If there’s one crowd-pleasing dinner that never fails to wow family and friends, it’s Cheesy Beef & Bean Enchiladas. This dish is an irresistibly comforting blend of seasoned beef, black beans, and gooey, melted cheese all wrapped up in tender tortillas, then baked in a bath of savory enchilada sauce. The whole thing comes together with minimal effort but delivers maximum flavor—a true fiesta for your taste buds that’s sure to become a staple on your dinner table!
Ingredients You’ll Need
Every ingredient in these Cheesy Beef & Bean Enchiladas plays a vital role—whether it’s adding a pop of color, a punch of spice, or that creamy, melty goodness we all crave. The ingredients are simple, but each one brings something special to the table, ensuring every bite is hearty and delicious.
- Ground beef: Offers a savory, protein-packed base with a satisfying, meaty texture.
- Black beans (1 can, 15 ounces): Add creaminess and earthy flavor while boosting fiber and protein.
- Diced onion (1 cup): Gives the filling natural sweetness and depth of flavor.
- Garlic (2 cloves, minced): Infuses the beef with aromatic, slightly spicy notes.
- Olive oil (1 tbsp): Helps sauté the onion and locks in all the savory goodness.
- Red enchilada sauce (1 can, 10 ounces): Blankets the enchiladas in vibrant, tangy richness.
- Diced green chilies (1 can, 4 ounces): Lend a subtle kick and gentle heat that balances the cheese.
- Chili powder (2 tsp): Brings a touch of smoky, earthy heat to the beef mixture.
- Cumin (1 tsp): Delivers warm, nutty undertones that are classic in enchiladas.
- Smoked paprika (1/2 tsp): Enhances the filling with a mildly smoky, comforting depth.
- Flour tortillas (8, 8-inch): The perfectly soft and pliable wrapper for all that cheesy filling.
- Cheddar cheese (2 cups, divided): Melts to oozy perfection while adding tangy richness.
- Monterey Jack cheese (1 cup): Blends beautifully with Cheddar for creamier, stretchier cheese pulls.
- Fresh cilantro (1/4 cup, chopped): Brings color and a burst of freshness when sprinkled on top.
- Salt and black pepper (to taste): Rounds out and brightens all the flavors in every layer.
How to Make Cheesy Beef & Bean Enchiladas
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 375°F (190°C), and grab a trusty 9×13-inch baking dish. Spray it with a little nonstick spray or spread a touch of olive oil for easy cleanup later. Lay down a thin layer of enchilada sauce in the bottom of the dish—this helps keep the enchiladas from sticking and gives you a saucy base to build on.
Step 2: Sauté the Aromatics
In a large skillet over medium heat, warm the olive oil and add the diced onion. Cook for about 3 to 4 minutes, stirring occasionally, until the onion becomes translucent and slightly golden. Toss in the minced garlic and continue to sauté for another 30 seconds, just until fragrant. This sets up a flavor-packed foundation for your Cheesy Beef & Bean Enchiladas!
Step 3: Cook the Beef
Add the ground beef to the pan, breaking it up with a spatula as it browns. Season it generously with salt, black pepper, chili powder, cumin, and smoked paprika. Keep cooking and stirring until all the beef is browned and every crumb is coated with spice—this is where the filling takes on that irresistible Tex-Mex flavor.
Step 4: Add Beans, Sauce, and Green Chilies
Stir in the rinsed and drained black beans, half the can of enchilada sauce, and the diced green chilies. Give everything a good mix and let it simmer for 2 to 3 minutes. This step lets the beans soften and soaks all those savory, spicy flavors right through—making the filling extra rich and satisfying.
Step 5: Fill and Roll the Tortillas
On a clean work surface, lay out a tortilla and spoon about 1/3 cup of the beef and bean mixture down the center. Sprinkle with a little of your shredded Cheddar cheese for a melty surprise inside. Roll it up tightly, keeping all that delicious filling tucked in, and place it seam-side down in your sauced baking dish. Repeat with the remaining tortillas and filling until your pan is packed with neat little flavor parcels.
Step 6: Saucy Top and Cheese Layer
Pour the rest of your enchilada sauce over the rolled tortillas, making sure to cover every edge and crevice. Now comes the best part: sprinkle the remaining Cheddar and all of the Monterey Jack cheese evenly over the top. You’ll want a generous layer here, because Cheesy Beef & Bean Enchiladas are all about gooey cheese pulls!
Step 7: Bake to Perfection
Cover the baking dish with foil and bake for 20 minutes, letting all those flavors meld and the cheese start to melt. Then remove the foil and bake for another 10 minutes, until the cheese is golden, bubbly, and basically begging to be devoured. Finish by sprinkling the chopped fresh cilantro on top for a pop of color and freshness.
