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Skillet Night
Mexican 2 min read

Cheesy Skillet Enchilada Beans

Cheesy skillet enchilada beans simmer pinto beans in red enchilada sauce under a melted cheese blanket in about 25 minutes. Easy Mexican weeknight skillet.

Enchilada sauce and a can of pinto beans are almost a dinner by themselves. This skillet softens onion and jalapeño, simmers the beans until thick, then blankets everything in melted cheese.

Scoop with tortillas or chips. About 25 minutes and surprisingly filling for how little chopping it asks.

Ingredients

Beans and sauce

  • 1 Tbsp (15 ml) olive oil
  • 1 small yellow onion, diced
  • 1 small jalapeño, minced (seeded for mild)
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt
  • 2 cans (15 oz / 425 g each) pinto beans, rinsed and drained
  • 1 1/2 cups (360 ml) red enchilada sauce
  • 1/2 cup (120 ml) low-sodium chicken or vegetable broth
  • 1 1/2 cups (170 g) shredded Mexican-blend or cheddar cheese, divided
  • 1/4 cup (10 g) chopped cilantro
  • Warm tortillas, rice, or tortilla chips, for serving
  • Sour cream and lime, optional

Method

  1. Heat oil in a 12-inch oven-safe skillet over medium heat. Add onion and jalapeño; cook 4 minutes until soft. Stir in garlic, cumin, oregano, and salt 30 seconds.
  2. Add beans, enchilada sauce, and broth. Simmer 8–10 minutes, mashing a few beans against the pan to thicken.
  3. Stir in 1/2 cup cheese until melted. Top with remaining 1 cup cheese. Cover 2–3 minutes (or broil 1–2 minutes) until bubbly and melted.
  4. Scatter cilantro. Serve with tortillas, rice, or chips, plus sour cream and lime.

Cook's note

Mashing some beans gives a refried-bean texture without a second pan. Mild enchilada sauce keeps it family-friendly; hot sauce on the side covers spice lovers.

What to serve with it

Warm flour tortillas, cilantro-lime rice, or scooped with chips. A fried egg on top makes it brunchy.

Make-ahead and leftovers

The bean base keeps 4 days refrigerated; reheat and add cheese before serving. Freezes well without the final cheese blanket up to 2 months.

Troubleshooting

**Too thick?** Splash in broth. **Too thin?** Mash more beans or simmer uncovered. **Bland?** Salt after tasting the enchilada sauce — brands vary widely.