If you are craving a comforting, flavorful, and cheesy meal, this Cheesy Beef & Bean Enchiladas Recipe is exactly what you need to brighten up your dinner table. Packed with tender ground beef, hearty black beans, and a luscious blend of cheddar and Monterey Jack cheeses, these enchiladas combine classic Mexican flavors with ease and whimsy. The rich red enchilada sauce soaks through the fluffy tortillas, creating a dish that is both satisfying and irresistibly delicious, perfect for family dinners or entertaining friends.
Ingredients You’ll Need
Gathering simple but essential ingredients is key to creating the perfect Cheesy Beef & Bean Enchiladas Recipe. Each element plays a vital role in layering flavors and textures that make each bite a joy to savor.
- 1 pound ground beef: Provides a hearty, savory base with rich texture.
- 1 tablespoon olive oil: Helps to sauté onions and brown the beef perfectly.
- 1 small yellow onion (diced): Adds sweetness and depth to the filling.
- 2 cloves garlic (minced): Brings aromatic warmth that enhances the beef.
- 1 (15-ounce) can black beans (drained and rinsed): Adds protein, fiber, and a creamy bite.
- 1 (10-ounce) can red enchilada sauce (plus extra for topping): Provides that signature tangy, zesty flavor integral to enchiladas.
- 1 teaspoon ground cumin: Introduces earthy notes and pleasant spice.
- 1 teaspoon chili powder: Gives a gentle kick without overpowering.
- ½ teaspoon smoked paprika: Adds a subtle smoky depth to the taste.
- ½ teaspoon salt: Enhances all the flavors and balances the dish.
- 8 medium flour tortillas: Soft and pliable wraps to hold all the delicious filling.
- 2 cups shredded cheddar cheese: Brings sharp, melty goodness essential for cheesiness.
- 1 cup shredded Monterey Jack cheese: Adds creaminess and mild flavor to complement the cheddar.
- Chopped fresh cilantro for garnish (optional): Offers a fresh, herbal brightness for topping.
How to Make Cheesy Beef & Bean Enchiladas Recipe
Step 1: Prepare the Filling
Start by heating olive oil in a large skillet over medium heat. Add the diced onion and let it soften for about 3 minutes; this will release its natural sweetness essential for rich flavor. Then stir in the minced garlic and cook for another 30 seconds to unlock its aroma. Toss in the ground beef, breaking it up with a spoon as it browns evenly. Once cooked, drain the excess fat to keep things from getting greasy.
Step 2: Combine and Simmer
Next, stir in the black beans, half of the enchilada sauce, cumin, chili powder, smoked paprika, and salt. Let this mixture simmer on low heat for about 5 minutes, stirring occasionally. This gentle simmer allows the flavors to meld beautifully, giving the filling a warm, inviting taste you’ll adore.
Step 3: Assemble the Enchiladas
Lightly coat the bottom of a 9×13-inch baking dish with a few spoonfuls of enchilada sauce to prevent sticking and add moisture. Spoon roughly half a cup of the beef and bean filling into each flour tortilla, sprinkle with a little shredded cheese, then roll them up tightly and nestle each enchilada seam-side down in the dish. This careful assembly keeps everything intact and ensures every bite bursts with flavor.
Step 4: Top and Bake
Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the rest of the cheddar and Monterey Jack cheese on top. Cover the dish with foil and bake in the preheated oven at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 5 to 10 minutes, until the cheese is melted, bubbly, and slightly golden, creating that gorgeously cheesy crust that enchilada lovers dream about.
How to Serve Cheesy Beef & Bean Enchiladas Recipe
Garnishes
To brighten this savory dish, sprinkle chopped fresh cilantro over the top just before serving. The fresh herbal notes cut through the richness perfectly and add a splash of vibrant green color. For extra zest, a dollop of sour cream or a few slices of creamy avocado can take these enchiladas to the next level of deliciousness.
Side Dishes
Pair your cheesy beef and bean enchiladas with classic sides like Mexican rice or refried beans for a complete, hearty meal. A crisp green salad with lime vinaigrette also provides a refreshing contrast, balancing the heavier, cheesy main course with lightness and crunch.
