Beef and Bean Enchiladas Recipe
If there’s a dish I always turn to when I need comfort and serious flavor, it’s Beef and Bean Enchiladas. These are incredibly satisfying, loaded with savory ground beef, hearty black beans, melty cheddar, and a smoky kick from spices and enchilada sauce. The beauty of this recipe lies in its simplicity, but the end result tastes every bit as dazzling as something you’d find at your favorite Mexican restaurant. Whether you’re planning a cozy family dinner or a casual get-together, Beef and Bean Enchiladas are practically guaranteed to draw a crowd—and requests for seconds!
Ingredients You’ll Need
This recipe keeps things straightforward with just the right blend of pantry staples and fresh ingredients. Each component truly matters, lending flavor, texture, and a pop of color to make every bite of these enchiladas irresistible.
- Ground Beef: The foundation for rich, savory flavor—choose 80/20 for juiciness, or leaner if preferred.
- Olive Oil: Helps sauté the onion and build a flavorful base for the filling.
- Onion (Finely Chopped): Adds sweetness and depth that’s classic in Mexican dishes.
- Garlic (Minced): Don’t skip it; just a couple of cloves make the whole kitchen smell amazing.
- Canned Black Beans: Bring heartiness and extra protein—rinse well for the best texture.
- Red Enchilada Sauce: The signature tangy, smoky sauce that ties everything together—choose your favorite mild or spicy brand.
- Diced Green Chiles: Mildly spicy and vibrant, these add just enough kick without overpowering.
- Chili Powder: Brings bold chili flavor and that signature Southwest warmth.
- Ground Cumin: Deepens the savoriness and adds an earthy, aromatic note.
- Smoked Paprika: Gives the filling a subtle smokiness that’s irresistible.
- Salt: Essential for seasoning every bite.
- Black Pepper: Lends a little extra punch to the filling.
- Flour Tortillas: Soft, pliable, and perfect for rolling up that hearty filling.
- Shredded Cheddar Cheese: Use freshly shredded for the best melt and creamy texture.
- Fresh Cilantro (Optional): Sprinkle on top for a burst of freshness and color right before serving.
How to Make Beef and Bean Enchiladas
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large skillet over medium heat. Add your chopped onion and let it cook until it’s nice and soft, about three minutes. Stir in the minced garlic and let it get fragrant for a minute—this combo forms the aromatic heart of your Beef and Bean Enchiladas.
Step 2: Brown the Beef
Add the ground beef right into the skillet with the onions and garlic. Use a spoon or spatula to break it up into crumbles as it browns, making sure it’s cooked all the way through with no pink left—this usually takes about five minutes. Drain off any excess fat for a perfectly hearty filling that’s not at all greasy.
Step 3: Stir in Beans and Flavorings
Once your beef is browned, stir in the black beans, half the can of enchilada sauce, the green chiles, chili powder, cumin, smoked paprika, salt, and black pepper. Let everything simmer together for about three minutes so the beans soak up all the flavors and the spices get the chance to bloom.
Step 4: Fill and Roll the Enchiladas
Ladle about half a cup of the beef and bean mixture into the center of each flour tortilla. Sprinkle some shredded cheddar cheese over the filling, then roll each one up nice and snug. Arrange the filled tortillas seam side down in a greased 9×13-inch baking dish for that classic enchilada shape.
Step 5: Top and Bake
Pour the rest of your enchilada sauce evenly over the rolled-up enchiladas, then shower them with the remaining cheddar cheese. Cover the baking dish tightly with foil and bake at 375°F for 20 minutes; then remove the foil and bake for 5 more minutes, letting the cheese get bubbly and oh-so tempting.
Step 6: Garnish and Serve
When the Beef and Bean Enchiladas are hot out of the oven, sprinkle with freshly chopped cilantro if you like a pop of color and freshness. Let them rest for a couple of minutes, then serve while they’re still meltingly gooey and irresistible.
