Description
Cheesy Beef and Bean Enchiladas are a warm and hearty dish featuring seasoned ground beef, beans, enchilada sauce, and gooey melted cheese all wrapped in soft tortillas—perfect for a cozy family dinner.
Ingredients
Units
Scale
- 1 lb ground beef
- 1 can (15 oz) black beans or pinto beans, drained and rinsed
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups enchilada sauce (red or green)
- 2 cups shredded cheddar or Mexican blend cheese
- 8 flour or corn tortillas
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened, about 3 minutes.
- Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat.
- Stir in beans, cumin, chili powder, paprika, salt, pepper, and 1 cup of the enchilada sauce. Simmer for 5 minutes.
- Spoon the beef and bean mixture into tortillas, roll tightly, and place seam-side down in a greased 9×13-inch baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas.
- Sprinkle with shredded cheese.
- Cover with foil and bake for 20 minutes. Uncover and bake an additional 10 minutes until cheese is bubbly and golden.
- Garnish with chopped cilantro before serving.
Notes
- Use shredded chicken or turkey instead of beef for variation.
- Add corn, jalapeños, or bell peppers for more texture.
- Use green enchilada sauce for a tangier version.
- Double the beans and skip the beef for a vegetarian version.
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 4g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 65mg