Beef and Bean Enchiladas – Heavenly Home Cooking

6 November 2024

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These enchiladas bring a blend of seasoned ground beef, beans, and fresh veggies, all wrapped in warm corn tortillas and topped with a homemade enchilada sauce and cheddar cheese. They’re cheesy, hearty, and ideal for a family dinner.

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White baking dish filled with baked beef and bean enchiladas, topped with melted cheddar cheese and garnished with fresh cilantro leaves, placed on a dark wooden surface with a black and white cloth nearby.

There’s something magical about a warm, cheesy pan of enchiladas straight out of the oven. These beef and bean enchiladas are packed with bold flavors and topped with melty cheddar for the ultimate comforting dinner.

Perfect for a busy weeknight or a weekend meal, this dish combines seasoned ground beef, black beans, and a homemade enchilada sauce, all wrapped in corn tortillas. It’s a recipe that’s simple to make yet delivers big on flavor.

If you love Mexican-inspired dishes like these enchiladas, you might also enjoy my Loaded Beef Nachos, a perfect meal or appetizer with layers of flavor and texture, or my Beef Soft Tacos, which is the perfect quick and easy weeknight meal.

What We Think You’ll Love About This Recipe

Bold Flavors. With a homemade enchilada sauce and a delicious and hearty beef and bean filling, these enchiladas are packed with flavor.
Easy and Family-Friendly. This recipe is straightforward enough for a weeknight dinner yet satisfying enough to please the whole family. Plus, it’s a fun recipe to make with kids if they like helping in the kitchen!
Customizable. Feel free to adjust the spice level, swap in different beans, or add extra veggies to suit your taste. These enchiladas are flexible and work well with whatever you have on hand.
Perfect for Meal Prep. Make a batch and enjoy leftovers throughout the week! These enchiladas reheat beautifully, making them ideal for packed lunches or quick meals on busy nights.
Crowd-Pleaser. Whether you’re hosting friends or feeding your family, this dish is always a hit. It’s comfort food at its finest, with a cheesy topping that’s sure to impress.

Ingredient Overview

Be sure to check out the full recipe and ingredient list below

Ingredients for beef and bean enchiladas, labeled: enchilada sauce, corn tortillas, ground beef, cheddar cheese, black beans, onion, bell pepper, and enchilada seasoning packet.

Ground Beef. Ground beef forms the base of the filling. You can easily swap ground beef for ground turkey or chicken, or even go meatless by adding extra black beans or sautéed mushrooms.
Black Beans. Black beans add fiber and a soft texture that pairs perfectly with the beef. Pinto beans or kidney beans make a good alternative if you don’t have black beans on hand.
Onion and Bell Pepper. These veggies add a layer of sweetness and texture to the filling. You can use red, yellow, or green bell peppers depending on what you prefer. I used a large red bell pepper because it’s sweet. You can substitute the bell pepper with diced zucchini or mushrooms.
Enchilada Seasoning. Enchilada or taco seasoning brings Mexican flavors to the filling. If you don’t have a seasoning packet, you can use a mix of chili powder, cumin, garlic powder, and smoked paprika. A simple recipe for a homemade version is in the recipe card below.
Corn Tortillas. Classic corn tortillas add a lot of flavor. If you prefer flour tortillas, they’ll work too, but they can become mushy. If you do use flour tortillas, I recommend that you not dip them in the enchilada sauce before filling and rolling. Reserve the sauce for the end and pour it over your rolled tortillas sparingly. For gluten-free options, stick with certified gluten-free corn tortillas.
Enchilada Sauce. A delicious, easy homemade red sauce brings everything together. If you’re short on time, you can substitute store-bought enchilada sauce, but homemade will always be best.
Cheddar Cheese. Melted cheddar cheese adds the irresistible finishing touch. Feel free to substitute with Monterey Jack or a Mexican cheese blend if that’s what you prefer.

Tips for Success

Warm Your Tortillas First. Briefly heating the corn tortillas in a skillet or microwave makes them more pliable and prevents them from cracking when you roll them. This small step can make a big difference in assembly!
Drain Excess Fat. After browning the ground beef, drain any excess fat. This prevents the filling from becoming greasy.
Use Freshly Grated Cheese. If possible, grate the cheese from a block rather than using pre-shredded cheese. Freshly grated cheese melts better.
Adjust the Spice Level. You can customize the heat by choosing mild, medium, or spicy enchilada sauce, and adding extra chili powder or cayenne if you like more kick.
Don’t Overfill the Tortillas. Add just a couple of spoonfuls of filling to each tortilla to prevent them from spilling over. This will make it easier to roll.
Let Them Cool Slightly Before Serving. Enchiladas can be very hot right out of the oven. Let them sit for a few minutes before serving to allow the cheese to set and make them easier to serve.
Garnish. A sprinkle of fresh cilantro or green onions adds a pop of color and flavor.

Step-by-Step Instructions for Enchiladas (With Photos)

See the recipe card below for step-by-step instructions to make the homemade enchilada sauce.

Prepare the Enchilada Filling

Raw ground beef in a black skillet, ready to be browned for a beef and bean enchiladas recipe. — **Step 1:** In a large skillet, cook the ground beef over medium heat

Cooked ground beef in a black skillet, browned and ready for the next steps in the beef and bean enchiladas recipe. — Cook the beef until browned, breaking it up with a spoon as it cooks. Drain any excess fat.

Browned ground beef in a black skillet with diced red bell pepper and onions added, ready to be sautéed for the beef and bean enchiladas recipe. — **Step 2:** Add diced onion and bell pepper to the skillet with the beef and sauté for 4-5 minutes until softened.