How to Serve Beef and Bean Enchiladas
Garnishes
No Beef and Bean Enchiladas are complete without a flourish on top—think chopped cilantro, thinly sliced green onions, diced tomatoes, or even a dollop of sour cream. These final touches add brightness, tang, and color, making your enchiladas look as good as they taste.
Side Dishes
You really can’t go wrong with classic sides like Mexican rice, refried beans, or a crisp green salad tossed with lime. If you’re feeling festive, homemade guacamole and fresh tortilla chips will make your table the envy of any taqueria.
Creative Ways to Present
Try serving the enchiladas in a cast-iron skillet or a colorful ceramic dish for rustic appeal. You can also slice them in half crosswise and arrange on a platter for a party-friendly display. For individual servings, nestle each enchilada atop a bed of crunchy shredded lettuce—so satisfying!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Beef and Bean Enchiladas, simply transfer them to an airtight container once they’ve cooled. They’ll keep beautifully in the refrigerator for up to 3 days, so lunch (or a busy weeknight dinner) is sorted.
Freezing
For longer storage, you can freeze assembled but unbaked enchiladas. Wrap the dish tightly in plastic wrap and foil, and they’ll stay good for up to 3 months. When you’re ready to eat, bake straight from the freezer or thaw overnight in the fridge for best results.
Reheating
To reheat, place the enchiladas in an oven-safe dish and cover with foil. Warm at 350°F until heated through, about 20–25 minutes. For a quick lunch, individual portions can be microwaved—just cover to keep them moist and zap them in 1-minute bursts until hot.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas will give your Beef and Bean Enchiladas a more traditional Mexican flavor and a slightly different texture. Just be sure to warm them first so they roll without tearing.
What other meats can I use?
If you don’t have ground beef, swap in ground turkey, chicken, or even shredded rotisserie chicken for a lighter spin. Just adjust seasonings to taste and enjoy!
Can I make these enchiladas vegetarian?
Yes! Omit the beef and double up on beans or add some sautéed mushrooms and bell peppers for a hearty meatless version that’s every bit as delicious.
What’s the best way to keep enchiladas from getting soggy?
Don’t drown the enchiladas in too much sauce before baking—just enough to keep them moist. Also, bake uncovered for the last few minutes to allow the cheese to brown slightly and the tortilla edges to crisp up.
Can I prepare Beef and Bean Enchiladas ahead of time?
Definitely! Assemble the enchiladas and refrigerate, tightly covered, for up to 24 hours before baking. This makes them perfect for entertaining or easy weeknight dinners.
Final Thoughts
There’s really nothing like the aroma of Beef and Bean Enchiladas baking in the oven to gather everyone around the table. Cozy, flavorful, and endlessly versatile, this dish is sure to become a family favorite. I can’t wait for you to give it a try and see how quickly it disappears from your dinner plates!
Print
Beef and Bean Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 8 enchiladas (serves 4) 1x
- Diet: Non-Vegetarian
Description
These Beef and Bean Enchiladas are a hearty and flavorful Mexican dish perfect for a family dinner. Tender beef, black beans, and a blend of spices are wrapped in tortillas, smothered in enchilada sauce, and baked to cheesy perfection. Serve with your favorite toppings for a delicious meal!
Ingredients
For the Filling:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) red enchilada sauce
- 1 can (4 ounces) diced green chiles
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly:
- 8 large flour tortillas
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat the oven: Preheat oven to 375°F (190°C).
- Cook the filling: In a skillet, cook onion in olive oil until softened. Add garlic, beef, beans, half of enchilada sauce, chiles, and spices. Simmer.
- Assemble the enchiladas: Place filling in tortillas, sprinkle with cheese, roll up, and place seam side down in a baking dish.
- Bake: Pour remaining sauce over enchiladas, top with cheese, cover with foil, and bake for 20 minutes. Remove foil and bake 5 more minutes.
- Serve: Garnish with cilantro and enjoy!
Notes
- For a spicier version, add diced jalapeños or hot enchilada sauce.
- You can use pinto beans instead of black beans.
- Enchiladas can be frozen before baking for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 520
- Sugar: 6 g
- Sodium: 1100 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 75 mg
