Cheesy Beef and Bean Enchilada

Cheesy Beef and Bean Enchiladas are a comforting, oven-baked Mexican-inspired dish made with seasoned ground beef, hearty beans, and a rich enchilada sauce, all wrapped in soft tortillas and smothered in melted cheese. This recipe is a family-friendly favorite that’s filling, flavorful, and easy to prepare.

Why You’ll Love This Recipe

• Hearty and satisfying one-pan meal
• Easy to make ahead or freeze for later
• Deliciously cheesy with just the right amount of spice
• A crowd-pleasing dinner option for gatherings
• Customizable with different toppings and fillings

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ground beef
• Black beans or pinto beans (drained and rinsed)
• Onion, diced
• Garlic, minced
• Enchilada sauce (red or green)
• Shredded cheddar or Mexican blend cheese
• Flour or corn tortillas
• Olive oil
• Cumin, chili powder, paprika (for seasoning)
• Salt and pepper
• Fresh cilantro (optional garnish)

Directions

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté onion and garlic until softened.
3. Add ground beef and cook until browned. Drain excess fat.
4. Stir in beans, spices, and half the enchilada sauce. Simmer for 5 minutes.
5. Spoon the beef and bean mixture into tortillas, roll them, and place seam-side down in a baking dish.
6. Pour remaining enchilada sauce over the rolled tortillas.
7. Sprinkle generously with shredded cheese.
8. Cover with foil and bake for 20 minutes. Uncover and bake an additional 10 minutes until bubbly and golden.
9. Garnish with fresh cilantro and serve hot.

Servings and Timing

• Servings: 6
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Variations

• Substitute ground beef with shredded chicken or turkey
• Add corn, jalapeños, or bell peppers for extra texture
• Use green enchilada sauce for a tangier flavor
• Make it vegetarian by omitting beef and doubling the beans

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in the oven at 350°F or microwave until heated through.

FAQs

Can I freeze enchiladas?

Yes, freeze before or after baking. Wrap tightly and store for up to 3 months.

Can I use canned enchilada sauce?

Yes, store-bought sauce works well and saves time.

Can I make this ahead?

Absolutely. Assemble and refrigerate up to 24 hours in advance.

Are corn or flour tortillas better?

Both work—flour is softer, corn gives a more traditional flavor.

What cheese melts best?

A blend of cheddar and Monterey Jack or a Mexican cheese mix is ideal.

How spicy is this dish?

It’s mild to moderate. Adjust heat with chili powder or hot sauce to taste.

Can I add rice inside?

Yes, add cooked rice for extra bulk and texture.

What’s a good side dish?

Try Mexican rice, a green salad, or refried beans.

Do I need to cook the tortillas first?

If using corn tortillas, lightly heat or steam to prevent tearing.

Can I top it with sour cream or guacamole?

Yes, both make excellent garnishes after baking.

Conclusion

Cheesy Beef and Bean Enchiladas are a cozy, flavorful dish that brings together bold spices, melted cheese, and comforting textures in every bite. Whether you’re serving a family dinner or hosting friends, this recipe is sure to become a favorite in your rotation.

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