Bean And Cheese Enchiladas Suizas

These bean and cheese enchiladas are kid-approved and a back-to-school hit in my household. I love the creamy salsa verde that makes these enchiladas "suizas," and here, I use beans instead of the traditional shredded chicken. I sometimes add sautéed kale to the filling, which adds a boost in texture and earthiness (and my toddler doesn't seem to mind!). Giving the tortillas a dip in hot oil makes them pliable, so don't skip it. – Lesley

What Makes Them "Suizas"

Enchiladas suizas, or "Swiss enchiladas," get their name from the creamy sauce and the generous amount of cheese, both dairy products associated with Switzerland. Unlike traditional red enchiladas, suizas are bathed in a creamy green salsa made from tomatillos, which gives them their distinctive tangy, bright flavor and pale green color.

This version swaps the traditional shredded chicken for creamy beans, making them vegetarian-friendly while still being hearty and satisfying. The result is comfort food that works for the whole family, even picky eaters tend to love these.

The Star: Peruano Beans

Let's talk about Peruano beans, the butter-yellow heirloom beans that Latin chefs call the "king of beans." These absolutely delicious single-origin beans have thin skins and a lusciously creamy texture that makes them perfect for enchiladas. Also called canario beans, Peruano beans are incredibly flavorful and wonderfully versatile.

What makes Peruano beans ideal for enchiladas is their naturally creamy texture and mild flavor. They don't overpower the tangy salsa verde or the melty cheese, instead, they add substance and protein while complementing all the other flavors. Their thin skins practically disappear during cooking, and when you bite into an enchilada, you get creamy beans that melt in your mouth.

We are honored to offer these extraordinary beans from Carlos and Ana María Albarrán's certified organic small family farm in the heart of Morelos, Mexico. Their farm has lovingly preserved these precious seeds for generations using time-honored traditional farming methods. These gems are grown using the ancient Milpas technique, where corn, squash, beans, and chiles flourish together in perfect harmony. This method mirrors the revered Three Sisters planting wisdom, creating beautiful natural balance where each plant nurtures the others. While incredibly healthy for the environment, this labor-intensive method requires careful hand harvesting, making these beans an authentic labor of love. Learn more about Carlos and Ana María.

The Salsa Verde

The creamy salsa verde is what makes these enchiladas special. You start by simmering fresh tomatillos until they're soft and pale green, then blend them with onion, jalapeño, cilantro, and garlic until smooth. The sauce gets cooked briefly in hot oil to thicken and develop deeper flavor, then cooled slightly before stirring in crema or sour cream, which gives it that characteristic creamy texture and mellows the tartness.

This two-step cooking process, simmering the tomatillos, then cooking the blended sauce, is what gives the salsa depth and complexity. It's not just raw blended ingredients; it's a proper sauce with developed flavors.

The Assembly Technique

This recipe uses a traditional technique that might seem fussy at first but makes all the difference: briefly frying each tortilla in hot oil before assembling. This step serves several purposes. It makes the tortillas pliable so they roll without breaking, adds a subtle richness, and helps them hold up in the sauce without getting soggy.

The assembly line Lesley describes is smart: oil for frying, paper towels for draining, salsa for dipping, a plate for filling, your fillings within reach, and finally the baking dish. Working systematically through all 12 tortillas becomes meditative once you get into the rhythm.

Each tortilla gets a quick fry (just 8-10 seconds per side, they should puff slightly), a dip in salsa verde to coat both sides, a filling of beans and grated cheese down the middle, then gets rolled and placed seam-side down in the dish.

Building the Dish

The baking dish is prepared with a layer of salsa verde on the bottom, this prevents sticking and ensures every enchilada is surrounded by that delicious sauce. As you fill and roll each enchilada, you pack them snugly into the dish. In a standard 9x13 pan, you'll fit 8 lengthwise and 4 crosswise, all nestled together.

Once they're all in, you pour the remaining salsa over the top, spreading it evenly. They bake covered with foil first, which steams them and helps everything meld together. Then you uncover, add a final layer of grated cheese and crumbled queso fresco, and bake until everything is melted, bubbly, and irresistible.

The Cheese Factor

This recipe uses two types of cheese, each with a purpose. The grated melty cheese (queso Oaxaca or Monterey Jack) goes inside the enchiladas and provides that gooey, stretchy quality everyone loves. The crumbled queso fresco goes on top at the end, adding a salty, tangy contrast that doesn't fully melt but softens and adds texture.

Together, they create layers of cheesy goodness that make these enchiladas feel indulgent while the beans keep them substantial and satisfying.

