Cooking Cheesy Enchiladas: How Long Does It Take?

Bean and cheese enchiladas are a delicious, easy-to-make meal that can be ready in as little as 30 minutes. The cooking time depends on the method and ingredients used, with some recipes requiring baking for up to 45 minutes. The basic ingredients are tortillas, refried beans, cheese, and enchilada sauce, but you can add vegetables, meat, or spices for extra flavour.

How to prepare the ingredients

Preparing the ingredients for bean and cheese enchiladas is simple and straightforward. Here's a step-by-step guide to help you get started:

Gather Your Ingredients:

Firstly, gather all the necessary ingredients for your enchiladas. The specific ingredients may vary depending on your recipe, but typically, you'll need items like beans (refried, black, or pinto beans), cheese (Monterey Jack, Cheddar, or Mexican blend), tortillas (corn or flour), enchilada sauce (red or green), vegetables (onions, peppers, garlic), and various seasonings.

Prepare the Vegetables:

Finely chop or dice the vegetables as per your recipe's instructions. This may include onions, bell peppers, garlic cloves, or jalapeños. You may also need to seed and remove ribs from peppers to prepare them for cooking.

Sauté the Vegetables:

Heat some olive oil or vegetable oil in a skillet or saucepan over medium to medium-high heat. Add the chopped vegetables and season them with salt and pepper. Cook, stirring occasionally, until the vegetables are softened and slightly charred. This step adds flavour and texture to your enchilada filling.

Prepare the Beans:

If you're using canned beans, be sure to rinse and drain them before use. If you want to enhance the flavour of canned beans, you can simmer them with a splash of olive oil, a bay leaf, onion, garlic, and crushed red pepper flakes for 15-20 minutes. For refried beans, you can mix them with cheese and onions in a bowl and microwave until the cheese is melted.

Make the Enchilada Sauce:

To make a simple enchilada sauce, combine chili powder, flour, and oil in a small saucepan. Heat and stir the mixture for a few minutes to create a roux. Then, whisk in water, tomato paste, cumin, garlic powder, and cayenne pepper. Bring the mixture to a simmer until it thickens enough to coat a spoon. Season with salt to taste.

Toast the Tortillas:

Toasting the tortillas gives them a nice nutty flavour and makes them stronger, reducing the chances of cracking when rolled. Heat a dry skillet over medium heat and toast the tortillas until they are lightly browned on both sides. Stack the toasted tortillas on a clean plate as you go.

Assemble the Enchiladas:

Spread a thin layer of enchilada sauce across the bottom of your baking dish. On a work surface, place a tortilla and spread a few tablespoons of beans, a light sprinkling of cheese, and any other desired fillings (such as vegetables or meat) in the centre. Roll the tortilla into a coil and place it in the prepared baking dish, seam-side down. Repeat this process until your dish is full.

How to assemble the enchiladas

Preparing the tortillas

Before assembling the enchiladas, it is important to prepare the tortillas. Some recipes suggest toasting or frying the tortillas in a dry skillet or vegetable oil before filling and rolling them. This gives them a nice nutty flavour and makes them stronger, preventing them from cracking open in the oven.

Filling the tortillas

Take a tortilla and spread a few tablespoons of refried beans across the centre. Top with a light sprinkling of cheese. You can also add other ingredients such as chopped onions, garlic, green chillies, or cilantro. Fold the tortilla in half and then roll it into a coil. Place the enchilada in a baking dish, seam-side down. Repeat this process until you have filled the dish.

Adding the sauce

Pour enchilada sauce over the filled tortillas in the baking dish. You can also dip each tortilla in the sauce before filling and rolling them.

Final touches

Top the enchiladas with chopped scallions, cilantro, or other fresh herbs. You can also add more cheese on top.

Baking

Bake the enchiladas in the oven for 15-30 minutes, or until the cheese has melted and started to blister.

Serving

Bean and cheese enchiladas can be served with toppings such as sour cream, guacamole, avocado, or jalapeños.

