Cheesy Beef & Bean Enchiladas Recipe

I love a good enchilada, and these Cheesy Beef & Bean Enchiladas are some of my favorites! They’re packed with flavor, thanks to a homemade spice mix and a rich enchilada sauce. Plus, they’re filled with a hearty mixture of ground beef, refried beans, and black beans. And of course, you can’t forget the melty cheese on top!

I often make these enchiladas for a fun and festive weeknight dinner. They’re always a hit with my family and friends, and they’re perfect for sharing. Plus, they’re surprisingly easy to make, even if you’re a beginner cook.

Why You’ll Love These Cheesy Beef & Bean Enchiladas

• Flavor Explosion: These enchiladas are bursting with flavor, thanks to the homemade spice mix and the rich enchilada sauce. It’s way better than anything you can get in a can!
• Hearty and Satisfying: The filling is packed with protein and fiber, making these enchiladas a satisfying and complete meal.
• Easy to Make: This recipe is surprisingly simple to follow, even for beginner cooks.
• Perfect for Sharing: These enchiladas are great for feeding a crowd. They’re perfect for parties, potlucks, or family gatherings.

this Recipe

Ingredients for Cheesy Beef & Bean Enchiladas

Here’s what I use to make these delicious enchiladas:

Spice Mix:

• Onion Powder and Garlic Powder: These add a savory base to the spice mix.
• Cumin Powder, Paprika, and Dried Oregano: These spices add warmth and depth of flavor.
• Cayenne Pepper: Optional, but I like to add a pinch for a bit of heat.

Enchilada Sauce:

• Olive Oil: For sautéing the flour.
• Flour: This helps to thicken the sauce.
• Chicken Stock: I use low-sodium chicken stock for the base of the sauce.
• Tomato Passata or Canned Tomato Sauce: Adds richness and acidity to the sauce.
• Salt and Pepper: To season the sauce.

Beef Filling:

• Olive Oil: For sautéing the vegetables and beef.
• Garlic: Minced garlic adds a punch of flavor.
• Onion: Finely chopped onion adds sweetness and depth.
• Ground Beef: I use lean ground beef, but you can use any type of ground beef you prefer.
• Refried Beans: Adds a creamy texture and another layer of flavor.
• Black Beans: Adds protein and fiber.

Enchiladas:

• Tortillas: I use flour tortillas, but you can also use corn tortillas.
• Melting Cheese: I like to use a blend of Monterey Jack, cheddar, and queso quesadilla, but you can use your favorite melting cheese.
• Cilantro: Optional, but I like to garnish with fresh cilantro.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Variations

Want to try something different? Here are a few ideas:

• Spicy Kick: Add more cayenne pepper to the spice mix or use a spicier enchilada sauce.
• Veggie Power: Add some sauteed bell peppers or zucchini to the beef filling.
• Chicken or Turkey: Swap out the ground beef for ground chicken or turkey.
• Cheese Lover’s Dream: Add more cheese! You can also try different types of cheese, like pepper jack or Oaxaca cheese.

How to Make Cheesy Beef & Bean Enchiladas

Step 1: Make the Spice Mix

I start by mixing together all the spices for the spice mix in a small bowl.

Step 2: Make the Enchilada Sauce

Next, I make the enchilada sauce. I heat some olive oil in a saucepan and then whisk in the flour to make a roux. I gradually whisk in the chicken stock, tomato passata (or canned tomato sauce), salt, pepper, and some of the spice mix. I let the sauce simmer until it thickens.

Step 3: Make the Beef Filling

While the sauce is simmering, I make the beef filling. I heat some olive oil in a skillet and sauté the garlic and onion. Then, I add the ground beef and cook it until it’s browned. I stir in the remaining spice mix, refried beans, black beans, a bit of the enchilada sauce, and salt and pepper.

Step 4: Assemble the Enchiladas

I preheat my oven to 350°F and lightly grease a baking dish. I spread a bit of the enchilada sauce on the bottom of the dish to prevent the tortillas from sticking. Then, I fill each tortilla with the beef filling, roll them up, and place them seam-down in the baking dish.

Step 5: Bake

I pour the remaining enchilada sauce over the enchiladas and top them with cheese. Then, I bake them in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.

Step 6: Serve

I garnish the enchiladas with fresh cilantro, if desired, and serve them hot.

Tips and Tricks

• Tortilla Warmth: Warm the tortillas in the microwave for a few seconds before filling them. This will make them more pliable and easier to roll.
• Don’t Overfill: Be careful not to overfill the tortillas, or they may burst open during baking.
• Cheese Choice: Use a good melting cheese for the best results.

How to Serve

I love serving these Cheesy Beef & Bean Enchiladas with:

• Sour Cream and Guacamole: These classic toppings add a cool and creamy element to the dish.
• Rice and Beans: Serve the enchiladas with a side of Mexican rice and refried beans for a complete meal.
• Salad: A simple green salad with a light vinaigrette is a refreshing complement to these hearty enchiladas.

Make Ahead and Storage

• Make Ahead: You can assemble the enchiladas ahead of time and bake them later.
• Freezing: You can freeze the assembled enchiladas (unbaked) for up to 2 months.
• Storing: Store leftover enchiladas in the refrigerator for up to 3 days.

FAQs

1. Can I use corn tortillas?
Yes, you can use corn tortillas, but they may be a bit more fragile and prone to breaking.

2. Can I make these enchiladas vegetarian?
Yes, you can use a vegetarian meat substitute or just leave out the meat altogether and add more beans and veggies.

3. How can I reheat the enchiladas?
You can reheat them in the oven at a low temperature or in the microwave.

There you have it! A delicious and easy recipe for Cheesy Beef & Bean Enchiladas. Enjoy!

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