and makes the enchiladas easier to serve.) Top with pico de gallo, if using, and serve hot.
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