Bean & Cheese Enchiladas
Yield: 4 servings
Active Time: 15 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
Pardon me while I help myself to this entire tray of enchiladas. I have a soft spot for bean and cheese tacos and enchiladas.

Ingredients for Single Meal

  • 2 - 15 oz. can(s) refried beans
  • 3 - cup(s) shredded Monterrey Jack cheese
  • 1 - cup(s) red salsa
  • 12 - corn tortillas
  • 2 - 12 oz. can(s) enchilada sauce
  • Garnish: - chopped cilantro**
  • Side: - veggies**
  • 1 - 9x13 disposable foil tray(s)
With MyFreezEasy, you can...
  1. Set up your own freezer meal plan with all your favorite freezer meals.
  2. Personalize the month's themed meal plans.
  3. Download any and all of the 8 themed meal plans released each month.
Also, as a member, you get access to our Freezer Meal Plan Builder (option to adjust serving sizes) & the MyFreezEasy mobile and tablet apps. No more spending hours on Pinterest searching for recipes, adjusting the math on the serving sizes, writing your own shopping list and trying to figure out the step-by-step for the freezer meal prep session!! We do all of that for you - in minutes! Learn more about becoming a MyFreezEasy member!

Cooking Directions for Single Meal

  1. Preheat the oven to 350 F. Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
  2. Open the cans of refried beans.
  3. In a mixing bowl, combine the refried beans, half of the shredded Monterrey Jack cheese with the salsa and a pinch of salt and pepper.
  4. Roll the bean-cheese mixture into each of the corn tortillas and nestle them into the prepared baking dish, seam side down. Once all 12 are made, pour the red enchilada sauce over the top of the tortillas and top with the other half of the shredded Monterrey Jack cheese.
  5. Bake in the preheated oven for 25 minutes, or until cheese has melted. Garnish with chopped cilantro.
  6. Prepare veggies.
  7. Serve Bean & Cheese Enchiladas with veggies.

Freezeasy Meal Prep Directions

  1. In a mixing bowl, combine 4 cans of refried beans with 3 cups shredded Monterrey Jack cheese with 2 cups of salsa and a pinch of salt and pepper. Roll the mixture into 24 enchiladas.
  2. Open 4 cans of red enchilada sauce.

To each disposable tray, layer the following ingredients:

  • 12 enchiladas
  • Half the red enchilada sauce, poured over the top
  • Half of the remaining shredded Monterrey Jack cheese

Cover with foil or lid, add label and freeze.

Freeze & Thaw Instructions

Put tray in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm shallow dish of water for about 20 minutes, before transferring to the oven and baking as directed.

Special notes

Double check ingredients on the enchilada sauce to make sure it’s vegetarian!

Dairy-Free Modifications

Unfortunately, there isn’t a great dairy-free option for this meal.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free sides.

Printable Label Recipe Title

Bean & Cheese Enchiladas

Printable Label Instructions

Thaw and bake at 350 F for 25 minutes.
Serve with cilantro garnish, refried beans and veggies.

Free Sample Meal Plan & Freezer Cooking 101 Workshop

Sign Up for Erin's Free Online Workshop