Beef and Bean Enchiladas fans, get ready for a savory and delicious meal! Imagine ground beef and creamy refried beans wrapped in soft corn tortillas and topped with warm enchilada sauce. Perfect for family gatherings or cozy dinners at home, this recipe is sure to satisfy everyone at the table.
Why Make This Recipe
This recipe for Beef and Bean Enchiladas is not just tasty; it’s also simple and quick to prepare. Using basic ingredients, you can create a comforting dish that is packed with flavor. Plus, it’s a great way to incorporate protein and beans into your meal, making it nourishing and filling. If you enjoy beef dishes, you might also want to check out Beef and Guinness Stew or Beef Tips and Gravy for more delicious ideas.
How to Make Beef and Bean Enchiladas
Ingredients:
- 680 g ground beef
- 1 tablespoon dried minced onion flakes or 1 small onion, finely diced
- 425 g canned refried beans
- 1 package taco seasoning mix
- 3 cans (each 285 g) enchilada sauce
- 12 corn tortillas (15 cm each)
- 340 g shredded cheddar cheese
Directions:
- Preheat the oven to 175°C (350°F). Lightly grease a 22 x 33 cm baking dish with nonstick cooking spray.
- Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat.
- Return the beef to the skillet, add onion flakes or diced onion, refried beans, and taco seasoning. Stir well to combine and cook on low until heated through. Set aside.
- Pour enchilada sauce into a saucepan and heat over medium until warmed. Pour 240 ml of sauce into the bottom of the prepared baking dish.
- Wrap corn tortillas in a damp paper towel and microwave for 45–60 seconds until pliable. Lightly brush both sides of each tortilla with enchilada sauce.
- Place approximately 80 ml beef mixture down the center of each tortilla. Top with 1 tablespoon (about 7 g) shredded cheddar cheese. Roll and arrange seam-side down in the baking dish. Repeat for all tortillas.
- Spread the remaining enchilada sauce evenly over rolled enchiladas. Sprinkle the remaining shredded cheddar cheese across the top.
- Bake in the preheated oven for 15–20 minutes, or until cheese is melted and enchiladas are heated through.
How to Serve Beef and Bean Enchiladas
Serve these enchiladas hot, straight from the oven. They can be garnished with fresh cilantro, sour cream, or guacamole for added flavor. A side of rice or a fresh salad pairs perfectly with this meal. If you’re looking for more easy beef recipes, consider making Easy Beef and Broccoli for a delightful variation.
How to Store Beef and Bean Enchiladas
To store leftovers, let the enchiladas cool completely, and then place them in an airtight container. They can be kept in the fridge for about 3-4 days. If you want to keep them longer, freeze them for up to 2 months. Just make sure to wrap them tightly to prevent freezer burn.
Tips to Make Beef and Bean Enchiladas
- If you want a bit more heat, add some diced jalapeños into the beef mixture.
- Use a mix of cheeses for a more complex flavor. A combination of cheddar and Monterey Jack works great!
- Make sure to warm the tortillas before filling them to avoid tearing.
- Feel free to substitute ground beef with ground turkey or a plant-based protein for a lighter version.
Variation
You can easily modify this recipe by adding other ingredients like corn, black beans, or diced bell peppers to the beef mixture for extra flavor and nutrition.
FAQs
1. Can I prepare these enchiladas ahead of time?
Yes, you can assemble the enchiladas a day before and keep them in the fridge. Just bake them when you’re ready to eat.
2. Can I use flour tortillas instead of corn tortillas?
Yes, you can substitute flour tortillas, but keep in mind they might alter the taste and texture slightly.
3. How do I reheat leftover enchiladas?
You can reheat them in the microwave or in the oven. For the oven, cover with foil and bake at 175°C until heated through.
Beef and Bean Enchiladas
Ingredients
Filling
- 680 g ground beef Make sure to drain excess fat after cooking.
- 1 tablespoon dried minced onion flakes or 1 small onion, finely diced Diced onion can be used instead of flakes.
- 425 g canned refried beans
- 1 package taco seasoning mix
Assembly
- 3 cans enchilada sauce (each 285 g) Reserve 240 ml for the bottom of the baking dish.
- 12 corn tortillas (15 cm each) Warm before filling to prevent tearing.
- 340 g shredded cheddar cheese Use a mix of cheeses for enhanced flavor.
Instructions
Preparation
- Preheat the oven to 175°C (350°F). Lightly grease a 22 x 33 cm baking dish with nonstick cooking spray.
- Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat.
- Return the beef to the skillet, add onion flakes or diced onion, refried beans, and taco seasoning. Stir well to combine and cook on low until heated through. Set aside.
- Pour enchilada sauce into a saucepan and heat over medium until warmed. Pour 240 ml of sauce into the bottom of the prepared baking dish.
- Wrap corn tortillas in a damp paper towel and microwave for 45–60 seconds until pliable. Lightly brush both sides of each tortilla with enchilada sauce.
Assembly
- Place approximately 80 ml beef mixture down the center of each tortilla. Top with 1 tablespoon (about 7 g) shredded cheddar cheese. Roll and arrange seam-side down in the baking dish. Repeat for all tortillas.
- Spread the remaining enchilada sauce evenly over rolled enchiladas. Sprinkle the remaining shredded cheddar cheese across the top.
- Bake in the preheated oven for 15–20 minutes, or until cheese is melted and enchiladas are heated through.
Serving
- Serve these enchiladas hot, garnished with fresh cilantro, sour cream, or guacamole.
