If you’re craving a dish that brings warmth, comfort, and irresistible cheesy goodness to your table, look no further than this Cheesy Beef & Bean Enchiladas Recipe. These enchiladas perfectly combine savory ground beef with hearty black beans, all wrapped up in soft flour tortillas and smothered in rich enchilada sauce and two kinds of melty cheese. Every bite bursts with bold Mexican flavors and a satisfying texture that’s simply unbeatable. Trust me, once you try this recipe, it will quickly become one of your favorite weeknight dinners or crowd-pleasing potluck dishes!
Ingredients You’ll Need
The beauty of this Cheesy Beef & Bean Enchiladas Recipe lies in its simple yet incredibly flavorful ingredients, each playing a key role in creating texture, color, and that ultimate cozy taste we all love. The combination is straightforward to put together, ensuring you can whip up a memorable meal without hunting down exotic spices.
- 1 pound ground beef: Brings rich, meaty flavor and protein to the dish.
- 1 tablespoon olive oil: Helps sauté onions and garlic for a fragrant base.
- 1 small yellow onion, diced: Adds sweetness and a tender bite after cooking.
- 2 cloves garlic, minced: Infuses the filling with aromatic depth.
- 1 (15-ounce) can black beans, drained and rinsed: Offers heartiness and a creamy texture alongside the beef.
- 1 (10-ounce) can red enchilada sauce (plus extra for topping): The soul of the dish providing tangy, smoky richness.
- 1 teaspoon ground cumin: Adds warmth and an earthy touch.
- 1 teaspoon chili powder: Brings that classic chili kick without overwhelming heat.
- ½ teaspoon smoked paprika: Elevates the smoky depth of the filling.
- ½ teaspoon salt: Essential for enhancing all the flavors.
- 8 medium flour tortillas: Soft envelopes perfect for rolling up the filling.
- 2 cups shredded cheddar cheese: Melts beautifully and offers sharpness.
- 1 cup shredded Monterey Jack cheese: Creamy texture and mild flavor for balance.
- Chopped fresh cilantro for garnish (optional): Adds freshness and a pop of color at the end.
How to Make Cheesy Beef & Bean Enchiladas Recipe
Step 1: Sauté the Aromatics and Brown the Beef
Start by preheating your oven to 375°F (190°C). Heat the olive oil in a large skillet over medium heat. Toss in the diced onion and cook it gently for around three minutes until it softens and starts to turn translucent. Stir in the minced garlic and cook for just 30 seconds to bring out its fragrance without burning. Now, add the ground beef to the skillet. Break it up with a spoon and cook it thoroughly until browned and no longer pink. This step builds a flavorful base that anchors the entire dish.
Step 2: Mix in Beans, Spices, and Enchilada Sauce
After the beef is nicely browned, drain off any excess fat to keep the filling from becoming greasy. Then stir in the rinsed black beans and half a cup of enchilada sauce. Sprinkle in the cumin, chili powder, smoked paprika, and salt. Simmer this wonderful mixture for about five minutes, stirring occasionally. This melds the flavors beautifully, creating a hearty and perfectly seasoned filling ready for wrapping.
Step 3: Assemble the Enchiladas
Lightly coat the bottom of a 9×13-inch baking dish with a few spoonfuls of the enchilada sauce to prevent sticking and add extra moisture. Lay out a tortilla and spoon about half a cup of the beef and bean mixture onto it. Add a little sprinkle of both cheddar and Monterey Jack cheese on top. Roll the tortilla up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling until the dish is full and inviting.
Step 4: Bake to Cheesy Perfection
Pour the remaining enchilada sauce evenly over the assembled rolls, then shower the top with the remaining shredded cheese. Cover the dish with foil to keep everything moist and bake for 20 minutes. Then, remove the foil and bake for an additional 5 to 10 minutes until the cheese on top is melted, bubbly, and slightly golden. This final bake gives you that irresistible cheesy crust that you’ll fall in love with.
How to Serve Cheesy Beef & Bean Enchiladas Recipe
Garnishes
A little fresh chopped cilantro sprinkled over the cheesy top instantly brightens the dish with a fresh herbal note and a splash of contrasting green. You can also add a dollop of sour cream or slices of creamy avocado on the side to complement the spices and add richness. A squeeze of lime juice at the table adds a zing that lifts all the flavors beautifully.
Side Dishes
These enchiladas pair wonderfully with simple sides that balance the richness. Consider serving them with Mexican rice or a light cilantro-lime salad. A crisp green salad with a tangy vinaigrette is perfect to cut through the cheese and beef. For an extra touch, warm some refried beans or steamed veggies for a colorful, nutritious finish.
