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.
- 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
- chopped spring onions or red onions
- dairy sour cream
- chopped black olives
- grated cheese
- chopped coriander
- more salsa
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.
- 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.)
- 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.)
- 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)
- 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.)
- Place into the baking dish. Repeat with the remaining tortillas. Spoon any remaining sauce over top along with any remaining cheese.
- Bake for 12 to 15 minutes. Serve hot with your favourite toppings! (Delicious doesn't begin to cover it!)
🌶 Choose Your Chilies Wisely
🫘 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.
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Enfrijoladas Bake
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
- chopped spring onions or red onions
- dairy sour cream
- chopped black olives
- grated cheese
- chopped coriander
- more salsa
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Butter a 13 by 9 inch baking dish. Set aside.
- Put the beans, chilies, and salsa into a blender or food processor. Blitz until smooth. Pour into a pie tin.
- 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)
- 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.
- Place into the baking dish. Repeat with the remaining tortillas. Spoon any remaining sauce over top along with any remaining cheese.
- Bake for 12 to 15 minutes. Serve hot with your favourite toppings!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
If you’re looking for an easy, comforting bake that turns simple ingredients into something truly delicious, this Cheesy Cauliflower Bake is a recipe you’ll want to keep close. Tender cauliflower is folded into a savoury, cheesy mixture and baked until golden, creating a hearty dish that works beautifully as a main or a side. It’s budget‑friendly, family‑pleasing, and wonderfully versatile — perfect for busy weeknights, potlucks, or anytime you’re craving warm, homestyle comfort. This is one of those dependable casseroles that reheats well, freezes well, and always earns a spot on the table.
- 1 small head of cauliflower, trimmed and broken into florets (about 4 cups)
- 1 medium onion, peeled and chopped
- 1/2 small green pepper, trimmed and chopped
- 1 clove garlic, peeled and minced
- 1/2 tsp dried oregano
- salt and black pepper to taste
- 1 1/2 TBS butter
- 1/2 cup (120ml) whole milk
- 3 large eggs
- 3/4 cup of baking mix (90g) You can find my recipe for a homemade baking mix here.
- 1 cup (113g) grated strong cheddar cheese
- My head of cauliflower was approximately 6 inches in diameter. So not overly large. You want enough to lay comfortably in one layer in the baking dish once you have broken it up into florets.
- My onion was about the size of an Indian Rubber Ball.
- You will need about 1/3 cup of chopped green pepper.
- My garlic was not a large clove, but more on the smaller side.
- I use salted butter as that is all I keep in the house.
- I use whole milk for the same reason. Its all I keep in my house.
- I buy my eggs from Peltons. Free range and organic.
- I used my own homemade baking mix but you can use a store bought readymade mix or even a gluten free mix.
- I like to use a white cheddar. Strong/sharp. If you want you can use one which is dyed orange. It's a matter of personal choice. Just make sure it has a nice strong flavor.
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking dish and set aside. (I used a Pyrex glass baking dish, which is about 3 inches deep.)
- Melt the butter in a large skillet. Add the onions, peppers, and cauliflower. Cook, stirring occasionally, over medium heat for 7 to 8 minutes until beginning to soften. (I find that it helps to cover it slightly with a lid. Don't let anything brown.)
- Add the garlic and oregano. Season to taste with salt and black pepper. Cook for a further minute, then pour into the prepared baking dish. Spread it all out evenly. (Try to make sure the onions and peppers are evenly distributed amongst the cauliflower.)
- Whisk the eggs, cheese and baking mix together until smooth. Pour evenly over top of the vegetables in the baking dish. (Just drizzle it all over as best as you can. The mixture is thick.)
- Bake in the preheated oven for 35 to 40 minutes until golden brown and set. (A knife inserted near the center should come out clean.)
- Cut into squares to serve.
1. Soften the veggies properly
Make sure the cauliflower and onions are nicely softened in the skillet before baking — the recipe calls for 7 to 8 minutes of cooking until tender .
2. Grease the casserole dish
The original instructions say to use a greased 8 inch square baking dish. This helps to make cleanup a lot easier.
3. Season well
Adding salt, pepper, garlic powder, or even jalapeños boosts the flavour beautifully .
4. Mix up the veggies
You can easily swap in broccoli or use a half‑and‑half mix. You can even use a frozen California mix of veggies with great success (cauliflower, broccoli and carrots)
5. Gluten‑free? Use GF Bisquick
If you’re gluten‑intolerant, simply use a gluten‑free Bisquick or homemade GF baking mix .
6. Add meat if you like — just drain it well
Ground beef or diced chicken can be added directly to the mixture. You may need to use a larger dish depending on how much you add.
7. Add fresh herbs for brightness
A sprinkle of chopped parsley adds colour and freshness, though it’s optional .
8. Serve it as a main or a side
It’s versatile — enjoy it with a garden salad, or serve alongside beef, pork, or chicken.
Cheesy Cauliflower Bake
Simple to make and quite delicious. This makes a great side dish or a fabulous main for the veggies in your life.
Ingredients
- 1 small head of cauliflower, trimmed and broken into florets (about 4 cups)
- 1 medium onion, peeled and chopped
- 1/2 small green pepper, trimmed and chopped
- 1 clove garlic, peeled and minced
- 1/2 tsp dried oregano
- salt and black pepper to taste
- 1 1/2 TBS butter
- 1/2 cup (120ml) whole milk
- 3 large eggs
- 3/4 cup of baking mix (90g) You can find my recipe for a homemade baking mix here.
- 1 cup (113g) grated strong cheddar cheese
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking dish and set aside.
- Melt the butter in a large skillet. Add the onions, peppers, and cauliflower. Cook, stirring occasionally, over medium heat for 7 to 8 minutes until beginning to soften.
- Add the garlic and oregano. Season to taste with salt and black pepper. Cook for a further minute, then pour into the prepared baking dish. Spread it all out evenly.
- Whisk the eggs, cheese and baking mix together until smooth. Pour evenly over top of the vegetables in the baking dish.
- Bake in the preheated oven for 35 to 40 minutes until golden brown and set.
- Cut into squares to serve.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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