Enchiladas Rojas de Frijol y Queso (Red Bean and Cheese Enchiladas)
Corn tortillas rolled around refried beans and fresh cheese, baked under a rich guajillo red sauce.
Made with Guajillo adobo paste and Corn tortillas from masa harina and Refried beans (frijoles refritos). Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelMedium
- Costabout £1.75 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Heat the oil in a saucepan over a medium heat and soften half the chopped onion for 4 minutes.
4 min - 2
Stir in 80 g of your ready made guajillo adobo paste (see the base recipe), then add the passata, stock and salt. Simmer for 12 minutes until it coats a spoon like thin pouring cream.
12 min - 3
Warm your ready made refried beans (see the base recipe) in a pan with 3 tablespoons of water until loose and hot.
- 4
Warm the corn tortillas (your ready made corn tortillas from masa harina, see the base recipe) in a dry pan for 20 seconds each side so they will roll without cracking. Dip each one briefly in the hot sauce.
- 5
Spread a spoonful of beans and some crumbled cheese down the middle of each tortilla and roll up. Lay them seam side down in a baking dish. Pour the rest of the sauce over and scatter with the remaining cheese.
- 6
Bake for 15 minutes until bubbling and the cheese is soft.
15 min - 7
Serve topped with soured cream and the rest of the chopped onion.
Tips
- Warm the tortillas before rolling. Cold corn tortillas crack, warm ones bend easily.
- Dip the tortillas in the sauce for only a few seconds. Soaking them makes them fall apart.
- Queso fresco crumbles like feta but is milder. Feta is the easiest UK swap, or use a mild Cheddar for a melted finish.
- Make the sauce a day ahead and it will be even better the next day.
Storing and freezing
Keep leftover enchiladas covered in the fridge for up to 3 days and reheat in the oven at {t180} until steaming hot all the way through. Freeze the unbaked, assembled dish for up to 2 months.
Questions
Are these enchiladas gluten free?
Yes, as long as your corn tortillas are made only from masa harina and the vegetable stock is labelled gluten free. They are also egg free and nut free.
Can I make them vegan?
Yes. Leave out the cheese and soured cream, and top with sliced avocado and a drizzle of dairy free yoghurt. The beans and sauce are plant based.
Can I prepare them ahead?
Yes. Assemble the dish, cover and chill for up to 24 hours, then bake for 5 to 10 minutes longer than the recipe says until bubbling and hot through.
More made with guajillo adobo paste
Camotes Asados al Adobo con Salsa de Aguacate (Adobo Sweet Potatoes)
GFDFEFSalmón al Adobo de Guajillo con Aguacate (Guajillo Salmon with Avocado Salsa)
EFNFLCCazuela de Mariscos al Guajillo (Seafood Stew)
DFEFNFTacos al Pastor (Shepherd-Style Pork Tacos)
DFEFNFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.