Beef and Bean Enchiladas

These beef and bean enchiladas deliver cozy, bold flavors wrapped in tender corn tortillas. They come together with simple steps and a handful of staple ingredients, making them perfect for busy weeknights or when you need dinner to reliably satisfy everyone at the table.

I love making these when I have leftover taco meat or a craving for something hearty but unfussy. The smell brings everyone into the kitchen even before I pull out the baking dish.

Ingredients

• Ground beef: adds hearty richness and keeps the filling satisfying use fresh local ground beef for the best flavor
• Dried minced onion flakes or one small onion: brings mellow savory sweetness go for yellow onions if using fresh
• Refried beans: help bind the filling together and add creamy texture look for smooth style beans for the best spread
• Taco seasoning: infuses layers of chili cumin and garlic make your own or grab your favorite packet
• Canned enchilada sauce: gives that classic saucy tang and spice pick a brand you love since it really drives the finished flavor
• Corn tortillas: hold everything together with a little earthy chew heat them so they do not crack
• Shredded cheddar cheese: covers the top in melty goodness use a sharp cheddar for a bolder taste and grate it yourself if you can

Instructions

Prep the Oven and Pan:

Preheat your oven to 350 degrees Fahrenheit Spray a 9x13 inch baking pan lightly with cooking spray so nothing sticks later

Brown the Beef:

Add ground beef to a large skillet and cook over medium heat Break it up as it cooks Continue cooking for about 6 to 8 minutes until no pink remains Drain off any excess fat then return the beef to the skillet for the next step

Build the Filling:

Stir in dried minced onion flakes refried beans and taco seasoning Mix until everything is combined Keep cooking gently over low heat for 3 to 4 minutes until it is all warmed through The beans should blend smoothly into the meat creating a thick filling

Warm and Sauce the Enchilada Sauce:

Pour the enchilada sauce into a saucepan and place over medium heat until it steams Pour one cup of the warm sauce into the bottom of your greased baking pan This keeps the enchiladas from sticking and adds flavor from the bottom up

Soften the Tortillas:

Wrap around a dozen corn tortillas in a damp paper towel and microwave for 45 to 60 seconds until soft enough to roll Take time here so your tortillas stay flexible and never break

Fill and Roll:

Brush each tortilla with enchilada sauce on both sides for extra flavor Spoon about a third cup of the beef bean filling down the middle Sprinkle one tablespoon of shredded cheddar cheese then roll up firmly Place seam side down in the prepared pan Keep going until all tortillas and filling are used

Sauce and Cheese the Top:

Pour any remaining enchilada sauce over all the rolled tortillas Spread it evenly so every part gets covered Top generously with the rest of the shredded cheese

Bake to Finish:

Slide the dish into your preheated oven for 15 to 20 minutes The cheese will melt and bubble and everything gets piping hot Serve right away while the top is bubbly and irresistible

My favorite ingredient has to be the corn tortillas The aroma as they steam reminds me of Sunday taco nights growing up when my dad would fill the kitchen with laughter and spicy scents It is amazing how one bite can take you straight back to those moments

Storage Tips

Cool leftovers to room temperature then transfer to an airtight container and refrigerate for up to three days For freezing wrap individual enchiladas tightly and keep in a zip top bag They reheat best from thawed at 350 degrees until the cheese gets melty again

Ingredient Substitutions

Swap ground turkey for beef if you want something leaner Black or pinto beans can be used in place of refried beans for a chunkier filling Try Monterey jack or a blend of cheeses for a twist different cheese melts differently and gives a new flavor profile

Serving Suggestions

Top each portion with chopped cilantro diced tomatoes or a bit of crisp shredded lettuce For a fun twist set up a toppings bar so everyone can customize their plate I love serving these enchiladas with a side of Spanish rice or a simple avocado salad to refresh the palate

Cultural Context

Enchiladas bring together indigenous Mexican traditions and Spanish influences The rich use of sauce and cheese reflects regional adaptations in the United States What makes this comforting is how adaptable and crowd pleasing it is for weeknight dinners or gatherings

Seasonal Adaptations

Add a can of green chilies in the filling for extra heat Mix in roasted corn or summer squash for a lighter version in warmer months Sprinkle with sliced green onions after baking for a fresh pop

Success Stories

These enchiladas were a huge hit for my friend’s housewarming party because they could be made in advance Everyone wanted the recipe and could not believe how easy it was to pull together If you try it for a crowd just double the batch and use two pans

Freezer Meal Conversion

Make the enchiladas up until the baking step then wrap the whole pan in foil and freeze Bake from frozen at 350 degrees for 45 minutes covered then uncover for the last ten minutes so the cheese browns

Everyone loves these enchiladas served hot and bubbly Be sure to add your favorite toppings for the best finishing touch

Recipe FAQs

→ How do I prevent enchiladas from getting soggy?

To avoid sogginess, lightly brush tortillas with sauce, don't overfill, and bake uncovered for best texture.

→ Can I use flour tortillas instead of corn?

Flour tortillas work, but corn offers better structure and authentic flavor. If using flour, watch for over-softening.

→ What cheese varieties can be used?

Cheddar is classic, but Monterey Jack or a Mexican blend add melty texture and extra flavor.

→ Can I add vegetables to the filling?

Sautéed bell peppers, corn, or chopped spinach can be added to the beef and bean mixture for variety.

→ How should I store leftovers?

Store cooled enchiladas in an airtight container in the refrigerator for up to 3 days, and reheat before serving.