Description
These Beef and Bean Enchiladas are a delicious and hearty Mexican-inspired dish, featuring seasoned ground beef and black beans wrapped in warm flour tortillas, topped with enchilada sauce and melted cheese. Perfect for a quick and satisfying weeknight dinner, they combine bold flavors and a comforting texture with minimal prep time.
Ingredients
Scale
Beef and Bean Filling
- 1 lb ground beef
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Assembly and Toppings
- 1 can (10 oz) enchilada sauce
- 8 flour tortillas
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the enchiladas.
- Brown the Beef: In a skillet over medium heat, cook the ground beef until it’s browned and no longer pink. Once cooked, drain any excess fat to keep the dish from being greasy.
- Season the Meat: Stir in chili powder, cumin, salt, and pepper into the browned beef to infuse it with deep, savory flavors. Mix thoroughly to evenly distribute the seasonings.
- Add Beans and Sauce: Incorporate the drained black beans and 1/2 cup of the enchilada sauce into the meat mixture, stirring until everything is well combined for a rich filling.
- Assemble Enchiladas: Spoon the beef and bean mixture onto the center of each flour tortilla. Roll each tortilla tightly and place them seam-side down in a baking dish to prepare for baking.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, then generously sprinkle shredded cheese on top to create a deliciously cheesy crust once baked.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is fully melted and bubbly, and the enchiladas are heated through.
- Serve: Remove from oven, let cool slightly, then serve hot and enjoy your flavorful and comforting beef and bean enchiladas.
Notes
- For a spicier dish, add jalapeños or a dash of hot sauce to the beef mixture.
- You can substitute ground turkey or chicken for a leaner option.
- Use corn tortillas to make the dish gluten-free, if desired.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Add fresh cilantro or a dollop of sour cream when serving for extra flavor.
