Beef and Bean Enchiladas Recipe

Baked beef and bean enchiladas in a white dish, topped with melted cheddar cheese and fresh cilantro garnish.

These enchiladas bring a blend of seasoned ground beef, beans, and fresh veggies, all wrapped in warm corn tortillas and topped with a homemade enchilada sauce and cheddar cheese. They’re cheesy, hearty, and ideal for a family dinner.

Prep Time20

Cook Time45

Total Time1 5

Servings: servings

Calories: 413kcal

Ingredients

Enchilada Sauce

2 tablespoons vegetable oil
2 tablespoons all-purpose flour
3 tablespoons chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
¼ teaspoon dried oregano
2 cups chicken or vegetable broth
Salt to taste

Enchiladas

1 lb ground beef
1 small small onion diced
1 bell pepper diced
1 can black beans 15 oz. Undrained.
1 packet enchilada or taco seasoning [Note 1]
16-18 corn tortillas 5¼ in diameter [Note 2]
1½ cups cheddar cheese shredded
Fresh cilantro chopped (optional)

Instructions

Make the Enchilada Sauce:

In a medium saucepan, heat the vegetable oil over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux [Note 3].
2 tablespoons vegetable oil, 2 tablespoons all-purpose flour
Stir in the chili powder, garlic powder, onion powder, cumin, and oregano, and cook for about 30 seconds to bloom the spices [Note 4].
3 tablespoons chili powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground cumin, ¼ teaspoon dried oregano
Gradually add the broth, whisking constantly to avoid lumps. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally until it thickens slightly [Note 5].
2 cups chicken or vegetable broth
Taste and season with salt as needed. Set aside.
Salt

Prepare the Enchiladas:

In a large skillet, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks. Drain any excess fat [Note 6].
1 lb ground beef
Add diced onion and bell pepper to the skillet with the beef and sauté for 4-5 minutes until softened.
1 small small onion, 1 bell pepper
Stir in black beans, and enchilada seasoning (or the homemade spice blend provided in the notes below). Let the mixture simmer for a few minutes until the flavors meld.
1 can black beans, 1 packet enchilada or taco seasoning

Assemble and Bake:

Preheat oven to 375 F (190 C).
Spread a few tablespoons of enchilada sauce in the bottom of a baking dish.
16-18 corn tortillas
Pour some of the enchilada sauce in a small bowl or shallow dish, and dip one of the tortillas in the sauce until coated in sauce.
Spoon the beef mixture into the tortilla, roll it up, and place it seam-side down in the baking dish. Repeat with remaining filling and tortillas. You may not need all of the tortillas, or you may need more, depending on how full you fill them. [Note 7].
If you have any enchilada sauce left over, pour it over the enchiladas, then sprinkle shredded cheddar cheese on top.
1½ cups cheddar cheese
Place the dish in the oven and bake for 20-25 minutes, or until bubbly and golden.
Remove from the oven and garnish with fresh cilantro, if desired. Serve hot and enjoy!
Fresh cilantro

Notes

You can also make your own blend. Here's a simple recipe:
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon garlic powder
Warming the corn tortillas briefly in a dry skillet or microwave before filling makes them more pliable and easier to roll without cracking.
Cooking the flour and oil together until it smells nutty creates a roux, which will help thicken the sauce.
Blooming the spices in oil releases their flavors and gives the sauce more flavor.
To avoid lumps, add the broth slowly while whisking.
Draining fat from the cooked beef prevents the filling from becoming greasy.
If assembling the enchiladas ahead of time, cover with plastic wrap and refrigerate. Add sauce and cheese just before baking.

Nutrition