Disclosure: This is a sponsored post in partnership with Bush’s® Beans. All views and opinions are my own.
An enchilada is a corn tortilla rolled around a filling and covered with a savoury sauce, cheese and other toppings. Enchiladas are delicious and a staple dish for Mexican food night! You can fill them with all sorts of ingredients, different meats, or keep them simple with beans, cheese and vegetables. This recipe makes Easy and Delicious Pinto Bean and Cheese Enchiladas.
For the beans, I am using Bush’s. They have a delicious red chili sauce with the perfect amount of spice, giving it that perfect kick. You can usually find them in the Baked Bean or Mexican Food Sections.
I love that this recipe has a good amount of protein with the beans and the cheese.
My boys both love this recipe and ask for us to make it all the time. We are all big fans.
Always start with the onions:
The sauce is so good! Love these beans, they add an extra kick:
Time to assemble it all together:
We also like it with lots and lots of cheese, so we usually add extra cheese, and it turns into a yummy, gooey, cheesy casserole. So, so delicious!
If you have leftovers of this recipe, you can easily reheat them the next day; I recommend using the oven instead of the microwave. If the enchiladas have been previously chilled in the fridge, simply set the oven to 350 degrees and bake enchiladas for 15 to 20 minutes. If they are frozen, thaw them out first, and bake for 30 to 35 minutes.
We often end up eating seconds, so we don’t have a lot of leftovers. The recipe is that good!
If you end up making the enchiladas, I would love to hear what you thought. Share in the comments, and don’t forget to Pin the recipe if you want to share it or save it for later!