Bean, Cheese and Onion Enchiladas

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While I was planning my Valentine Luncheon this year, I planned to make my cheesy beef enchiladas.
I realized, that it would be on a Friday during Lent.
So, I decided to use my base recipe for them, and turn them into bean, cheese and onion.
They turned out AMAZING!!
pictured here with chili rellenos
White plate of Mexican food with text "Bean, cheese and onion enchiladas, chili rellenos and an affair from the heart"
5 from 1 vote
Print Recipe

Bean, Cheese and Onion Enchiladas

For a delicious meatless Mexican meal make these Bean, Cheese and Onion Enchiladas.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Main Dishes
Cuisine: American/ Mexican
Keyword: Bean, Cheese and Onion Enchiladas
Servings: 8 servings
Calories: 192kcal
Author: Michaela Kenkel


  • can of refried beans mixed with 1/4 cup milk
  • 1 two cup package of Mexican blend shredded cheese
  • 1 small onion diced
  • 1 package 8 qty large flour tortillas
  • 1 large can 14 ounce size Old El Paso Enchilada Sauce


  • Preheat oven to 350 degrees.
  • Spray a 9×13 baking dish with non-stick cooking spray.
  • Spread about 2 Tablespoons of enchilada sauce on a tortilla.
  • Do the same (2 Tablespoons, or a good pinch) of cheese
  • Evenly divide beans and onions between the 8 tortillas, rolling up enchilada style.
  • Place in pan.
  • Pour remaining sauce and cheese over the top. 
  • Cover with non-stick foil and bake for 30 minutes covered.
  • Uncover and bake an additional 5 minutes or until cheese is bubbly.


Serving: 1g | Calories: 192kcal | Carbohydrates: 13g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 453mg | Fiber: 2g | Sugar: 1g

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  1. This is an amazing plate of Mexican food. The enchiladas sounds delicious and you made chili rellanos too. Wow.

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