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Beef and bean enchiladas 1

Beef and Bean Enchiladas

This classic Mexican-inspired dish combines the hearty goodness of seasoned ground beef, protein-rich beans, and melty cheese all wrapped in soft tortillas and smothered in a flavorful sauce. These enchiladas deliver that perfect balance of comfort, nutrition, and authentic flavor that will have everyone asking for seconds.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 520 kcal

Equipment

  • 9x13-inch Baking Dish
  • Large Skillet
  • Medium Saucepan

Ingredients
  

For the filling

  • 1 pound lean ground beef 90/10 recommended for less grease
  • 1 medium onion finely diced (about 1 cup)
  • 2 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper optional for heat
  • salt and pepper to taste
  • 1 can (15 oz) black beans or pinto beans drained and rinsed
  • 1/2 cup corn kernels fresh, frozen, or canned

For the enchilada sauce

  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 3 tablespoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 2 cups chicken or vegetable broth
  • 1 can (8 oz) tomato sauce
  • salt to taste

For assembly

  • 8 large flour tortillas 8-inch (or corn tortillas)
  • 2 cups shredded Mexican cheese blend or cheddar cheese
  • 1/4 cup fresh cilantro chopped
  • sour cream, sliced avocado, and lime wedges for serving

Instructions
 

  • Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  • Heat vegetable oil in a medium saucepan over medium heat. Add flour and whisk constantly for 1-2 minutes until it forms a light roux.
  • Add chili powder, cumin, garlic powder, and oregano to the roux, stirring quickly to prevent burning. Your spices should become fragrant within 30 seconds.
  • Gradually whisk in broth to prevent lumps, then add tomato sauce. Bring to a simmer and cook for 5-7 minutes until slightly thickened. The sauce should coat the back of a spoon but still be pourable.
  • In a large skillet over medium-high heat, brown the ground beef, breaking it up with a wooden spoon until no longer pink (about 5-6 minutes).
  • Add onion and garlic to the beef, cooking until softened (another 3-4 minutes). Drain excess fat if necessary.
  • Season the beef mixture with chili powder, cumin, oregano, cayenne (if using), salt, and pepper. Stir in beans and corn, mixing thoroughly. Remove from heat.
  • Pour 1/2 cup of enchilada sauce into the bottom of your prepared baking dish, spreading it evenly.
  • Warm tortillas briefly in the microwave (30 seconds wrapped in damp paper towels) to make them more pliable.
  • Place about 1/3 cup of the beef-bean mixture down the center of each tortilla, then sprinkle with a tablespoon of cheese. Roll tightly and place seam-side down in the baking dish.
  • Pour the remaining enchilada sauce over the rolled tortillas, ensuring they're completely covered. Sprinkle the remaining cheese evenly over the top.
  • Cover the baking dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 5-10 minutes until the cheese is melted and slightly golden, and the sauce is bubbling around the edges.
  • Let stand for 5 minutes before serving. Garnish with chopped cilantro and serve with sour cream, sliced avocado, and lime wedges.

Notes

- Use whole wheat or low-carb tortillas to increase fiber content
- Ground turkey or chicken can replace beef for a lighter option
- Make ahead: Assemble up to 24 hours in advance and refrigerate before baking
- These enchiladas freeze beautifully for up to 3 months
- For authentic flavor, use corn tortillas instead of flour (warm them first to prevent cracking)

Nutrition

Calories: 520kcalCarbohydrates: 45gProtein: 30gFat: 26gSaturated Fat: 12gCholesterol: 75mgSodium: 890mgFiber: 7gSugar: 4g
Keyword Enchiladas, Beef Enchiladas, Mexican Food, Bean Enchiladas
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