Beef and Bean Enchiladas
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As everyone settles back into the rhythm of school and busy schedules, I’ve got the perfect dinner solution: a recipe for satisfying Beef and Bean Enchiladas.
Mexican food is always a guaranteed hit at my house, and these enchiladas were no exception—they were devoured exactly as I expected!
I’m a firm believer that corn tortillas make the best enchiladas, giving them a flavor and texture that flour simply can’t match. That wonderful coating of rich, savory red enchilada sauce is another reason I prefer enchiladas over burritos any day of the week.
This recipe ensures a hearty, filling meal by packing the tortillas with both seasoned ground beef and beans. Plus, we certainly don’t skimp on the cheese! It’s the perfect cozy dish to welcome fall nights and busy weeknights alike.
Ingredients for Beef and Bean Enchiladas
- ENCHILADA SAUCE
- GROUND BEEF
- CUMIN
- GARLIC POWDER
- ONION POWDER
- CHILI POWDER
- KOSHER SALT
- CORN TORTILLAS
- COCONUT OIL
- REFRIED BEANS
- CHEDDAR CHEESE
Instructions for Beef and Bean Enchiladas
Prep and Sauce the Pans
Preheat your oven to 350°F. In a 9 x 13 inch pan, spread about ¾ cup of red enchilada sauce across the bottom. This prevents sticking and infuses the bottom of the tortillas with flavor. In a smaller 8 x 8 inch pan, spread approximately ¼ cup of sauce in the bottom.
Cook the Hearty Filling
In a large skillet over medium heat, brown the ground beef until it’s fully cooked through. Drain off any excess grease completely.
Add the seasonings: cumin, garlic powder, onion powder, chili powder, and kosher salt. Stir well to coat the beef. Stir in 1 cup of the red enchilada sauce. Let this mixture cook for just 1 to 2 minutes to allow the flavors to meld. Remove the skillet from the heat and set the filling aside.
Assemble and Bake
Set up your assembly line! You’ll need the seasoned ground beef, the refried beans, and about 2 cups of shredded cheddar cheese.
Soften the tortillas for easier rolling: Lightly brush both sides of each corn tortilla with oil. Heat the oiled tortillas for about 30–45 seconds per side in a warm, dry skillet or griddle. This makes them pliable and prevents tearing.
Fill and Roll
Working one tortilla at a time, quickly spread a thin layer (about 1 tablespoon) of refried beans, followed by a generous scoop (a couple of tablespoons) of the ground beef filling, and finally, a small pinch of the shredded cheese.
Roll the corn tortilla up tightly and place it seam side down into your prepared baking dish. Tip: Fit 12 enchiladas into the 9 x 13 inch pan and 6 enchiladas into the 8 x 8 inch pan.
Once all the tortillas have been filled and placed, pour the remaining enchilada sauce evenly over the tops of the rolled tortillas. Sprinkle the remaining shredded cheese evenly over the sauced enchiladas. Lastly, cover the dishes tightly with foil and bake for 30 minutes.
After 30 minutes, the sauce should be bubbly and the enchiladas heated through. Remove the foil and bake for a few more minutes until the top cheese layer is fully melted and slightly golden. Serve immediately! To finish, top with sour cream and any other desired fixings like cilantro, hot sauce, or sliced olives. These enchiladas are guaranteed to be a hit!
Frequently Asked Questions
Can I use flour tortillas instead of corn tortillas?
You absolutely can, but be aware of the texture difference. Flour tortillas tend to be softer, while corn tortillas hold up better and provide a more authentic flavor. If using flour, you can skip the oil brushing step, but you may still want to briefly warm them to make them easier to roll without cracking.
Do I need to drain the grease from the ground beef?
Yes, it is highly recommended. Draining the excess grease prevents your enchiladas from being overly oily and ensures the sauce can properly coat and bind the meat and spices.
What if I don’t have enough baking pans for the two sizes?
You can easily adapt! Simply use the largest pan you have (like the 9×13 inch) and place all 18 enchiladas inside. The key is to make sure they are snugly placed so they don’t unroll during baking. Adjust the initial sauce spread accordingly to cover the bottom of your single pan.
Can I prepare these enchiladas ahead of time?
Yes! Enchiladas are great for prepping in advance. Assemble the entire dish (through Step 6, before baking), cover it tightly with foil, and store it in the refrigerator for up to 24 hours. When ready to bake, you may need to add 5-10 minutes to the baking time since they’ll be cold.
How long do leftovers last?
Leftover enchiladas should be stored in an airtight container in the refrigerator and are best enjoyed within 3 to 4 days. Reheat them gently in the microwave or oven.
FOR MORE RECIPES LIKE THIS, TRY:
- Easy Cheese Enchiladas
- Cream Cheese Chicken Enchiladas
- Classic Beef Enchiladas
- Slow Cooker Chicken Enchiladas
Beef and Bean Enchiladas
Real Mom Kitchen
Equipment
Ingredients
- 24 oz enchilada sauce divided
- 1 lb ground beef
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp chili powder
- 1 tsp kosher salt
- 18 corn tortillas
- 2-3 Tbsp coconut oil
- 1 cup refried beans
- 4 cups shredded cheddar cheese divided
Instructions
- Preheat oven to 350 degrees.
- In a 9 x 13 pan, spread 3/4 cup of the sauce in the bottom of the pan. Then spread 1/4 cup of sauce in the bottom of an 8 x 8 pan.
- In a skillet over medium heat, brown ground beef until fully cooked. Drain off any excess grease. Add in cumin, garlic powder, onion powder, chili powder, kosher salt, and 1 cup of the enchilada sauce. Cook 1-2 minutes more. Remove from heat and set aside.
- Make an assembly line with the ground beef, refried beans, and 2 cups of cheddar cheese.
- Brush each tortilla with a light coating of the oil and heat for 30-45 seconds per side in a warm skillet or griddle.
- Working one at a time, remove tortilla from griddle. Spread with a tablespoon of refried beans, a couple tablespoons of ground beef, and a pinch of cheese. Roll corn tortilla up and place seam side down in one of the dishes lined with enchilada sauce. You’ll put 12 in the 9 x 13 pan and 6 in the 8 x 8 inch pan.
- Repeat until all tortillas have been filled, rolled and placed into baking dish(es).
- Pour the rest of the enchilada sauce evenly over the enchiladas and sprinkle with the remaining shredded cheese. Cover dishes with foil and bake for 30 minutes until heated through and enchilada sauce is bubbly and shredded cheese is melted. Uncover and bake for a few more minutes until cheese is fully melted. Serve with sour cream and any other desired toppings. Serves 6.
