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
Scale
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.
