Name: Refried Bean Enchiladas Recipe
Prep time: 10 min
Cook time: 50 min
Ingredients: Cooking spray; 1 teaspoon olive oil; 1/2 cup yellow onion (chopped); 2 16-ounce cans refried beans; 4 cups Mexican shredded cheese blend (divided); 8 8-inch flour tortillas; 2 10-ounce cans red enchilada sauce

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Refried Bean Enchiladas are a baked tortilla casserole made with creamy refried beans, red enchilada sauce, and melted cheese. Serve with Mexican Chopped Salad or Cilantro Lime Coleslaw.

A white casserole dish filled with baked enchiladas, topped with melted cheese, red sauce, and chopped fresh cilantro.

Table of Contents

Easy Comfort Food Dinner

I like this recipe because it’s a quick, budget-friendly dinner made with pantry staples and simple prep. The kids all went back for seconds, and my husband declared it a keeper, which is all the feedback I need.

A baked dish of enchiladas topped with melted cheese and chopped cilantro, arranged in a white casserole dish with visible red sauce around the edges.

Ingredients for Refried Bean Enchiladas

Here’s what you will need. Exact amounts are listed in the recipe card below.

Refried Beans – Look for vegetarian refried beans, since many traditional versions are made with lard. The label will usually say “vegetarian” right on the front. Either smooth or slightly chunky beans work well here.
Yellow Onion – White onion can be substituted, if needed.
Olive Oil – Used to cook the onion. Vegetable oil works just as well.
Flour Tortillas – Standard 8-inch flour tortillas roll easily and hold up well once baked.
Red Enchilada Sauce – Canned sauce works perfectly, but this is also a great place to use my Homemade Red Enchilada Sauce.
Shredded Cheese – I used a Mexican-style blend. All cheddar cheese is also good on these enchiladas.

How to Make Refried Bean Enchiladas

STEP ONE: Prep.
Preheat the oven to 375°F. Spray a 9×13-inch casserole dish with cooking spray.

STEP TWO: Cook the Filling.
Set a large skillet over medium-high heat and add the olive oil. Once hot, add the chopped onion and cook for about 3 minutes, stirring frequently, until softened. Stir in the refried beans and cook for another 3 minutes, until heated through. Remove from heat and stir in 2 cups of the shredded cheese.

STEP THREE: Assemble the Enchiladas.
Lay a tortilla flat and spoon about ⅛ 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: Add Sauce and Bake.
Pour the enchilada sauce evenly over the tortillas, then top with the remaining 2 cups of shredded cheese. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for another 10 minutes, until the cheese is melted and the sauce is bubbling.

STEP FIVE: Rest and Serve.
Let the enchiladas rest for 10 minutes before serving so they hold together when sliced.

Make it Vegan 🌱

For plant-based enchiladas, use dairy-free cheese, and you’re all set!

Recipe FAQs

Can corn tortillas be used instead of flour tortillas?
Corn tortillas can be used, but they’re more prone to cracking. Lightly warming them first helps make them more pliable before filling and rolling.

Can this be made ahead of time?
Yes. The enchiladas can be assembled up to one day in advance, covered, and refrigerated. Bake just before serving.

A baked casserole dish filled with enchiladas topped with melted cheese, chopped parsley, and red sauce, viewed from above on a white background.

Storage and Reheating

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven until warmed through, or microwave individual portions until hot. Covering the tortillas during reheating helps prevent them from drying out.

More Enchilada Recipes

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A close-up of a baking dish filled with refried bean enchiladas, topped with melted cheese and chopped herbs, with the words “Refried Bean Enchiladas” displayed between two images of the dish.

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Refried Bean Enchiladas Recipe

Refried Bean Enchiladas with seasoned vegetarian refried beans, rolled in flour tortillas, covered with red enchilada sauce, and baked with shredded cheese. A simple oven-baked dinner that works well for weeknight meals.

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Print Pin Rate

Course: Main Course

Cuisine: Mexican, Tex-Mex

Keyword: refried bean enchiladas, vegetarian, vegetarian enchiladas

Prep Time: 10

Cook Time: 50

Resting Time: 10

Servings:

Calories: 725kcal

Author: Holly Gray

Equipment

9×13 casserole dish

Ingredients

Cooking spray
1 teaspoon olive oil
1/2 cup yellow onion chopped
2 16-ounce cans refried beans
4 cups Mexican shredded cheese blend divided
8 8-inch flour tortillas
2 10-ounce cans red enchilada sauce

Instructions

Preheat the oven to 375°F. Spray a 9×13-inch casserole dish with cooking spray.
Set a large skillet over medium-high heat and add the olive oil. Once hot, add the chopped onion and cook for about 3 minutes, stirring frequently, until softened. Stir in the refried beans and cook for another 3 minutes, until heated through. Remove from heat and stir in 2 cups of the shredded cheese.
Lay a tortilla flat and spoon about ⅛ 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.
Pour the enchilada sauce evenly over the tortillas, then top with the remaining 2 cups of shredded cheese. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for another 10 minutes, until the cheese is melted and the sauce is bubbling.
Let the enchiladas rest for 10 minutes, then serve hot.

Nutrition

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