Patrick Oconnell
Gaby Dalkin, a culinary school-trained chef, New York Times bestselling cookbook author, entrepreneur, and mom, shares her recipe for Bean and Cheese Enchiladas on her website, What's Gaby Cooking. The recipe is a quick and easy weeknight meal, serving up to six people and taking just 30 minutes to make. The enchiladas are filled with refried beans, coated in enchilada sauce, and topped with cheese. The recipe also includes optional toppings such as guacamole, avocado, and cilantro.
| Characteristics | Values |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Total Time | 30 minutes |
| Course | Main Course |
| Cuisine | Mexican, Tex Mex, Southwestern |
| Servings | 6 people |
| Ingredients | Vegetable oil, flour tortillas, red enchilada sauce, Monterey Jack cheese, refried beans, green chiles, sour cream, water, chipotles in adobo, cilantro, avocado/guacamole |
| Oven Temperature | 375 degrees F |
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What You'll Learn
Recipe ingredients
Gaby Dalkin's bean and cheese enchiladas are the perfect weeknight meal for the whole family. They are easy to make and can be ready in 30 minutes or less. The recipe serves six people.
For this recipe, you will need the following ingredients:
- Vegetable oil for frying (you can also use avocado oil or grapeseed oil)
- 8 6-inch flour tortillas (or corn tortillas)
- 2 cups of red enchilada sauce (Gaby recommends Salsa Cremosa from Herdez)
- 3 cups of shredded Monterey Jack cheese (buy the block and shred it yourself)
- 1 15-ounce can of refried beans (Gaby recommends the Fat-Free Refried Beans from Trader Joe's)
- 1 4-ounce can of green chiles
- Sour cream, mixed with water and chipotles in adobo
- Fresh cilantro
- Cubed avocado or guacamole
Optional Ingredients
The following ingredients are optional but can be used to add extra flavour or as toppings:
- Green onions
- Scallions
- Lime wedges
- Pickled onions
- Chives
- Pico de gallo
- Chili lime creamed corn
Substitutions
Gaby also notes that you can substitute some ingredients:
- You can use pepper jack cheese, Cheddar, Colby jack, or any similar cheese instead of Monterey Jack.
- To make the recipe vegan, omit the cheese and top with avocado for extra creaminess.
- You can use corn tortillas instead of flour tortillas. If you do this, warm the tortillas in vegetable oil for 5 seconds on each side before assembling to make them more pliable.
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Preparation method
Preheat your oven to 375 degrees F. Heat 1/2 cup of vegetable oil in a medium skillet over medium-high heat. Working with one tortilla at a time, fry each tortilla for about 10 seconds on each side, turning once, until they start to brown and crisp. Transfer the fried tortilla to a paper towel-lined plate to drain the excess oil. Repeat the process with the remaining tortillas.
Next, dip both sides of each tortilla in the enchilada sauce to coat them evenly. Transfer the coated tortillas to a baking sheet. For the filling, mix refried beans with canned green chiles. You can also add cubed avocado or guacamole to the mixture. Spread the filling over the tortillas and top with shredded Monterey Jack cheese.
Roll up the tortillas and place them in a 9x13 baking dish. Spread the remaining enchilada sauce over the tortillas and sprinkle with the remaining cheese. Bake uncovered for 20-25 minutes, or until the cheese is golden and melted. Remove from the oven and serve immediately, garnished with fresh cilantro.
You can also prepare these enchiladas ahead of time and freeze them. Store them in an airtight container for up to 3 months. When ready to eat, reheat them in the oven without thawing.
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Cooking instructions
Preheat your oven to 375 degrees F. Heat 1/2 cup of vegetable oil (or avocado or grapeseed oil) in a medium skillet over medium-high heat. Working with one tortilla at a time, fry each tortilla, turning once, until it starts to brown and crisp, which should take about 10 seconds per side. Transfer the tortilla to a paper towel-lined plate to drain. Repeat this process with the remaining tortillas.
In a separate bowl, mix 1/2 cup of sour cream with 1 tablespoon of water and 1 teaspoon of chipotles in adobo.
Dip both sides of each tortilla in the enchilada sauce to coat, then transfer to a baking sheet. For the enchilada sauce, you can use any brand, but Gaby recommends Salsa Cremosa from Herdez.
Fill the tortillas with refried beans—Gaby recommends the Fat-Free Refried Beans from Trader Joe's—and shredded cheese. For the cheese, Gaby uses 3 cups of shredded Monterey Jack cheese, but notes that you can buy a block and shred it yourself. You can also add canned green chiles to the filling for extra flavor.
Roll up the tortillas and place them in a 9x13 baking dish. Spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.
Bake uncovered for 20-25 minutes, until the cheese is golden and melted.
Remove from the oven and serve immediately. You can garnish with fresh cilantro and serve with cubed avocado or guacamole on the side.
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Serving suggestions
Gaby Dalkin's bean and cheese enchiladas are a perfect weeknight meal for the whole family. This recipe serves six people and takes 30 minutes to cook. The enchiladas can be served with a bowl of guacamole on the side. You can also add a chipotle crema on top to liven them up.
For a zesty finish, serve the enchiladas with lime wedges. You can also add toppings such as pico de gallo, fresh cilantro, sour cream, chives, and more cheese. If you want to make the enchiladas extra special, add a spoonful of guacamole on top with some Chili Lime Creamed Corn on the side.
If you are serving the enchiladas for a party, you can make Tex-Mex Enchilada Queso. This dip includes rotisserie chicken, cream cheese, sour cream, spices, enchilada sauce, beans, corn, and cheese. It can be made vegetarian by omitting the chicken or replacing it with an extra spoonful of beans or fajita veggies.
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Storage and reheating
You can assemble Gaby's bean and cheese enchiladas up to 24 hours in advance, cover them, and refrigerate. If you're baking straight from the fridge, add a few extra minutes to the baking time.
You can also assemble the enchiladas without baking, wrap them tightly, and freeze them for up to 3 months. Bake them from frozen at 375°F for about 45 minutes.
Leftovers can be stored in an airtight container in the refrigerator for 2-4 days. To reheat, you can use the oven, stovetop, or microwave. If you're reheating from frozen, there's no need to thaw the enchiladas first.
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Frequently asked questions
The ingredients are vegetable oil, flour tortillas, red enchilada sauce, Monterey Jack cheese, refried beans, green chiles, sour cream, chipotles in adobo, cilantro, avocado, and guacamole.
It takes 30 minutes or less to make this recipe.
Gaby uses shredded Monterey Jack cheese in her bean and cheese enchiladas.
Gaby recommends the Salsa Cremosa from Herdez, but notes that any brand of red enchilada sauce will work.
Gaby has recipes for Poblano Chicken Enchiladas, Chicken Poblano Skillet Enchiladas, Sweet Potato, Kale, and Black Bean Enchiladas, and Tex-Mex Enchilada Queso.
