Description

Baked Beef & Bean Enchiladas are a quick, hearty, and family-friendly dinner option combining savory ground beef, creamy black beans, mild spices, and melty shredded cheese wrapped in soft tortillas, all baked to bubbly perfection. This dish is easy to customize, make-ahead friendly, and perfect for busy weeknights or meal prep.

Ingredients

Scale

Meat and Beans

1 lb ground beef
1 can (15 oz) black beans, drained and rinsed

Vegetables and Aromatics

1 medium onion, diced
2 cloves garlic, minced

Spices and Sauce

1 cup enchilada sauce
1 tsp ground cumin
1 tsp chili powder

Tortillas and Cheese

8–10 flour or corn tortillas
2 cups shredded cheese (cheddar and Monterey Jack blend recommended)

Optional Garnishes

Fresh cilantro, chopped
Diced avocado
Sour cream

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Instructions

Prepare the filling: Brown the ground beef in a skillet over medium heat until no pink remains. Add diced onions and minced garlic, cooking until soft and fragrant. Stir in the drained black beans, enchilada sauce, cumin, and chili powder, and let the mixture simmer for a few minutes to blend the flavors.
Assemble the enchiladas: Lay out the tortillas and spoon a generous amount of the beef and bean mixture onto each. Sprinkle shredded cheese on top, then roll each tortilla tightly and place seam-side down in a greased baking dish.
Add sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, then top with the remaining shredded cheese to create a golden, melty crust when baked.
Bake until bubbly: Preheat the oven to 375°F (190°C). Cover the dish with foil and bake for 15 minutes, then uncover and bake for another 5 to 10 minutes until the cheese is melted and bubbling.
Garnish and serve: Let the enchiladas rest for a few minutes after baking. Garnish with fresh cilantro or diced avocado if desired. Serve warm and enjoy.

Notes

Drain the beans well to avoid watery enchiladas.
Do not overfill the tortillas to prevent splitting during baking.
Use a mix of cheddar and Monterey Jack cheese for the best flavor and meltiness.
Warm tortillas briefly before rolling to make them more pliable.
Cover with foil for the first 15 minutes of baking to keep enchiladas moist, then uncover to brown the cheese.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizers
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada
Calories: 350
Sugar: 3g
Sodium: 600mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 20g
Cholesterol: 55mg