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A twist on the classic Frijoles Rancheros- this version is made with pinto beans and homemade enchilada sauce, and crumbled queso fresco cheese, baked in the oven until melty. Vegan-adaptable. 

Baked Enchilada Beans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 4-6 1x
  • Category: dinner idea, main, beans
  • Method: baked
  • Cuisine: Mexican
  • Diet: Vegetarian

Description

A quick and easy dinner idea, Baked Enchilada Beans are made with homemade, 5-minute enchilada sauce and Mexican cheese, baked in the oven until warm and melty. Turn them into burrito bowls for a delicious healthy dinner!


Ingredients

Scale
  • 3 x 14-ounce cans pinto beans, drained (4 1/2 cups cooked pinto beans)
  • 1 ½ cups Enchilada Sauce -make this 5-minute Enchilada sauce for the best flavor! 
  • 1 tablespoon fresh oregano – or sub 1 teaspoon dried oregano
  • 1/23/4 cups melty cheese- crumbled queso fresco, Oaxacan string cheese,  shredded jack, mozzarella, Mexican cheese blend, or meltable vegan cheese.
  • 1 teaspoon olive oil, for greasing the pan 

Serve with: Yellow Rice or tortillas, cherry tomatoes, avocado, red onion or pickled onion, cilantro, sour cream or Mexican crema, hot sauce, and lime wedges. 


Instructions

  1. Preheat oven to 350F
  2. If making yellow rice, start this first (see notes). 
  3. Make our 5-Minute Enchilada Sauce. (You could do this up to 4 days ahead) 
  4. Grease a 9×9 inch baking dish, 10-inch cast iron skillet, or 10-inch round cazuela with spray olive oil. Place the drained beans in the pan and stir with the enchilada sauce. You want roughly 1/2 cup enchilada sauce per  1 1/2 cups of beans- so quite saucy. Taste for salt and add more if needed. Stir in the oregano. Sprinkle with cheese. 
  5. Bake uncovered on the middle rack of the oven until the beans are heated through, and the cheese is melted, about 20 minutes. 
  6. To create the bowl, first, spoon the rice in the bowl, add the saucy beans, and arrange the fresh ingredients over top. Serve with sour cream and hot sauce

Notes

Yellow rice: Rinse 2 cups of basmati or jasmine rice. In a medium pot, bring 3 cups of chicken stock or veggie broth to a simmer. Whisk in 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon garlic powder, and 1/2 teaspoon turmeric. Add rinsed, drained rice, stir, bring to a rapid boil, cover, lower heat to low. Simmer covered for 15-20 minutes, until water has been absorbed. Turn the heat off, let stand 10 minutes. 

Enchilada Sauce– while you can use store-bought enchilada sauce- I feel our homemade sauce (with a little chipotle) truly elevates this dish. 

Nutrition

  • Serving Size: ¾ cups beans
  • Calories: 237
  • Sugar: 4.5 g
  • Sodium: 634.5 mg
  • Fat: 2.7 g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 39.2 g
  • Fiber: 12.6 g
  • Protein: 15.1 g
  • Cholesterol: 4.8 mg