Irresistibly Cheesy Five Bean and Cheese Enchiladas: Your New Favorite Vegetarian Mexican Meal
Prepare your taste buds for a flavor explosion with these incredible Five Bean and Cheese Enchiladas! This vibrant dish takes a unique twist on classic enchiladas, featuring a rich, creamy puree made from Paisley Farm Five Bean Salad. This special blend is combined with luxurious cream cheese, zesty Rotel tomatoes, aromatic taco seasoning, and a generous mix of Mexican cheeses. All of this delicious filling is expertly rolled into soft flour tortillas, drenched in a decadent nacho cheese sauce, and then baked to golden perfection. The result is a bubbly, comforting, and utterly satisfying meatless Mexican meal that’s perfect for any occasion, from a quick weeknight dinner to a festive Cinco de Mayo celebration.
The Inspiration: From Viral Dip to Delicious Enchiladas
The journey to these amazing Five Bean and Cheese Enchiladas began a couple of years ago with a culinary experiment that quickly became a sensation. I crafted a Hot Taco Dip recipe, daring to replace traditional refried beans with the wonderfully flavorful Paisley Farm Five Bean Salad. Much to my delight, that recipe didn’t just become popular; it went viral! The incredible taste and unique texture of the bean salad in the dip sparked an idea: why not apply the same innovative concept to enchiladas?
My goal was to create an enchilada dish that was not only meatless but also exceptionally cheesy and comforting. Instead of a typical enchilada sauce, I envisioned a lavish coating of nacho cheese sauce, elevating the “cheesy” factor to new heights. The combination promised a perfectly creamy, gooey, and flavorful vegetarian Mexican meal that would stand out. And so, the Five Bean and Cheese Enchiladas were born – just in time to add an exciting new dish to your Cinco de Mayo festivities!
This post is sponsored by Paisley Farm, but my opinions and my love of their products are all my own.
Why You’ll Love These Cheesy Five Bean Enchiladas
If you’re a cheese lover, get ready for your new obsession! These enchiladas are designed to be the cheesiest, most satisfying comfort food you’ve ever tasted. We’re talking multiple layers of cheesy goodness: creamy cream cheese blended into the filling, a generous sprinkle of Mexican cheese inside each tortilla, and a decadent blanket of nacho cheese sauce poured over the top before baking. This trifecta of cheese creates an unparalleled creamy texture and rich flavor that will have your family asking for seconds.
Baked until golden, bubbly, and with delightfully crisp edges, these Five Bean Enchiladas offer everything you could want in a hearty meal. They are an effortless way to bring bold Mexican flavors to your table without needing any meat. The convenience of using Paisley Farm Five Bean Salad makes preparation a breeze, allowing you more time to enjoy with loved ones. It’s the ultimate cheesy, comforting, and incredibly delicious dish that’s destined to become a staple in your recipe rotation.
The Star Ingredient: Paisley Farm Five Bean Salad
For years, Paisley Farm has been my trusted source for quality prepared beans, and their Five Bean Salad is truly a standout. This isn’t just any bean blend; it’s a perfectly balanced mix of green beans, kidney beans, garbanzo beans, pinto beans, and wax beans, all beautifully accented with freshly diced onions and crisp red peppers. The subtle sweetness and vibrant tang of the marinade add an incredible depth of flavor that’s hard to replicate from scratch.
In this enchilada recipe, the Paisley Farm Five Bean Salad transforms into a creamy, savory filling when pureed and combined with the other ingredients. It eliminates the need for any pre-cooking or seasoning of beans, streamlining the preparation process without sacrificing flavor or quality. It’s the ideal ingredient to infuse our flour tortillas with a wholesome, delicious, and distinctly Mexican-inspired flavor profile.
If you’re as enamored with the versatility of Paisley Farm Five Bean Salad as I am, you’ll definitely want to explore these other fantastic recipes: Five Bean Baked Beans, the hearty Five Bean Ground Beef and Noodle Skillet, and the refreshing Five Bean Ham and Rice Salad. Each recipe showcases the incredible potential of this pantry staple!
A Delightful Vegetarian Enchilada Option
These Five Bean and Cheese Enchiladas offer an absolutely fantastic vegetarian alternative for those craving the rich, satisfying flavors of enchiladas without meat. By swapping out traditional meat, chicken, or pork fillings for this delicious pureed five-bean blend, you create a meal that is both incredibly flavorful and packed with plant-based protein. This recipe is a thoughtful and delicious choice for Meatless Mondays, or for anyone looking to incorporate more wholesome, plant-forward meals into their diet.