Skillet with browned ground beef, diced red bell pepper, onions, black beans, and seasoning mix added, ready to be combined for the beef and bean enchiladas filling. — **Step 3:** Stir in black beans, and enchilada seasoning (or the homemade spice blend provided in the notes below). Let the mixture simmer for a few minutes until the flavors meld.

Assemble the Enchiladas and Bake

Step 1: Preheat oven to 375 F (190 C).

White baking dish with a thin layer of homemade enchilada sauce spread across the bottom, prepared for assembling beef and bean enchiladas. — **Step 2:** Spread a few tablespoons of enchilada sauce in the bottom of a baking dish.

Glass bowl with enchilada sauce and a corn tortilla dipped halfway, preparing to soften the tortilla for assembling beef and bean enchiladas. — **Step 3:** Pour some of the enchilada sauce in a small bowl or shallow dish, and dip one of the tortillas in the sauce until coated in sauce.

White baking dish with enchilada sauce, a tortilla filled with beef and bean mixture in the process of being rolled for assembling beef and bean enchiladas. — **Step 4:** Spoon the beef mixture into the tortilla, roll it up, and place it seam-side down in the baking dish. Repeat with remaining filling and tortillas. You may not need all of the tortillas, or you may need more, depending on how full you fill them.

White baking dish filled with assembled beef and bean enchiladas, topped generously with shredded cheddar cheese, ready to be baked. — **Step 5:** If you have any enchilada sauce left over, pour it over the enchiladas, then sprinkle shredded cheddar cheese on top.

Place the dish in the oven and bake for 20-25 minutes, or until bubbly and golden.
Remove from the oven and garnish with fresh cilantro, if desired. Serve hot and enjoy!

Storage Instructions

Fridge: Store any leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply cover the dish with foil and warm in the oven at 350 F (177 C) until heated through, or microwave individual portions.

Freezer: These enchiladas freeze well, making them ideal for meal prep. After baking, allow the enchiladas to cool completely, then transfer to a freezer-safe container. They can be frozen for up to 3 months. To reheat, let the enchiladas thaw in the refrigerator overnight, then bake at 350 F (177 C) until warmed through, adding extra cheese on top if you’d like.

Make-Ahead: Assemble the enchiladas as instructed but stop before baking. Cover the dish tightly and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the baking time to make sure they’re heated all the way through.

Love Mexican-Inspired Dishes? Here are a few more recipes to try!

Close-up of cheesy beef and bean enchiladas being served from a baking dish, topped with melted cheddar and garnished with fresh cilantro.

Prep Time:20 minutes

Cook Time:45 minutes

Total Time:1 hour 5 minutes

Enchilada Sauce

2 tablespoons vegetable oil
2 tablespoons all-purpose flour
3 tablespoons chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
¼ teaspoon dried oregano
2 cups chicken or vegetable broth
Salt to taste

Enchiladas

1 lb ground beef
1 small small onion diced
1 bell pepper diced
1 can black beans 15 oz. Undrained.
1 packet enchilada or taco seasoning [Note 1]
16-18 corn tortillas 5¼ in diameter [Note 2]
1½ cups cheddar cheese shredded
Fresh cilantro chopped (optional)

Make the Enchilada Sauce:

In a medium saucepan, heat the vegetable oil over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux [Note 3].

2 tablespoons vegetable oil, 2 tablespoons all-purpose flour
Stir in the chili powder, garlic powder, onion powder, cumin, and oregano, and cook for about 30 seconds to bloom the spices [Note 4].

3 tablespoons chili powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground cumin, ¼ teaspoon dried oregano
Gradually add the broth, whisking constantly to avoid lumps. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally until it thickens slightly [Note 5].

2 cups chicken or vegetable broth
Taste and season with salt as needed. Set aside.

Salt

Prepare the Enchiladas:

In a large skillet, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks. Drain any excess fat [Note 6].

1 lb ground beef
Add diced onion and bell pepper to the skillet with the beef and sauté for 4-5 minutes until softened.

1 small small onion, 1 bell pepper
Stir in black beans, and enchilada seasoning (or the homemade spice blend provided in the notes below). Let the mixture simmer for a few minutes until the flavors meld.

1 can black beans, 1 packet enchilada or taco seasoning

Assemble and Bake:

Preheat oven to 375 F (190 C).
Spread a few tablespoons of enchilada sauce in the bottom of a baking dish.

16-18 corn tortillas
Pour some of the enchilada sauce in a small bowl or shallow dish, and dip one of the tortillas in the sauce until coated in sauce.
Spoon the beef mixture into the tortilla, roll it up, and place it seam-side down in the baking dish. Repeat with remaining filling and tortillas. You may not need all of the tortillas, or you may need more, depending on how full you fill them. [Note 7].
If you have any enchilada sauce left over, pour it over the enchiladas, then sprinkle shredded cheddar cheese on top.

1½ cups cheddar cheese
Place the dish in the oven and bake for 20-25 minutes, or until bubbly and golden.
Remove from the oven and garnish with fresh cilantro, if desired. Serve hot and enjoy!

Fresh cilantro

You can also make your own blend. Here’s a simple recipe:
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon garlic powder
Warming the corn tortillas briefly in a dry skillet or microwave before filling makes them more pliable and easier to roll without cracking.
Cooking the flour and oil together until it smells nutty creates a roux, which will help thicken the sauce.
Blooming the spices in oil releases their flavors and gives the sauce more flavor.
To avoid lumps, add the broth slowly while whisking.
Draining fat from the cooked beef prevents the filling from becoming greasy.
If assembling the enchiladas ahead of time, cover with plastic wrap and refrigerate. Add sauce and cheese just before baking.

Beef and Bean Enchiladas – Heavenly Home Cooking

What We Think You’ll Love About This Recipe

Ingredient Overview

Tips for Success