Craving the rich, savory flavors of enchiladas but not in the mood for all the rolling and fuss? Meet your new favorite weeknight hero: Baked Pinto Beans, Enchilada Style! This dish delivers that incredible, comforting taste in a dead-simple, layered casserole. It’s a bubbly, cheesy, and utterly satisfying meal that comes together in a snap, especially if you have your beans and salsa ready to go. Think of it as a deconstructed enchilada bake that’s endlessly versatile and guaranteed to be a crowd-pleaser.
Ingredients
• 1/4 cup / 60 ml extra virgin olive oil, divided
• 2 cups / 475 ml Salsa Roja or Cooked Tomatillo Salsa, warmed
• 4 cups / 800g cooked pinto beans, or 2 15-ounce cans, rinsed and drained
• Salt and freshly ground black pepper, to taste
• 1 cup / 115g Monterey Jack or Chihuahua cheese, cubed
• 1 cup / 85g crushed tortilla chips
• 1/2 cup / 60g crumbled queso fresco
• 1/2 cup / 20g chopped fresh cilantro, for garnish
Instructions
1. Preheat your oven to 400°F / 200°C. Use about 1 tablespoon of the olive oil to grease a 2-quart gratin dish or a 9×13-inch baking dish.
2. Pour the warmed salsa into the bottom of the prepared dish and spread it evenly. Spoon the pinto beans over the salsa. Season lightly with salt and pepper.
3. Scatter the cubed Monterey Jack cheese evenly over the beans, pressing the cubes down slightly into the mixture.
4. Sprinkle the crushed tortilla chips over the cheese, followed by the crumbled queso fresco. Drizzle the remaining olive oil over the top.
5. Bake for 20 to 30 minutes, or until the cheese is fully melted, the sauce is bubbling, and the tortilla chip topping is golden brown.
6. Remove from the oven and let it rest for a few minutes. Garnish generously with fresh cilantro and another grind of black pepper before serving.
Nutritional Information
• Serving Size: 1/6th of the dish
• Calories: 485 kcal
• Protein: 20g
• Fat: 28g
• Carbohydrates: 42g
• Fiber: 11g
• Disclaimer: is an estimate and may vary.
Pro Tips
• For a super speedy meal, use canned beans and your favorite store-bought enchilada sauce or salsa. The dish is designed for convenience!
• Don’t be afraid to swap the beans. Black beans, kidney beans, or heirloom varieties like cranberry or anastazi beans work beautifully in this recipe.
• To make this dish vegan, simply use your favorite dairy-free cheese alternatives for both the Monterey Jack and queso fresco.
• Turn this into a heartier meal by adding 1 cup of corn kernels with the beans or by layering in roasted sweet potato cubes as described in the variations.
• Serve this casserole with all the fixings: warm tortillas, shredded cabbage or lettuce, a dollop of sour cream or vegan crema, hot sauce, and fresh lime wedges.
FAQ
Q: Can I make this enchilada bean bake vegan
A: Absolutely! To make this dish vegan, simply substitute the Monterey Jack and queso fresco with your favorite dairy-free cheese alternatives. Many brands offer excellent melting shreds and crumbles. When serving, opt for a vegan crema instead of sour cream.
Q: Is this vegetarian casserole a good source of protein
A: Yes, this is a protein-packed vegetarian meal. With approximately 20 grams of protein per serving, it gets a powerful boost from the combination of pinto beans and cheese, making it a very satisfying and filling dish.
Q: What other vegetables can I add to this pinto bean casserole
A: This recipe is incredibly versatile. To add more nutrients and flavor, try layering in 1 cup of corn kernels, roasted sweet potato cubes, sautéed bell peppers and onions, or a handful of spinach along with the beans.
Q: How do I store and reheat leftovers
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. For best results, reheat in an oven at 350°F (175°C) until warmed through and bubbly. You can also reheat individual portions in the microwave, though the topping will be less crisp.
