These delicious pinto bean enchiladas are the perfect meatless meal. Made with refried pinto beans and fresh salsa verde. Effortless to make and the perfect vegan, gluten free homemade lunch that goes with almost anything!
Why You'll Love These Pinto Bean Enchiladas
This recipe for refried beans enchiladas is perfect for those days when you’re busy running errands and don’t have the time to cook a more complicated.
The easiest thing to do for some people is to stop by a fast-food restaurant and grab a meal to go, but I’m always craving homemade food.
I always stocked with a couple of perfect items for these kinds of situations! so, I can make quick meals like these easy quesadillas or these pinto enchiladas.
History Behind Refried Bean Enchiladas
Did you know that refried beans are popular in Tex-Mex cuisine? They are a fairly new food, introduced about 100 years ago in northern Mexico.
Refried beans are versatile and perfect for a protein pack dish like this enchiladas!
For this recipe, for example, I will be using HERDEZ™ Traditional Instant Refried Beans. However, you can use 2 cups of home-cooked beans.
I will also be using a cup of HERDEZ® Salsa Verde, made with just five simple ingredients: freshly harvested green tomatillos, savory onions, spicy Serrano peppers, salt, and fresh cilantro. And, of course, you can use your homemade salsa verde.
Couple these products with some corn tortillas (which I always have in my fridge), and this dish will be ready in a few minutes!
When making this recipe, I couldn’t decide if I wanted to make enchiladas or enfrijoladas. So this recipe combines beans and salsa to make a bean vegetarian enchiladas that are folded into triangles and topped with onions and slices of queso fresco.
Fold into triangles like handkerchief enchiladas are popular in the central states of Mexico. Enchiladas are covered with a variety of different salsas.
Frequently Asked Questions About Pinto Bean Enchiladas
I will share a few questions and answers about homemade pinto bean enchiladas.
How do you make enchiladas not soggy on the bottom?
The best way to prevent them from becoming soggy on the bottom is to use less sauce in the bottom of your casserole (if you are baking them).
I fried my enchiladas in this recipe, and they came out super crispy -just how I like them!
What is an authentic enchilada made of?
Traditionally, enchiladas were made of corn tortillas, chili pepper sauce(enchilada sauce), seasoned with oregano, garlic, and sometimes a pinch of cumin. They are usually filled with cheese and some people like them with some kind of shredded cooked meat.
Do enchiladas need to be covered or uncovered?
If you are going to bake your enchiladas, I suggest covering the baking dish with foil before placing them in the oven. In case you want to place them in the oven to keep them warm. That way, they won't burn on the top. After the enchiladas are cooked, uncover them for the cheese to melt.
Do traditional enchiladas have beans?
The term enchilada means “spicy one,” and more often than not, enchiladas are made with spicy sauce stuffed with meat. Tortillas with beans are commonly named “enfrijoladas”, and, depending on the location, are stuffed with cheese, black beans, or some kinda protein. Even though enfrijoladas are not as popular as enchiladas, they are a hearty option for vegetarians.
The best tortillas for enchiladas.
Corn tortillas are the most popular option for enchiladas in Mexico. However, flour tortillas are always a good option for those living in countries where corn tortillas ara hard to find.
How to Make Pinto Bean Enchiladas
These enchiladas are very delicious, with wholesome ingredients and traditional Mexican spices.
Ingredients
Here is the list of ingredients you will need:
- HERDEZ™Traditional refried beans (or, make your own)
- HERDEZ® salsa verde, or homemade.
- Chicken broth (or warm water)
- Salt
- Vegetable oil
- Corn tortillas
- Queso fresco
- Mexican crema (or sour cream)
- White onion
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card at the bottom of this post!
Instructions
To make things easier for you, I will break down the directions for making pinto bean enchiladas into sections.
Cook the beans
- Prepare the HERDEZ™ Traditional refried beans in a skillet according to the package’s instructions.
- Add 1 cup of HERDEZ® salsa verde and 1 cup of chicken broth to the beans and mix.
- Cook for 4-5 minutes to allow all the flavors to blend on medium-high heat. Season with salt.