Creative Ways to Present
For a crowd or family-style meal, arrange the enchiladas in a large casserole dish, letting everyone serve themselves. To dress it up for a festive occasion, add layers of colorful chopped tomatoes, sliced jalapeños, or even a sprinkle of crunchy tortilla strips on top before serving. You can also serve each enchilada on a colorful plate garnished individually with cilantro and lime wedges for a vibrant presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas make perfect next-day meals! Simply cover them tightly and store in the refrigerator for up to 3 days. Make sure to keep the dish sealed to maintain that wonderful moisture and avoid drying out the tortillas or cheese.
Freezing
If you want to prep ahead, these enchiladas freeze beautifully. Assemble them completely, cover tightly with plastic wrap and foil, then freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge for best results before reheating.
Reheating
To reheat, cover the enchiladas with foil and warm in a 350°F (175°C) oven for about 20 minutes, or until heated through and bubbly again. This gentle reheating helps maintain the creamy texture of the cheese and prevents drying out the tortillas. Alternatively, a microwave works fine for a quicker meal, just cover to keep moisture in.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas are a great gluten-free option. Just be gentle when rolling, as they tend to be more fragile than flour tortillas. Warming them before rolling helps prevent cracking.
How spicy is this Cheesy Beef & Bean Enchiladas Recipe?
This recipe has a mild to medium spice level thanks to the chili powder and smoked paprika. You can easily adjust the heat by adding chopped jalapeños or green chiles if you want a little extra kick.
Can I make this recipe vegetarian?
Yes! Simply swap the ground beef for extra beans, cooked lentils, or a plant-based meat substitute. The robust spices and cheese will keep the flavor just as satisfying.
Is it possible to prepare this recipe ahead of time?
Definitely! You can assemble the enchiladas a day before baking, cover them tightly, and store in the fridge. When ready, just pop them in the oven, adding extra bake time if needed for cold filling.
What cheeses work best for these enchiladas?
The combination of sharp cheddar and creamy Monterey Jack cheeses balances flavor and meltiness perfectly. You can experiment by adding mozzarella or pepper jack for extra stretch or spice.
Final Thoughts
There’s something incredibly satisfying about a warm, cheesy enchilada fresh from the oven, especially when it’s packed with that perfect blend of beef and beans. This Cheesy Beef & Bean Enchiladas Recipe is the ultimate comfort food that never goes out of style. Whether you’re feeding a family or entertaining friends, it’s an easy, wholesome dish that brings everyone together. I can’t wait for you to try it and make it one of your kitchen favorites too!
Print
Cheesy Beef & Bean Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 enchiladas
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Nut-Free
Description
These Cheesy Beef & Bean Enchiladas combine flavorful ground beef, black beans, and a blend of spices wrapped in warm flour tortillas, all smothered in rich red enchilada sauce and topped with melted cheddar and Monterey Jack cheese. Perfect for a comforting Mexican-inspired main course that’s easy to prepare and full of bold flavors.
Ingredients
Meat and Beans
- 1 pound ground beef
- 1 (15-ounce) can black beans, drained and rinsed
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
Spices and Sauces
- 1 (10-ounce) can red enchilada sauce (plus extra for topping)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
Other Ingredients
- 8 medium flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Chopped fresh cilantro for garnish (optional)
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Sauté Onions and Garlic: Heat olive oil in a large skillet over medium heat. Add diced onion and cook for about 3 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Ground Beef: Add ground beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink. Drain any excess fat to keep the mixture from being greasy.
- Add Beans and Seasonings: Stir black beans, ½ cup of enchilada sauce, ground cumin, chili powder, smoked paprika, and salt into the beef mixture. Simmer on low for 5 minutes, stirring occasionally to blend flavors.
- Prepare Baking Dish: Lightly coat the bottom of a 9×13-inch baking dish with a few spoonfuls of enchilada sauce to prevent sticking and add moisture.
- Fill and Roll Tortillas: Spoon about ½ cup of the beef and bean mixture onto each tortilla, sprinkle with some shredded cheese, then roll them up tightly. Place each rolled tortilla seam-side down in the prepared baking dish.
- Add Sauce and Cheese Topping: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the shredded cheddar and Monterey Jack cheese on top.
- Bake Covered: Cover the dish with foil and bake in the preheated oven for 20 minutes to heat through and melt the cheese.
- Bake Uncovered: Remove the foil and bake for an additional 5 to 10 minutes, or until the cheese is bubbly and slightly golden on top.
- Garnish and Serve: Sprinkle chopped fresh cilantro over the enchiladas before serving, if desired, to add a fresh, herbal note.
Notes
- For a gluten-free version, use corn tortillas instead of flour tortillas.
- Add chopped green chiles or jalapeños to the beef mixture for extra heat and flavor.
- Serve enchiladas with sides like sour cream, sliced avocado, or a squeeze of lime for added creaminess and zest.
