Baked Pinto Bean and Cheese Enchilada Casserole

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting layered casserole with seasoned pinto beans, melted cheese, and enchilada sauce baked to bubbly perfection. This Mexican recipe, ready in about 50 minutes, pairs canned pinto beans, drained and rinsed, corn tortillas, cut into strips, shredded cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 6 Mexican cuisine 450 cal/serving

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Ingredients

2 (15 oz) cans canned pinto beans, drained and rinsed
8 corn tortillas, cut into strips
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded Monterey Jack cheese
2 cups enchilada sauce
1 small (about 1/2 cup) yellow onion, finely diced
2 garlic cloves, minced
1 tsp ground cumin
1 tbsp olive oil
1/4 cup fresh cilantro, chopped
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 375°F (190°C). Heat 1 tbsp olive oil in a skillet over medium heat and sauté 1/2 cup finely diced yellow onion and 2 minced garlic cloves for 3 minutes until translucent.
Step 2: Stir in 2 (15 oz) cans drained pinto beans, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper; cook for 5 minutes until heated through and slightly thickened.
Step 3: Spread 1/2 cup enchilada sauce on the bottom of a 9x13 inch baking dish.
Step 4: Layer half of the tortilla strips over the sauce, then half the bean mixture, 3/4 cup shredded cheddar cheese, 3/4 cup shredded Monterey Jack cheese, and 1 cup enchilada sauce.
Step 5: Repeat the layering with remaining tortilla strips, bean mixture, cheeses, and enchilada sauce.
Step 6: Cover with foil and bake for 25 minutes; remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving.