Enfrijoladas Bake (Easy Mexican Bean Casserole)

  

There’s something wonderfully comforting about a dish that starts with humble ingredients and turns into pure, cozy magic. This Enfrijoladas Bake is exactly that kind of recipe — a simple, family‑friendly meal inspired by classic Mexican enfrijoladas, but made even easier by layering everything into one bubbling casserole. Soft folded tortillas, creamy seasoned beans, melty cheese, and your favorite toppings come together in a bake that’s hearty, budget‑friendly, and perfect for busy weeknights.

If you love meals that are big on flavor, gentle on the wallet, and endlessly customizable, this Enfrijoladas Bake will quickly become a go‑to. It’s the kind of dish you can make with pantry staples, adapt to whatever you have on hand, and serve to anyone who appreciates a warm, satisfying dinner straight from the oven.

 

I have a great love and fondness for Tex Mex flavors. It is a love I have had since I tasted my very first enchilada when I was a young mom. I used to make Turkey Enchiladas after Thanksgiving and Christmas, based on a recipe I found in a book from Sunset Magazine called Favorite Recipes.

In those days it was not always easy to find Tex Mex ingredients in the shops, but I managed to make do and those enchiladas were always my family's favorite things to eat. I even made my tortillas from scratch, because, once again, you just couldn't find them in the shops!

I still love Tex Mex flavors although I am more likely to tone them down a bit now that I am older and cannot tolerate a lot of heat/spice in my foods. This Enfrijoladas Bake is a real favorite casserole. Not only because it tastes delicious and is easy to make, but also because I almost always have the ingredients in my kitchen and larder to make them!

Soft flour tortillas are dipped into a rich refried bean sauce with a hearty, creamy texture and filled with cheese before folding into quarters. Placed into a baking dish, with the remaining sauce spooned over and additional cheese and baked, these are such a doddle to make and very quick as well.  You can have this on the table in not much more than half an hour tops!

These are flipping delicious served with your favorite toppings. We enjoyed sour cream, onions, and a mix of olives, along with some tomato salsa on the side and were in Tex Mex heaven! If you make these and enjoy them even half as much as we did, then you will be very pleased!

 

🌮INGREDIENTS REQUIRED TO MAKE ENFRIJOLADAS BAKE🌮

Not a lot of things, and all very simple. There is nothing complicated about this simple recipe. 

• 1 (16 oz/435g) tin of refried beans
• 1 can (4.5oz) tin of chopped green chilies (I used 4 fresh jalapenos, roasted and chopped)
• 1 cup (240ml) thick and chunky salsa, any strength
• 2 cups (240g) 4-cheese blend
• 1 package (6 inch) flour tortillas for soft tacos and fahitas

Suggestions to serve and garnish:

• chopped spring onions or red onions
• dairy sour cream
• chopped black olives
• grated cheese
• chopped coriander
• more salsa

 

🌮NOTES ON INGREDIENTS🌮 

Refried Beans

The base of the sauce is a tin of refried beans, which gives the dish its creamy, hearty texture. They blend beautifully with the salsa and chilies to create a smooth dipping sauce for the tortillas.

Green Chilies (Fresh or Tinned)

The original recipe calls for tinned chopped green chilies, but since they’re hard to find in the UK, you roast fresh green jalapeños instead — a delicious substitute that adds bright, fresh heat. Roasting them until blistered, steaming, peeling, and chopping gives a deeper flavour. Remove the seeds if you prefer less heat.

Salsa

Any thick and chunky salsa works well here — mild, medium, or hot depending on your preference. It adds acidity, moisture, and Tex‑Mex flavour to the bean mixture.

Cheese Blend

A 4‑cheese blend gives the best melt and flavour. You sprinkle some inside each tortilla and more on top before baking, creating that gorgeous gooey finish.

Flour or Corn Tortillas

The recipe uses 6‑inch flour tortillas, but corn tortillas work beautifully too — you’ve tested both with great results. They’re dipped in the bean sauce, folded into triangles, and baked until soft and cheesy.

Optional Toppings

Sour cream, salsa, chopped onions, olives, coriander, and extra cheese all add freshness and texture. Readers also loved mango salsa, pea‑and‑avocado guacamole, tomato, red onion, and black olives as vibrant, flavourful go‑withs.

 

🌮HOW TO MAKE ENFRIJOLADAS BAKE🌮

If you can fold a soft tortilla into quarters, then you can make this very simple, yet delicious recipe!

1. Preheat the oven to 200*C/400*F/ gas mark 6. Butter a 13 by 9 inch baking dish. Set aside. (It's important that your dish is large enough to hold everything comfortably and keeping it buttered will help to prevent anything from sticking.)
2. Put the beans, chilies, and salsa into a blender or food processor. Blitz until smooth. Pour into a pie tin. (There is no substitute for this really. You could mash everything really well with a potato masher, but you really want a smooth mixture. An immersion stick blender will also work well.)
3. Take your tortillas one at a time and dip into the bean sauce to coat. (I leave it flat in the dish to do the following)
4. Sprinkle 2 TBS of the cheese blend over half of the tortilla and fold over to a half moon, fold in half and then in half again. You should have a triangular shape. (Not that hard to do. You're just folding it into quarters.)
5. Place into the baking dish. Repeat with the remaining tortillas. Spoon any remaining sauce over top along with any remaining cheese.
6. Bake for 12 to 15 minutes. Serve hot with your favourite toppings! (Delicious doesn't begin to cover it!)

