Bean and Cheese Enchiladas with Homemade Enchilada Sauce

I made a big pot of refried beans that my entire family loved–especially my daughter. I decided to use some of the leftover beans to make these bean and cheese enchiladas with homemade red enchilada sauce and Monterey Jack cheese. Simple and delicious. The enchiladas made my house smell amazing while they baked, and we all thought they were delicious. This easy bean & cheese enchilada recipe paired nicely with a Mexican wedge salad and chips and salsa.

Bean and Cheese Enchiladas with Homemade Enchilada Sauce

Enchiladas:

• Refried beans (store-bought will also work)
• Enchilada sauce (store-bought will also work)
• Flour tortillas
• Monterey Jack cheese, shredded

Serving:

• Avocado diced
• Tomato diced
• Green onions sliced
• Cilantro
• Sour cream
• Hot sauce

How to Make Bean and Cheese Enchiladas with Homemade Enchilada Sauce:

Make the refried beans – click here for the recipe.

Make the red enchilada sauce – click here for the recipe.

Preheat the oven to 350 degrees. Coat a large baking dish with cooking spray. Pour a bit of the enchilada sauce into the bottom of the pan.

Wrap the tortillas in a towel and microwave for 30 seconds to make them pliable.

Spoon some refried beans down the center of the flour tortillas, then roll and place them in the baking pan.

Cover the rolled tortillas with more enchilada sauce, to taste.

Sprinkle the top with Monterey Jack cheese. Cover with foil.

Place in the oven and bake for 25 minutes.

Remove the foil and continue baking for 5 minutes, or until the cheese is melted.

Remove from the oven and sprinkle the top with cilantro.

Serve each enchilada with avocado, tomatoes, green onion, cilantro, sour cream, and hot sauce, if desired.