Description
These Beef and Bean Enchiladas are a flavorful and satisfying Mexican-inspired dish featuring seasoned ground beef, black beans, and a zesty enchilada sauce, all wrapped in warm flour tortillas and baked with melted cheese on top. Perfect for a quick weeknight dinner that delivers hearty comfort and vibrant tastes in just 35 minutes.
Ingredients
Scale
Filling
- 1 lb ground beef
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup enchilada sauce
Assembly
- 8 flour tortillas
- 1/2 cup enchilada sauce (remaining from 1 can, 10 oz total)
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Cook Beef: In a skillet over medium heat, brown the ground beef thoroughly. Once cooked, drain any excess fat to keep the dish from being greasy.
- Season Beef: Stir in chili powder, cumin, salt, and pepper into the cooked beef to infuse it with classic Mexican flavors.
- Add Beans and Sauce: Mix in the drained black beans and 1/2 cup of enchilada sauce with the beef until everything is evenly combined.
- Assemble Enchiladas: Spoon the beef and bean mixture onto the center of each flour tortilla. Roll the tortillas tightly and place them seam-side down in a baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle the shredded cheese evenly on top to create a bubbly, melted topping.
- Bake: Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is fully melted and bubbly, and the dish is heated through.
- Serve: Remove from oven and serve hot. Enjoy your delicious beef and bean enchiladas!
Notes
- You can substitute black beans with pinto beans or refried beans for variation.
- Use corn tortillas for a gluten-free option, if needed.
- Add diced onions or jalapeños to the beef mixture for extra flavor and heat.
- Top with fresh cilantro, sour cream, or sliced avocado for garnish.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
