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
Yield: 8 servings

Bean, Cheese and Onion Enchiladas

For a delicious meatless Mexican meal make these Bean, Cheese and Onion Enchiladas.

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes


  • 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 192Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 29mgSodium: 453mgCarbohydrates: 13gFiber: 2gSugar: 1gProtein: 10g

Nutrition isn't always accurate.

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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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