How to make enchilada sauce

Ingredients

• 2-3 tablespoons of oil (vegetable, avocado, or olive oil)
• 2-3 tablespoons of flour (whole wheat flour, all-purpose flour, or gluten-free flour)
• 1-2 tablespoons of ground chili powder (use less if you're sensitive to spice)
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of garlic powder
• 1/4 teaspoon of dried oregano
• 1/4 teaspoon of salt, to taste
• A pinch of cinnamon (optional)
• 2 tablespoons of tomato paste
• 2 cups of vegetable broth or stock
• 1 teaspoon of apple cider vinegar or distilled white vinegar
• Freshly ground black pepper, to taste

Method

• Measure out the dry ingredients (flour, chili powder, cumin, garlic powder, oregano, salt, and optional cinnamon) and place them in a small bowl near the stove. Place the tomato paste and broth near the stove as well.
• Warm the oil in a medium-sized pot over medium heat until it's hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient!
• Pour in the flour and spice mixture. Whisk constantly while cooking until fragrant and slightly deepened in color, about 1 minute.
• Whisk the tomato paste into the mixture, then slowly pour in the broth while continuing to whisk to remove any lumps.
• Raise the heat to medium-high and bring the mixture to a simmer. Then, reduce the heat to maintain a gentle simmer.
• Cook the sauce, whisking often, for about 5 to 7 minutes, until it has thickened slightly. The sauce will thicken further as it cools.
• Remove from the heat, then whisk in the vinegar and season to taste with freshly ground black pepper. Add more salt if needed.
• Your enchilada sauce is now ready to use! It will keep well in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Tips:

• For a gluten-free option, use a gluten-free all-purpose flour blend or thicken the sauce with a cornstarch slurry (equal parts cornstarch and cold water whisked together).
• If you prefer a tomato-free sauce, you can omit the tomato paste. You may want to increase the spices to adjust the flavor.
• Feel free to change up the spices to suit your preferences, but the chili powder, cumin, and garlic powder are essential.

How to cook the enchiladas

How to Cook Bean and Cheese Enchiladas

Ingredients

You will need:

• Vegetable oil (or avocado oil or grapeseed oil)
• Flour tortillas (or corn tortillas)
• Red enchilada sauce
• Monterey Jack cheese (or Pepper Jack cheese)
• Can of refried beans (or black beans)
• Canned green chillies
• Sour cream
• Milk or water
• Chipotles in adobo
• Fresh cilantro
• Guacamole

Method

• Preheat your oven to 350-425°F.
• Heat some vegetable oil in a medium skillet over a medium-high heat. Fry each tortilla for around 10 seconds on each side until they start to brown and crisp. Transfer to a paper towel-lined plate to drain.
• Dip each tortilla in enchilada sauce to coat both sides, then place on a baking sheet.
• Spread enchilada sauce in the bottom of a baking dish.
• Working with one tortilla at a time, spoon in the refried beans, shredded cheese, and a teaspoon of green chillies.
• Roll up the tortilla and place in the baking dish, seam-side down. Repeat with the remaining tortillas.
• Top with the remaining enchilada sauce and cheese.
• Bake for 10-40 minutes, until the sauce is bubbling and the cheese is melted and/or beginning to brown.
• While the enchiladas are baking, make a crema by combining the sour cream, milk or water, and chipotles in adobo.
• Serve the enchiladas with the crema, fresh cilantro, and a dollop of guacamole.

Tips

• If using corn tortillas, frying them in vegetable oil before assembling will make them more pliable and easier to roll.
• You can use refried pinto or black beans.
• Monterey Jack cheese melts beautifully, but Cheddar, Colby Jack, or Pepper Jack would also work well.

What to serve with the enchiladas

When it comes to serving your bean and cheese enchiladas, there are several options to choose from. Here are some ideas to complement and enhance your meal:

Mexican Rice

A traditional side dish to serve with enchiladas is Mexican rice. This dish is often made with white rice, tomatoes, garlic, onions, and various spices, creating a flavorful and colourful accompaniment to your enchiladas.

Chips and Salsa

For a casual and fun addition to your meal, serve some tortilla chips with a fresh salsa. This can add a crunchy texture and a spicy kick to your meal. You can make your own salsa with fresh tomatoes, onions, chillies, and coriander, or buy a store-bought variety.

Green Salad

A simple green salad can help to balance out the richness of the enchiladas. Try a mix of leafy greens such as rocket, spinach, or mixed salad leaves, and add a tangy vinaigrette dressing. You could also include some fresh herbs such as coriander or parsley for extra flavour.

Guacamole

Avocado is a popular ingredient to pair with Mexican food, and making your own guacamole can be a delicious addition to your meal. Simply mash some ripe avocados and mix with chopped onion, tomato, chilli, and lime juice to taste.

Sour Cream

Sour cream is a common topping for enchiladas and can help to balance out the spice and richness of the dish. You could also offer other toppings such as chopped spring onions or fresh coriander.

Frequently asked questions