Five Bean and Cheese Enchiladas

Bursting with flavor, these Five Bean and Cheese Enchiladas feature a puree of Paisley Farm Five Bean Salad blended with creamy cream cheese, zesty Rotel tomatoes, taco seasoning, and a Mexican cheese blend that is rolled in flour tortillas, generously covered with nacho cheese sauce and baked to perfection. 

A couple of years ago, I made a Hot Taco Dip recipe using Paisley Farm Five Bean Salad in place of refried beans. Friends, that recipe went viral! It was so tasty, that I thought, why not use the same concept for enchiladas? But keep things extra cheesy, and bake them with nacho cheese instead of enchilada sauce, for a perfectly cheesy meatless Mexican meal.

So, here they are, and just in time for Cinco de Mayo!

This post is sponsored by Paisley Farm, but my opinions and my love of their products are all my own.

Five Bean and Cheese Enchiladas

It doesn’t get any cheesier than this! Cream cheese, Mexican cheese, and nacho cheese sauce make these Five Bean Enchiladas a super cheesy creamy dish that’s bound to become a family favorite. Baked until it’s bubbly and crisp on the edges, it’s the ultimate comfort food. 

Five Bean Enchiladas

Paisley Farms has been my go-to for prepared beans for years! Their Five Bean Salad is a sweet blend of green, kidney, garbanzo, pinto, and wax beans accented with freshly diced onions and red peppers. The perfect combination to squeeze into flour tortillas along with the regular enchilada ingredients. 

If you love these Five Bean Enchiladas, you are sure to love these too: Five Bean Baked Beans, Five Bean Ground Beef and Noodle Skillet, and this Five Bean Ham and Rice Salad. 

Bean and Cheese Enchiladas

This Five Bean and Cheese Enchilada recipe makes a good vegetarian option when you are in the mood for enchiladas. Forgo the meat, chicken, or pork and puree this five bean blend instead. Loaded with bean protein, these vegetarian enchiladas are a great option if you are looking to add more plant-based meals to your repertoire. 

Ingredients for Five Bean Enchiladas

• Paisley Farm Five Bean Salad:  I used a jar of this bean salad, drained and rinsed.
• Cream cheese: You’ll need one block of cream cheese, softened. Full-fat or low-fat both work. 
• Taco seasoning: Pick up a packet at the grocery store or make your own. 
• Rotel tomatoes: Use a can of Rotel tomatoes, drained.
• Mexican cheese: Add Mexican cheese, shredded, to the enchiladas. Monterey Jack cheese is a good option as well. 
• Flour tortillas: Large, burrito-sized tortillas are best but you can also use small flour tortillas. 
• Nacho cheese sauce: A can of nacho cheese sauce makes these enchiladas super cheesy. 
• Toppings: Tomatoes, fresh cilantro, lettuce, sour cream, green onions, pico de Gallo.

Keep reading to find tips and tricks, substitutions, and answers to questions you may have about these bean and cheese enchiladas.  

How to make this cheese enchiladas recipe

These enchiladas come together quickly and easily.

Preheat oven to 350 degrees. Spray the bottom of a 9×13 baking dish with non-stick spray. Set aside. 

Next, in your food processor, puree Five Bean Salad. Add in taco seasoning and cream cheese and blend again.

Mix in Rotel until smooth. 

Then, divide the five bean mix between 8 tortillas. Smearing them down the center of each tortilla, then topping them with a sprinkling of shredded Mexican cheese and diced onion.

Roll up and place in the prepared baking dish, seam side down.

Once you have the pan filled, spread the nacho cheese over the top of the enchiladas and sprinkle with the remaining shredded cheese and more diced onion. Cover the baking dish with aluminum foil. 

Finally, bake for 25 minutes covered. Uncover the casserole dish and bake for another 7-10 minutes, or until the edges are bubbly and the cheese is melty on top. 

Optional: Top with chopped cilantro, diced tomatoes, shredded lettuce, sour cream, and/or avocado. 

Leftovers can be covered in plastic wrap, or aluminum foil or stored in an airtight container in the fridge for 3-4 days. Frozen, leftover enchiladas will keep for up to 3 months. Thaw in the fridge overnight and reheat in the oven or microwave. 

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If you love this five bean and cheese enchilada recipe make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Paisley Farm Five Bean Salad

I always keep multiple jars of Paisley Farm Five Bean Salad in our pantry. They are a staple for us, no matter if we are just opening the jar and using it as a side dish, or if we are incorporating it into recipes like this Five Bean Ground Beef & Noodle Skillet or this Five Bean Chicken Chili or in salads like our favorite Italian Bean Salad or as a salad topper on this Loaded Spinach Salad with Creamy Roasted Garlic Dressing it’s a lifesaver when I am asked “what’s for dinner?”