Serving

These enchiladas are best served hot from the oven, with all the traditional accompaniments. Sliced radishes add crunch and peppery bite. Shredded lettuce provides freshness. Avocado adds creaminess. Lime wedges bring brightness. And hot sauce is essential for those who like heat.

The toppings aren't just garnish, they're an important part of the dish, adding contrasting textures and flavors that make each bite more interesting.

Kid-Approved, Adult-Loved

What makes this recipe so valuable is how it bridges the gap between kid-friendly and adult-satisfying. The creamy salsa verde isn't too spicy (you can adjust the jalapeño to taste), the beans are mild and comforting, and the cheese is always a hit with kids. But adults appreciate the tangy salsa, the quality ingredients, and how these taste like authentic Mexican home cooking.

And as Lesley notes, you can sneak in some sautéed kale to the filling for extra nutrition without affecting the flavor or texture much. Even toddlers don't seem to mind!

Make-Ahead Friendly

These enchiladas are excellent for meal prep. You can assemble them completely, cover, and refrigerate for up to a day before baking. Just add a few extra minutes to the covered baking time since they'll be cold from the fridge. You can also freeze them before baking, just thaw in the fridge overnight before baking as directed.

Leftovers reheat beautifully, making them perfect for school lunches or quick weeknight dinners throughout the week.

A Recipe to Return To

This is the kind of recipe that becomes a household staple, the one you make when you need something comforting and satisfying that everyone will eat. It's special enough to feel like a treat but straightforward enough to make on a Tuesday night. And every time you make it, you'll appreciate how good beans can be when treated with care and combined with bright, tangy salsa and plenty of melty cheese.

Bean And Cheese Enchiladas Suizas

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Category

Main Course

Cuisine

Mexican

These bean and cheese enchiladas are kid-approved and a back-to-school hit in my household. I love the creamy salsa verde that makes these enchiladas "suizas," and here, I use beans instead of the traditional shredded chicken. – Lesle

Featured bean: Peruano

Other beans to try: Southwest Red, Southwest Gold

Ingredients

• 1½ lbs (10-15 depending on size) fresh tomatillos, husks removed

• 1 small white onion, halved

• 1 jalapeño, halved and seeded

• 1 large bunch cilantro (including stems)

• 1 garlic clove

• 2 tsp kosher salt & freshly ground black pepper

• Neutral oil, such as avocado

• ⅓ cup Mexican crema or sour cream

• 12 corn tortillas

• 2½ cups cooked strained Peruano beans, cooked according to our guide

• 2 cups grated melty cheese like queso Oaxaca or Monterey Jack (about 7 oz)

• 1 cup crumbled queso fresco

• Sliced radishes, shredded lettuce, avocado, lime wedges, hot sauce, for serving

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Directions

1. Make the salsa verde: Place tomatillos in a medium saucepan and cover with water. Bring to a simmer and cook until they turn pale green and are soft but not breaking down, about 10 minutes. Strain and transfer to a blender or food processor, and add onion, jalapeño, cilantro, garlic, and 2 tsp kosher salt. Blend until smooth. Heat 1 tbsp oil in a large skillet over medium heat. Once hot, add the sauce and cook to thicken, about 5 minutes. Remove from heat and cool for 5-10 minutes before stirring in crema or sour cream. Season with salt and pepper and set aside.

2. Assemble the enchiladas: Preheat the oven to 375 degrees. Spread 1 cup of the salsa verde in a 9 x 13 baking dish. Heat ⅓ cup oil in a medium skillet over medium-high. Meanwhile, get your work station ready: place a paper towel lined plate next to the skillet, followed by the salsa verde, an empty plate for assembly, grated cheese, cooked and strained beans, and finally, the baking dish.

3. Fry and fill: Once the oil is hot, working one at a time, fry each tortilla for 8-10 seconds per side, reducing heat if oil gets too hot and sputters. The tortilla should puff slightly. Shake off excess oil and transfer to paper-towel lined plate. Using your hands, dip tortilla in the salsa verde and rub it with some sauce on both sides. Transfer to empty plate and add about 3 tbsp beans and 1 tbsp grated cheese in a line down the middle. Roll tortilla up and place seam side down in baking dish. Repeat until you've used all 12 tortillas, all 2½ cups beans, and all but ½ cup grated cheese. In a standard dish, you'll want 8 going lengthwise and 4 in the remaining space going the opposite direction.

4. Bake and serve: Pour remaining salsa verde over the top, spreading evenly, cover with foil, and bake for 20 minutes. Uncover, sprinkle remaining ½ cup grated cheese followed by 1 cup crumbled queso fresco, and continue to bake until cheese is melted and bubbly, about 15 minutes. Serve enchiladas with sliced radishes, shredded lettuce, avocado, lime wedges, and hot sauce, if desired.