Beef and Bean Enchiladas

These beef and bean enchiladas have become my go-to for busy weeknights and always get rave reviews at the table. They are hearty deeply flavorful and impressively easy to pull together. Best of all leftovers reheat beautifully making them a lifesaver for lunches or busy days.

I first tried this on a hectic Friday evening when I needed some comfort food fast. My family devoured the pan and ever since it is the most requested dinner when friends visit.

Ingredients

• Ground beef: brings deep flavor and hearty texture choosing lean beef keeps enchiladas from becoming greasy
• Dried minced onion or fresh onion diced: adds savory sweetness look for firm onions with papery skins or good quality dried flakes
• Refried beans: lend creaminess and help bind the filling select a can with only a few wholesome ingredients
• Taco seasoning: packs in lots of spice without effort buy a blend with no artificial additives for best flavor
• Enchilada sauce: the soul of the dish canned versions are quick but if you spot a good local brand grab it homemade works beautifully too
• Corn tortillas: provide authentic texture warm soft tortillas are easiest to roll
• Shredded cheddar cheese: creates a bubbly melty topping go for freshly shredded if possible for best melt

Step-by-Step Instructions

Brown the Beef:

Cook the ground beef in a large skillet over medium heat stirring occasionally until well browned use a sturdy spatula to break it up into crumbles as it cooks this ensures every bite is flavorful

Mix the Filling:

Once beef is cooked drain excess fat return beef to the skillet add onion flakes or diced onion refried beans and taco seasoning mix thoroughly and gently heat over low stirring until the filling is steaming hot and well combined the beans should make the mixture creamy and cohesive

Warm the Sauce:

Pour enchilada sauce into a saucepan set it over medium heat and bring just to a gentle simmer this makes it more fragrant and ensures it pours and spreads smoothly

Prep the Pan and Tortillas:

Add about one cup of warm enchilada sauce to a lightly greased 9 by 13 inch baking pan tilt the pan so the sauce covers the bottom wrap corn tortillas in a damp paper towel heat in the microwave for just under a minute until they are warm and pliable

Fill and Roll:

Using a brush coat both sides of a tortilla with enchilada sauce scoop about one third cup of beef and bean mixture down the center sprinkle a spoonful of cheese on top roll the tortilla tightly and place seam side down in the sauced pan repeat with remaining tortillas nestling each closely to fill the pan

Sauce and Cheese:

Once all tortillas are rolled and arranged pour the rest of the enchilada sauce evenly over the top add the remaining cheddar cheese creating an even layer over everything

Bake:

Slide the pan into a 350 degree oven bake for fifteen to twenty minutes until the cheese is fully melted and bubbling the enchiladas will be piping hot and the sauce thickened around the edges

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My favorite part of this recipe is always the gooey cheese stretching with every serving it reminds me of my mother and I earning those first few cheesy bites right from the pan after every bake. Making this dish for family gatherings brings back those moments and the familiar aroma never fails to make everyone hungry.

Storage Tips

Leftover enchiladas can be cooled completely then stored in an airtight container in the fridge for up to three days. They taste just as delicious when reheated in the oven or microwave and the tortillas tend to soak up even more flavor over time. For longer storage you can freeze baked enchiladas individually wrapped for up to two months.

Ingredient Substitutions

Ground turkey works beautifully in place of beef and black beans can replace refried for a chunkier filling. For a lighter cheese layer try part skim mozzarella or a Mexican blend. If you cannot find corn tortillas small flour tortillas hold up well but offer a slightly softer texture.

Serving Suggestions

Garnish the enchiladas with fresh cilantro diced onions or sliced jalapeños for brightness and crunch. Serve alongside Mexican rice creamy guacamole or a tangy slaw. For a true feast add chips and salsa to round out the meal.

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Cultural Context

Enchiladas have deep roots in Mexican cuisine traditionally using corn tortillas filled with meats beans cheese or vegetables rolled and blanketed with chili sauce. While this version uses some shortcuts it is inspired by the beloved family gatherings of my childhood where trays of bubbling enchiladas would disappear in moments.

Recipe FAQs

→ Can I use flour tortillas instead of corn?

Absolutely! Flour tortillas can be used in place of corn tortillas for a softer texture and subtle flavor difference.

→ What cheese works best with this dish?

Cheddar cheese is traditional and melts beautifully, but Monterey Jack or a Mexican blend also add great flavor.

→ Can I make this ahead of time?

Yes, assemble and refrigerate. Bake when ready. Leftovers also reheat very well for lunch or dinner.

→ How spicy is this meal?

The heat level depends on your enchilada sauce and taco seasoning. Choose mild or hot to fit your preference.

→ Are there meatless options?

Swap ground beef for more beans, sautéed veggies, or a plant-based meat substitute to make this vegetarian-friendly.

→ What pairs well on the side?

Try Mexican rice, chips and salsa, guacamole, or a fresh green salad for a complete meal.