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Beef and Bean Enchiladas Recipe
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Beef and Bean Enchiladas Recipe

A classic Mexican-inspired dish, Beef and Bean Enchiladas is a flavorful and satisfying meal that combines tender beef, rich beans, and melted cheese. This recipe serves 6-8 people and is perfect for a family dinner or a gathering with friends. The dish is made with seasoned ground beef, black beans, diced tomatoes, and a blend of Mexican cheeses, all wrapped in tortillas and baked to perfection. With its bold flavors and hearty portions, this recipe is sure to become a favorite in your household.

Time Cook
30
Level
Intermediate
Calories
520
Allergens
Gluten, Dairy

Ingredients

1 lb
Ground Beef
350 Calories
1 cup
Black Beans
225 Calories
2 cups
Diced Tomatoes
100 Calories
1 cup
Mexican Cheese
300 Calories
8 pieces
Tortillas
100 Calories
1 tbsp
Olive Oil
120 Calories
1 tsp
Cumin
0 Calories
1 tsp
Chili Powder
0 Calories
1 tsp
Salt
0 Calories
1 tsp
Pepper
0 Calories

Step-by-Step Instructions

1
Preheat the oven to 375°F (190°C). In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is no longer pink, about 5-7 minutes. Drain the excess fat and add the cumin, chili powder, salt, and pepper. Cook for 1-2 minutes, until the flavors are fragrant.
2
Add the diced tomatoes and black beans to the skillet and stir to combine. Cook for 2-3 minutes, until the flavors are well combined.
3
In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side. This will make them more pliable and easier to roll.
4
To assemble the enchiladas, lay a tortilla flat and spoon some of the beef and bean mixture onto the center of the tortilla. Sprinkle some shredded cheese on top and roll the tortilla up tightly. Place the rolled tortilla seam-side down in a baking dish and repeat with the remaining tortillas and filling.
5
Pour the remaining cheese over the top of the enchiladas and cover the dish with aluminum foil. Bake for 20-25 minutes, until the cheese is melted and bubbly.

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