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
Scale
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.