Beans are a powerhouse of nutrition, offering fiber, protein, and essential nutrients, making these vegetarian enchiladas a smart and satisfying option. The medley of beans in Paisley Farm’s blend ensures a complex flavor and hearty texture that perfectly complements the creamy cheese and zesty Rotel. You won’t miss the meat when every bite is bursting with such incredible taste and wholesome goodness. It’s a testament to how flavorful and fulfilling vegetarian cooking can be!
Essential Ingredients for Your Five Bean Enchiladas
Crafting these sensational enchiladas requires a few key ingredients, each playing a vital role in creating their irresistible flavor and texture. Here’s a closer look at what you’ll need:
- Paisley Farm Five Bean Salad: The cornerstone of our filling! You’ll need one 24-ounce jar of this convenient and flavorful bean salad, ensuring it’s well-drained and rinsed before use to remove excess liquid from the marinade. This blend provides a unique sweet and savory base.
- Cream Cheese: One 8-ounce block of softened cream cheese is essential for achieving that luxurious, creamy texture in our bean filling. Full-fat varieties offer maximum richness, but low-fat options also work well for a lighter version. Ensure it’s softened to blend smoothly.
- Taco Seasoning: A single packet of taco seasoning delivers authentic Mexican flavor with ease. While a store-bought packet is convenient, you can also make your own homemade blend for a customized spice level.
- Rotel Tomatoes: One 10-ounce can of drained Rotel tomatoes (diced tomatoes with green chilies) adds a fantastic zesty kick and a touch of heat to the filling, brightening up the overall flavor profile.
- Mexican Cheese Blend: Approximately two 12-ounce packages of shredded Mexican cheese blend (like a Monterey Jack, Cheddar, Asadero, and Queso Blanco mix) are used both inside the enchiladas and sprinkled over the top for ultimate cheesiness. Monterey Jack is also a superb standalone choice for its meltability and mild flavor.
- Flour Tortillas: Large, burrito-sized flour tortillas (about 8-10 inches in diameter) are ideal for wrapping the generous filling. If smaller ones are what you have on hand, simply adjust the amount of filling per tortilla.
- Nacho Cheese Sauce: One 15-ounce can of nacho cheese sauce is the secret to the incredibly cheesy topping. It creates a gooey, flavorful blanket that perfectly complements the bean and cheese filling.
- Optional Toppings: Elevate your enchiladas with fresh garnishes! Consider diced fresh tomatoes, vibrant cilantro, crisp shredded lettuce, a dollop of cool sour cream or Mexican crema, thinly sliced green onions, or a fresh pico de gallo for added texture and flavor.
Keep reading to find additional tips, clever substitutions, and answers to common questions about making these irresistible bean and cheese enchiladas.
How to Prepare These Cheesy Enchiladas
You’ll be delighted by how quickly and effortlessly these Five Bean and Cheese Enchiladas come together, making them an ideal choice for busy weeknights or when you need a crowd-pleasing dish without much fuss. Follow these simple steps for a truly delicious result:
Step 1: Prepare Your Baking Dish
Begin by preheating your oven to 350°F (175°C). Take a 9×13-inch baking dish and generously spray the bottom and sides with a non-stick cooking spray. This crucial step helps prevent the enchiladas from sticking and ensures easy cleanup. Set the prepared dish aside.
Step 2: Create the Creamy Bean Filling
In the bowl of your food processor, add the drained and rinsed Paisley Farm Five Bean Salad. Process until the beans form a smooth, thick puree. This consistency is key to a perfectly spreadable filling. Next, add the softened block of cream cheese and the taco seasoning packet to the pureed beans. Blend again until all ingredients are thoroughly combined and smooth. The cream cheese ensures a rich, luscious texture.
Step 3: Incorporate Rotel Tomatoes
Add the drained can of Rotel tomatoes to the bean and cream cheese mixture in the food processor. Pulse a few times or blend until the Rotel is evenly distributed and the mixture is smooth and vibrant. The Rotel adds a crucial layer of zesty, tangy flavor with a hint of spice.
Step 4: Fill and Roll the Tortillas
Lay out your flour tortillas on a clean work surface. Divide the five-bean mixture evenly among the 8 tortillas, smearing a generous portion down the center of each. Before rolling, sprinkle a handful of shredded Mexican cheese and a bit of diced onion (if using) over the bean mixture for an extra layer of flavor and cheesiness inside. Carefully roll up each tortilla, tucking in the ends, and place it seam-side down in your prepared baking dish. Arrange them snugly to fit.
