Cheap Bean and Cheese Enchiladas — Under $10 for the Whole Pan
A full pan of cheesy enchiladas for under $10 — done in 40 minutes.
When you're tired and the budget is tight, bean and cheese enchiladas are the move. A can of beans, some tortillas, shredded cheese, and jarred salsa — that's basically it. The oven does the heavy lifting while you do nothing. These are genuinely satisfying, not sad-budget food. Expect melty cheese, soft tortillas, and a little crispy edge on top. They reheat well the next day, which means tonight's effort buys you tomorrow's lunch too. This is the kind of dinner that makes you feel like you've got it together even when you really don't.
Ingredients
- 8 unit small flour or corn tortillas — 6-inch size works best
- 2 unit cans (15 oz each) black beans or pinto beans — drained and rinsed
- 2 cup shredded Mexican blend or cheddar cheese — divided
- 2 cup jarred red enchilada sauce — one 19 oz can works
- 1 tsp ground cumin
- 0.5 tsp garlic powder
- 0.5 tsp chili powder
- 0.5 tsp salt
- 1 pinch black pepper
- 2 tbsp sour cream — optional, for serving
- 2 tbsp fresh cilantro — optional, for serving — skip if you hate it
Method
- 1 Preheat your oven to 375°F.
- 2 Drain and rinse the beans. In a medium bowl, combine the beans with cumin, garlic powder, chili powder, salt, and pepper. Roughly mash about half the beans with a fork — this helps the filling hold together. Stir in 1/2 cup of the shredded cheese.
- 3 Pour about 1/2 cup of enchilada sauce into the bottom of a 9x13-inch baking dish and spread it around so the tortillas won't stick.
- 4 Warm the tortillas for 30 seconds in the microwave (wrapped in a damp paper towel) so they're pliable and don't crack when you roll them.
- 5 Scoop about 3 tablespoons of bean filling onto the center of each tortilla. Roll it up tightly and place it seam-side down in the baking dish. Repeat with all 8 tortillas, fitting them snugly in a single layer.
- 6 Pour the remaining enchilada sauce evenly over the top of the rolled tortillas, making sure to cover the ends.
- 7 Sprinkle the remaining 1 1/2 cups of shredded cheese over the top.
- 8 Bake uncovered at 375°F for 20–25 minutes, until the cheese is melted, bubbly, and starting to brown at the edges.
- 9 Let them rest for 5 minutes before serving — they hold together better. Top with sour cream and cilantro if you have them.
Variations
- Add a protein — Stir in a drained can of canned chicken or a scrambled egg or two into the bean filling to bump up the protein without breaking the budget.
- Faster version — Skip the oven entirely — fill a tortilla with beans and cheese, fold it like a quesadilla, and cook in a dry skillet over medium heat for 2–3 minutes per side. Same flavors, done in 10 minutes.
- Green sauce swap — Use jarred green (tomatillo) enchilada sauce instead of red for a tangier, lighter flavor — same price, totally different vibe.
- Dairy-free — Use your favorite dairy-free shredded cheese and skip the sour cream. The enchiladas still work great — the beans and sauce carry the dish.
Notes
Store leftovers covered in the fridge for up to 4 days. Reheat individual enchiladas in the microwave for 90 seconds or back in a 350°F oven covered with foil for 10 minutes. If your tortillas keep cracking when you roll them, they need more warming — give them another 15 seconds in the microwave. Corn tortillas are more authentic and slightly cheaper, but they crack more easily; flour tortillas are more forgiving for beginners.
Equipment that helps
- 9x13-inch baking dish — Fits all 8 enchiladas in a single layer so they cook evenly and the sauce doesn't overflow.
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