 

🌮HANDY HINTS AND TIPS FOR PERFECT ENFRIJOLADAS BAKE🌮

🌶 Choose Your Chilies Wisely

Fresh jalapeños give the best flavour. Roast them until blistered, steam in a bag, peel, and chop — and remove the seeds if you prefer less heat. Pickled jalapenos work too; just use fewer and deseed them because they are hotter.

🫘 Blitz Until Smooth

Blending the beans, salsa, and chilies until silky makes dipping the tortillas much easier and ensures even flavour throughout the bake .

🌯 Dip Both Sides of the Tortilla

Press one side into the sauce, flip, and press the other side. Not all of it sticks — and that’s perfectly fine because you spoon extra sauce over the top before baking .

🧀 Don’t Skimp on Cheese

Sprinkle cheese inside each tortilla and on top. This helps them hold their shape and gives that gorgeous melty finish .

🔥 Quick Bake, Big Payoff

These bake in just 12–15 minutes, making them a brilliant fast meal for busy days .

🥣 Use Any Tortillas You Have

Corn or wheat tortillas both work beautifully — use whatever’s in your pantry .

🍅 Add Fresh Toppings for Contrast

Sour cream, salsa, chopped onions, olives, coriander — all add brightness and texture. One reader loved theirs with mango salsa, pea‑and‑avocado guacamole, tomato, red onion, and black olives .

👫 Easy to Scale Down

The recipe halves perfectly for two people, making it ideal for small households or cozy suppers for two Tex‑Mex lovers .

⏱ On the Table Fast

You can have this dish ready in about half an hour — a great option when you want comfort without fuss.

 

🌮FREQUENTLY ASKED QUESTIONS🌮

WHAT ARE ENFRIJOLADAS?

 They’re tortillas dipped in a smooth, savoury bean‑and‑chile sauce, folded with cheese, topped with more sauce and cheese, and baked until hot and melty — simple Tex‑Mex comfort food at its best.

CAN I USE PICKLED JALAPENOS INSTEAD OF ROASTED ONES?

Yes, you can. They’ll work just fine — just remove the seeds and adjust the amount to suit your heat tolerance.

HOW DO I ROAST FRESH JALAPENOS FOR THIS RECIPE?

Wash them, roast at 225°C/425°F until blistered, place in a plastic bag to steam, then peel and chop. Remove seeds if you prefer less heat.

WHEN DIPPING THE TORTILLAS DO I COAT BOTH SIDES?

Absolutely — press one side into the sauce, flip, and press the other side. Not all of it sticks, but that’s fine because you spoon extra sauce over the top before baking.

HOW LONG DOES THIS DISH TAKE TO MAKE?

You can have it on the table in about half an hour — it’s wonderfully quick.

WHAT TOPPINGS GO WELL WITH ENFRIJOLADAS?

Sour cream, salsa, chopped onions, olives, coriander, or any favourite taco/nacho toppings. One commenter loved theirs with mango salsa, pea‑and‑avocado guacamole, tomato, red onion, and black olives.

CAN I HALVE THE RECIPE?

Yes — it halves beautifully for two people.

CAN I USE CORN TORTILLAS?

Yes — corn and wheat tortillas both work beautifully.

 

🌮A FEW OTHER TEX MEX RECIPES TO ENJOY🌮

I think of all the international tastes out there I love Mexican most of all!  

CHICKEN FAJITAS - A sizzling, Tex‑Mex delight — tender strips of marinated chicken cooked with sweet onions and vibrant green peppers, finished with a melt of Tex‑Mex cheese. Wrapped in warm tortillas with spicy rice, cool creamy avocado, and fresh tomato, every bite is a perfect balance of heat, freshness, and comfort. A simple, small‑batch recipe that brings big, restaurant‑style flavor straight to your own kitchen.

CRISPY TWO POTATO TACOS - These Crispy Two Potato Tacos are comfort food with a joyful twist — golden, crunchy potatoes tucked into warm tortillas and finished with all your favourite fresh, zesty toppings. They’re simple, satisfying, and full of that cozy, homemade goodness that turns an ordinary day into something a little more delicious. These are my all-time favorite tacos.

  

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Yield: Makes 5

Author: Marie Rayner

Enfrijoladas Bake

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

What can I say . . . refried beans, green chilis, tortillas, salsa, cheese, delicious! 

Ingredients

• 1 (16 oz/435g) tin of refried beans
• 1 can (4.5oz) tin of chopped green chilies (I used 4 fresh jalapenos, roasted and chopped)
• 1 cup (240ml) thick and chunky salsa, any strength
• 2 cups (240g) 4-cheese blend
• 1 package (6 inch) flour tortillas for soft tacos and fahitas

Suggestions to serve and garnish:

• chopped spring onions or red onions
• dairy sour cream
• chopped black olives
• grated cheese
• chopped coriander
• more salsa

Instructions

1. Preheat the oven to 200*C/400*F/ gas mark 6. Butter a 13 by 9 inch baking dish. Set aside.
2. Put the beans, chilies, and salsa into a blender or food processor. Blitz until smooth. Pour into a pie tin.
3. Take your tortillas one at a time and dip into the bean sauce to coat. (I leave it flat in the dish to do the following)
4. Sprinkle 2 TBS of the cheese blend over half of the tortilla and fold over to a half moon, fold in half and then in half again. You should have a triangular shape.
5. Place into the baking dish. Repeat with the remaining tortillas. Spoon any remaining sauce over top along with any remaining cheese.
6. Bake for 12 to 15 minutes. Serve hot with your favourite toppings!

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