Step 5: Top with Nacho Cheese and Bake
Once all the enchiladas are neatly arranged in the baking dish, it’s time for the ultimate cheesy topping. Pour the can of nacho cheese sauce evenly over the entire pan of rolled tortillas. Then, sprinkle the remaining shredded Mexican cheese and more diced onion (if desired) over the top. Cover the baking dish tightly with aluminum foil.
Step 6: Finish Baking to Perfection
Bake the covered enchiladas for 25 minutes. This initial covered baking allows the flavors to meld and the enchiladas to heat through without drying out. After 25 minutes, carefully remove the aluminum foil. Return the uncovered casserole dish to the oven and bake for an additional 7-10 minutes, or until the edges are beautifully bubbly and the top layer of cheese is perfectly melted and slightly golden. This final uncovered bake creates that irresistible crispy-edged finish.
Step 7: Garnish and Serve
Once baked, remove the enchiladas from the oven and let them rest for a few minutes before serving. This allows the cheese to set slightly, making for easier serving. For an extra flourish of freshness and flavor, top with your favorite optional garnishes such as chopped cilantro, diced tomatoes, shredded lettuce, a dollop of sour cream or Greek yogurt, and/or slices of creamy avocado. Serve hot and enjoy your homemade Five Bean and Cheese Enchiladas!
Storing and Reheating Leftovers
These Five Bean and Cheese Enchiladas are just as delicious the next day! Any leftovers can be easily stored for future enjoyment. Simply cover the baking dish tightly with plastic wrap or aluminum foil, or transfer individual portions to an airtight container. They will keep fresh in the refrigerator for 3-4 days. For longer storage, you can freeze leftover enchiladas for up to 3 months. When ready to enjoy, thaw them overnight in the refrigerator and then reheat in the oven at 350°F until warmed through and bubbly, or use a microwave for quicker individual servings.
Love it? Pin it for Later!
If you’re as excited about this five bean and cheese enchilada recipe as I am, don’t let it get lost in the shuffle! Make sure to save it for later by pinning it to your favorite Pinterest recipe board. It’s the perfect way to keep this delicious meatless Mexican meal at your fingertips whenever the craving strikes!
Discover the Versatility of Paisley Farm Five Bean Salad
Paisley Farm Five Bean Salad is an absolute must-have in my pantry, a true staple that I always keep stocked in multiple jars. Its incredible versatility makes it a lifesaver for countless meals, whether I’m simply opening a jar to serve it as a quick side dish with our family dinners, or creatively incorporating it into more elaborate recipes.
Beyond these delicious enchiladas, this vibrant bean salad shines in so many applications. It’s fantastic in hearty main dishes like the Five Bean Ground Beef & Noodle Skillet or the comforting Five Bean Chicken Chili. It also adds a wonderful texture and flavor boost to salads, such as our beloved Italian Bean Salad, or as a vibrant salad topper for a Loaded Spinach Salad with Creamy Roasted Garlic Dressing. Whenever that inevitable question, “what’s for dinner?” arises, Paisley Farm Five Bean Salad is often the quick and delicious answer, proving its value as a truly indispensable ingredient in any kitchen.
Frequently Asked Questions About Bean and Cheese Enchiladas
Here are some common questions to help you master these delightful bean and cheese enchiladas:
- What is the secret to non-soggy enchiladas? To minimize the risk of soggy tortillas in your enchiladas, one effective trick is to lightly fry the tortillas in a little oil for about 10-15 seconds per side before filling and rolling them. This creates a slight barrier that helps them absorb less moisture from the sauce and filling. You can also slightly warm them in the microwave or a dry skillet to make them more pliable without frying.
- Do enchiladas taste better with corn or flour tortillas? While flour tortillas are used in this recipe for their soft, pliable texture and ability to hold a generous filling, the choice between corn and flour is largely a matter of personal preference and regional tradition. Corn tortillas offer a more authentic, earthy flavor and firmer texture, especially after baking. If you prefer corn, simply substitute them, keeping in mind they may require a quick dip in warm oil or sauce to make them more flexible and prevent cracking during rolling.
- Why do flour tortillas get soggy in enchiladas? Flour tortillas can indeed become soggy in enchiladas because they readily absorb moisture from the creamy filling and the generous nacho cheese sauce. This is a common occurrence, but often part of the comfort food experience. The light frying tip mentioned above can help, but a certain level of softness is expected and desired in baked enchiladas, contributing to their comforting texture.
Creative Substitutions for Your Enchiladas
Feel free to customize this recipe to your liking or to suit what you have on hand. Here are some easy substitutions:
- Tortillas: As mentioned, you can easily swap the flour tortillas for corn tortillas if you prefer their flavor and texture. For those with dietary restrictions, gluten-free tortillas are also a fantastic alternative that works well in this recipe.