Note: If you use homecooked beans, first saute some white onions with a few teaspoons of oil until the onions are translucent. Then pour the beans and, with a potato masher, mash the beans. Or you can use your blender until it is a smooth puree. Stir well and add more water if needed to make them creamy.
Lightly fry tortillas
- On medium heat, add the oil to a small frying pan and lightly fry each tortilla on both sides. Place them on a plate.
- Dip each tortilla into the bean mixture using a pair of kitchen tongs.
Fold the enchiladas
- Place the tortillas on a plate and fold them into quarters.
- Add a slice of queso fresco inside each tortilla.
- Garnish with Mexican crema and onion slices.
- Sprinkle a few teaspoons of queso fresco (optional)
What to Serve with Enchiladas
If using the avocado and chorizo, top the enchiladas with them or serve them on the side. Serve the rest of the HERDEZ® Salsa Verde on the side, and enjoy your pinto bean enchiladas!
More Authentic Mexican Recipes
If you enjoyed this recipe for pinto bean enchiladas, take a look at some of these other authentic Mexican recipes:
- Cream Enchiladas, also known as “Encremadas”
- Enchiladas Rojas
- Beef Tongue in Salsa Verde
- Swiss Green Enchiladas
- Tobasco Style Enchiladas
I hope you make these enchiladas! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!
¡Buen provecho!
Mely,
If you are on Pinterest, check our boards with hundreds of delicious ideas I'm pinning for you! Or, if you are on Instagram, check out the meal pictures or story ideas.
📖 Recipe
Pinto Refried Beans Enchiladas
Ingredients
- 1 Pkg. HERDEZ™Traditional Refried Beans or 2 cups Homemade beans
- 1 cup of HERDEZ® Salsa Verde or 1 cup homemade salsa verde
- 1 cup of chicken broth or warm water
- Salt to taste
- 3 tablespoons of vegetable oil
- 12 medium-size corn tortillas
- 8 oz. Queso Fresco cut into thin slices
- 4 tablespoons of Mexican Cream or Sour Cream
- ⅓ medium white onion sliced
OPTIONAL GARNISH:
- ½ medium-size avocado cut into slices (optional)
- 2 chorizo links cooked and crumbled (optional)
Instructions
Cook the beans
- Prepare the HERDEZ™ Traditional refried beans in a skillet according to the package’s instructions.
- Cook for 4-5 minutes to allow all the flavors to blend on medium-high heat. Season with salt.
Lightly fry tortillas
- On medium heat, add the oil to a small frying pan and lightly fry each tortilla on both sides. Place them on a plate.
- Dip each tortilla into the bean mixture using a pair of kitchen tongs.
Fold the enchiladas
- Place the tortillas on a plate and fold them into quarters.
- Add a slice of queso fresco inside each tortilla.
- Garnish with Mexican crema and onion slices.
- Sprinkle a few teaspoons of queso fresco (optional)
Nola
I love Herdez products, but I've never tried the refried beans. This sounds like a tasty recipe, I'll give it a try.
HP
Love the simplicity! No baking? I thought all enchilada recipes ended with baking step.
Maggie
Love your recipes! I love enfrijoladas these are perfect for a vegan meal by replacing the broth and cheese of course . My family shamed me for trying to buy beans from a bag but a crock pot is the perfect way to make them without the fuss of watching over them.
Dave
Oh, no way. Make the refried from scratch like I was taught from a Mixtec. So much better. Sorry...... I'm a traditional only Gavacho who prefers everything Oaxacaqueno!!! lol
Amo tu blog y recetas!!
Claudia Phillips
Instant refried beans! Wow! Tomorrow I'm going to a local Mexican store to get these. Your recipe looks delicious and I'm going to try it. I'm a little confused, thought. Do you just dip the tortillas in the bean mixture? Doesn't most of the bean mixture come off? Can I put more inside the tortillas? I think I would like more beans and less tortilla.
mmartinez
Hello Claudia,
Yes, Instant beans, growing up my dad used to buy these type of beans. And yes, you add more beans to the tortillas when you served them. The beans taste really good!