FAQs about bean and cheese enchiladas

• What is the secret to non soggy enchiladas? To minimize the risk of soggy enchiladas, you can lightly fry the tortillas before filling and rolling them. 
• Do enchiladas taste better with corn or flour tortillas? Flour tortillas are traditional but you can substitute with corn if you prefer. 
• Why do flour tortillas get soggy in enchiladas? Unfortunately, tortillas can get soggy in the enchiladas as they absorb the moisture from the other ingredients. 

Substitutions

• Swap the tortillas for corn tortillas or if need be use gluten-free tortillas. 
• Use red enchilada sauce in place of the cheese sauce, making your homemade enchilada sauce is super easy too!
• Choose your favorite cheese instead of the Mexican blend. 
• If you can’t find Rotel tomatoes you can use diced tomatoes and stir in a can of green chilies. 

 Tips & Tricks

• Serve with some refried beans either pinto beans or refried black beans for a typical Mexican meal. Don’t forget the margarita!
• Stir hot sauce or green chiles into the bean mixture for a touch of spice. 
• To add more flavor to the five bean mixture stir in chili powder, garlic powder, or a teaspoon of ground cumin. 
• Feel free to add some veggies to the bean mixture, bell peppers always make a great addition, or stir in a can of corn. 

More Recipes to Love Next Time

If you are looking for a few enchilada recipes you will love these too:  Slow Cooker Green Chile Chicken Enchilada Casserole, (pictured above) Brunch Enchiladas With Ham, White Chicken Enchiladas, Shredded Beef Enchiladas,  Bubble Up Enchiladas or these Easy Ground Beef Enchiladas.

Find where you can pick up delicious Paisley Farm Five Bean Salad, or any of their other fabulous products by visiting their website.  Follow Paisley Farm on their social media for great recipes all year long: FaceBook, Instagram, Twitter, and Pinterest.

See All of My Paisley Farm Recipes Here

These five bean and cheese enchiladas are an easy dinner when you are looking for a meatless meal. Make them for Meatless Monday and let me know how your gang likes them. 

5 from 10 votes

Print Recipe

Five Bean & Cheese Enchiladas

Bursting with flavor, these Five Bean and Cheese Enchiladas feature a puree of Paisley Farm Five Bean Salad blended with creamy cream cheese, zesty Rotel tomatoes, taco seasoning, and a Mexican cheese blend that is rolled in flour tortillas, generously covered with nacho cheese sauce and baked to perfection. 

Prep Time10 minutes mins

Cook Time35 minutes mins

Course: Mexican

Cuisine: American/ Mexican

Keyword: cheese, enchiladas,, meatless, Mexican, Paisely Farm Bean Salad

Servings: 8 servings

Calories: 94kcal

Equipment

• 9×13 Pyrex Baking Dish with a Lid
• Ninja BN601 Professional Plus Food Processor 9-Cup Capacity and a Silver Stainless Finish
• Paisley Farm Five Bean Salad, 24 oz (Pack of 6)

Cook ModePrevent your screen from going dark

Ingredients

• 1 24 ounce jar Paisley Farm Five Bean Salad, drained and rinsed
• 1 8 ounce block cream cheese, softened
• 1 1 ounce taco seasoning packet
• 1 10 ounce can Rotel tomatoes drained
• 2 12 ounce packages Mexican cheese, shredded
• 8 flour tortillas burrito sized
• 1 15 ounce can nacho cheese sauce
• Optional Toppings: Tomatoes, cilantro, lettuce

Instructions

• Preheat oven to 350 degrees. Spray the bottom of a 9×13 baking dish with nonstick spray. Set aside.
• In your food processor, puree Five Bean Salad. Add in taco seasoning and cream cheese and blend again. Mix in Rotel until smooth.
• Divide five bean refried beans between 8 tortillas. Smearing them down the middle of the tortilla, then topping with a sprinkling of shredded Mexican cheese. Roll up and place in the prepared pan, seam side down.
• Once you have the pan filled, spread the nacho cheese over the top of the enchiladas and sprinkle with the remaining shredded cheese. Cover the baking dish with foil.
• Bake for 25 minutes covered. Uncover and bake for another 7-10 minutes, or until the edges are bubbly and the cheese is melty on top.
• Optional: Top with chopped cilantro, diced tomatoes, shredded lettuce, sour cream and/or avocado.

Notes

Leftovers can be covered in plastic wrap, or aluminum foil or stored in an airtight container in the fridge for 3-4 days. Frozen, leftover enchiladas will keep for up to 3 months. Thaw in the fridge overnight and reheat in the oven or microwave. 

 

Nutrition

Serving: 1g | Calories: 94kcal | Carbohydrates: 15g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.4mg | Sodium: 234mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 1mg