- Sauce: If you’re not a fan of nacho cheese sauce or simply want a different flavor profile, traditional red enchilada sauce makes an excellent substitute. You can use a store-bought can, or for an even more authentic taste, try making your homemade red enchilada sauce – it’s surprisingly simple!
- Cheese: While a Mexican blend is recommended for its melty qualities and flavor, feel free to choose your favorite shredded cheese. Colby Jack, mild cheddar, or a pepper jack (for a little kick) would all be delicious.
- Rotel Alternative: If Rotel tomatoes aren’t available, you can create a similar flavor profile by using a can of regular diced tomatoes and stirring in a can of drained green chilies. Adjust the amount of green chilies to your preferred spice level.
Expert Tips & Tricks for Perfect Enchiladas
Take your Five Bean and Cheese Enchiladas to the next level with these helpful tips and tricks:
- Complete Your Mexican Feast: For a truly authentic Mexican meal experience, serve these enchiladas with some delicious refried beans – whether you opt for classic pinto beans or refried black beans. Don’t forget to pair it with a refreshing beverage, like a homemade margarita for the adults!
- Add a Spicy Kick: If you love a bit of heat, don’t hesitate to stir some hot sauce or additional chopped green chilies directly into the five-bean mixture. This will infuse every bite with a delightful warmth.
- Boost the Flavor Profile: Enhance the depth of flavor in your bean mixture by incorporating additional spices. A pinch of chili powder, a dash of garlic powder, or a teaspoon of ground cumin can dramatically elevate the aroma and taste of the filling.
- Sneak in More Veggies: Feel free to customize the bean mixture with extra vegetables. Finely diced bell peppers (any color!) make a great addition, adding both flavor and nutrients. You could also stir in a small can of drained corn for a touch of sweetness and texture.
- Warm Tortillas: For easier rolling and to prevent tearing, gently warm your flour tortillas before filling them. A few seconds in the microwave or a quick pass over a dry skillet will make them much more pliable.
- Cheesy Crust: For an extra crispy, golden cheesy crust, you can optionally broil the enchiladas for the last 1-2 minutes of baking, watching carefully to prevent burning.
More Enchilada Recipes to Love Next Time
If these Five Bean and Cheese Enchiladas leave you craving more delicious enchilada variations, you’re in luck! There are so many fantastic recipes to explore, catering to every taste and preference. Be sure to try these other beloved enchilada creations:
- Slow Cooker Green Chile Chicken Enchilada Casserole (pictured above), perfect for a hands-off approach to a hearty meal.
- Brunch Enchiladas With Ham, an unexpected but delightful twist for a savory breakfast or brunch.
- White Chicken Enchiladas, offering a creamy and mild flavor profile.
- Shredded Beef Enchiladas, rich and satisfying for meat lovers.
- Bubble Up Enchiladas, a fun and easy casserole-style version.
- Or these Easy Ground Beef Enchiladas, a classic that never disappoints.
Each of these recipes brings its own unique flavor and preparation, ensuring you’ll always have an exciting enchilada dish to look forward to!
Ready to try these incredible Five Bean and Cheese Enchiladas? Find out where you can pick up delicious Paisley Farm Five Bean Salad, or any of their other fabulous products, by visiting their website’s store locator. Stay connected and discover even more great recipes throughout the year by following Paisley Farm on their social media channels: FaceBook, Instagram, Twitter, and Pinterest.
See All of My Paisley Farm Recipes Here
These Five Bean and Cheese Enchiladas are more than just an easy dinner; they’re a flavorful and fulfilling meatless meal that will satisfy even the most discerning palates. Give them a try for your next Meatless Monday or any day you’re craving something hearty and delicious, and I’d love to hear how your family enjoys them!
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Print Recipe
Five Bean & Cheese Enchiladas
Equipment
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9×13 Pyrex Baking Dish with a Lid
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Ninja BN601 Professional Plus Food Processor 9-Cup Capacity and a Silver Stainless Finish
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Paisley Farm Five Bean Salad, 24 oz (Pack of 6)
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
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Preheat oven to 350 degrees. Spray the bottom of a 9×13 baking dish with nonstick spray. Set aside.
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In your food processor, puree Five Bean Salad. Add in taco seasoning and cream cheese and blend again. Mix in Rotel until smooth.
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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.
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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.
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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.
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Optional: Top with chopped cilantro, diced tomatoes, shredded lettuce, sour cream and/or avocado.