Creative Ways to Present
If you want to jazz it up for guests, serve individual enchiladas on plates garnished with lime wedges and a sprinkle of queso fresco. You can even turn this into a taco bar by setting out various toppings such as sliced jalapeños, diced onions, and chopped tomatoes, inviting everyone to personalize their plate.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Beef & Bean Enchiladas Recipe is fantastic for next-day meals. Let the enchiladas cool completely, cover the dish tightly with foil or plastic wrap, and store in the refrigerator for up to 3 days. This helps maintain the flavors while keeping the cheese melty and the filling moist.
Freezing
You can freeze assembled enchiladas before baking for a convenient meal on busy days. Wrap the baking dish securely in foil and then plastic wrap to avoid freezer burn. They keep well for up to 2 months. When ready to eat, thaw overnight in the refrigerator before baking as instructed.
Reheating
For reheating, cover the enchiladas with foil to prevent the cheese from drying out, then bake in a 350°F (175°C) oven for about 15-20 minutes or until warmed through. Alternatively, microwave individual portions on medium power in 1-minute increments to keep that melty, fresh-from-the-oven feeling.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas work wonderfully and offer a traditional touch, plus they make this recipe gluten-free. Just warm them slightly before rolling to prevent cracking.
How spicy is this Cheesy Beef & Bean Enchiladas Recipe?
This recipe has a mild to medium heat level, thanks to the chili powder and smoked paprika. You can easily adjust the spice by adding jalapeños or hot sauce if you like a more fiery kick.
Can I make this recipe vegetarian?
Yes! Simply omit the ground beef and add extra beans, grilled vegetables, or plant-based crumbles to keep that hearty texture and delicious flavor.
Is this recipe suitable for meal prep?
Definitely. This dish reheats beautifully and tastes almost as good the next day, making it ideal for meal prepping lunches or dinners for the week.
What can I use instead of black beans?
Kidney beans or pinto beans can be great substitutes if you want a slightly different texture or flavor. Just make sure to drain and rinse them well before adding to the filling.
Final Thoughts
This Cheesy Beef & Bean Enchiladas Recipe has a way of bringing warmth and joy to the table with every bite. It’s a dish that wraps comforting flavors and satisfying textures in one delicious package that’s surprisingly easy to make. Whether you’re making it for a weekday dinner or special occasion, give this recipe a try and watch it become a beloved favorite in your home.
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
Description
These Cheesy Beef & Bean Enchiladas are a delightful Mexican-inspired main course featuring seasoned ground beef, black beans, and a blend of cheddar and Monterey Jack cheese all wrapped in soft flour tortillas. Baked to perfection with rich enchilada sauce and melted cheese, this dish offers a comforting and flavorful meal perfect for weeknight dinners or casual gatherings.
Ingredients
Beef and Bean Filling
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 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
Assembly
- 8 medium flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Chopped fresh cilantro for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for about 3 minutes until softened, then stir in the minced garlic and cook for an additional 30 seconds to release the flavors.
- Cook Beef: Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat from the skillet.
- Combine Filling Ingredients: Stir in the black beans, ½ cup of the enchilada sauce, ground cumin, chili powder, smoked paprika, and salt. Simmer the mixture over medium heat for 5 minutes, stirring occasionally to blend the 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 flavor.
- Assemble Enchiladas: Fill each tortilla with about ½ cup of the beef and bean mixture and a sprinkle of shredded cheese. Roll up each tortilla tightly and place seam-side down in the baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining cheddar and Monterey Jack cheese on top.
- Bake Covered: Cover the baking 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 until the cheese is bubbly and slightly golden.
- Garnish and Serve: Garnish with chopped fresh cilantro if desired. Serve immediately and enjoy your cheesy beef and bean enchiladas.
Notes
- You can substitute corn tortillas for a gluten-free option.
- Add chopped green chiles or jalapeños to the filling for extra heat.
- Serve with sour cream, avocado slices, or a squeeze of lime for added freshness.