How to Serve Cheesy Beef & Bean Enchiladas
Garnishes
Pile on a handful of chopped cilantro, a dollop of sour cream, or a scoop of homemade guacamole to add some brightness. A squeeze of lime over the top right before serving will make the flavors sing and cut through the richness of the cheese. Don’t forget a few sliced jalapeños if you love heat!
Side Dishes
Cheesy Beef & Bean Enchiladas pair perfectly with classic sides like Mexican rice, refried beans, or a simple salad dressed in lime vinaigrette. For something fresh and colorful, add a bowl of corn salsa or pico de gallo. Even a bright slaw or grilled veggies can round out your meal beautifully and balance the richness of the enchiladas.
Creative Ways to Present
Turn your Cheesy Beef & Bean Enchiladas into a festive platter by arranging them on a large plate and scattering extra cilantro, diced tomatoes, and sliced radishes for vibrant color and crunch. Serve individual portions in stylish mini-casserole dishes for a restaurant-style experience, or create a build-your-own enchilada bar for gatherings so everyone can customize their toppings.
Make Ahead and Storage
Storing Leftovers
If you have extra enchiladas, let them cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. The flavors deepen and get even better, so leftovers are a lunch dream come true!
Freezing
Cheesy Beef & Bean Enchiladas freeze like a champ. Assemble the dish, but hold off on baking—cover tightly with foil and pop it in the freezer for up to three months. When you’re ready, bake straight from frozen (add extra bake time), or thaw overnight before reheating for best texture.
Reheating
To reheat, place the enchiladas in an oven-safe dish, cover with foil, and warm at 350°F (175°C) until heated through—usually about 20 minutes. For single servings, you can also microwave on medium power, but the oven gives the best cheesy, bubbly top!
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works wonderfully in this recipe and will still deliver all the cozy comfort of classic Cheesy Beef & Bean Enchiladas. Just remember to season well and use a bit of extra olive oil if the turkey is very lean.
How do I make these gluten-free?
Simple: swap out the flour tortillas for your favorite corn tortillas. Make sure your enchilada sauce is gluten-free as well, and you’ll have a delicious gluten-free version of Cheesy Beef & Bean Enchiladas to enjoy!
What cheeses can I substitute?
Feel free to experiment! Pepper Jack adds a spicy kick, while mozzarella gives extra stretchiness. A creamy Mexican blend works beautifully if you want to mix things up without straying too far from the original Cheesy Beef & Bean Enchiladas flavors.
Can I add extra veggies to the filling?
Yes, toss in bell peppers, corn, or zucchini for even more texture and nutrition. Just sauté any extra veggies along with the onion to ensure everything is perfectly tender before filling the tortillas.
How can I make the dish spicier?
Stir in some chopped jalapeños, use hot enchilada sauce, or add a dash of cayenne pepper to the beef mixture. Spice control is in your hands and easy to adjust to your crew’s preferences.
Final Thoughts
There’s nothing quite like pulling a bubbling tray of Cheesy Beef & Bean Enchiladas from the oven—the smell alone is enough to draw everyone to the table. Give this recipe a try next time you crave something cozy, cheesy, and genuinely satisfying. You’ll impress your loved ones and maybe even create a new family favorite!
Print
Cheesy Beef & Bean Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 8 enchiladas (about 4 servings) 1x
- Diet: Non-Vegetarian
Description
These Cheesy Beef & Bean Enchiladas are a comforting and flavorful Mexican-American dish that is perfect for a family dinner. Filled with seasoned beef, black beans, and gooey cheese, these enchiladas are sure to be a crowd-pleaser!
Ingredients
For the filling:
- 1 pound ground beef
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 can (10 ounces) red enchilada sauce
- 1 can (4 ounces) diced green chilies
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
For assembly:
- 8 flour tortillas (8-inch)
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook the filling: In a large skillet over medium heat, cook the onion in olive oil until softened. Add the ground beef and cook until browned. Stir in garlic, chili powder, cumin, smoked paprika, salt, and pepper. Add black beans, half of the enchilada sauce, and green chilies. Simmer for a few minutes.
- Assemble the enchiladas: Spread a thin layer of enchilada sauce in a baking dish. Spoon the beef and bean mixture onto each tortilla, sprinkle with cheddar cheese, and roll up. Place seam-side down in the dish. Pour the remaining sauce over the enchiladas and top with the rest of the cheeses.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
- Serve: Garnish with cilantro before serving.
Notes
- Serve with sour cream, guacamole, or lime
- For a gluten-free version, use corn tortillas
- Add jalapeños for extra spice
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 520
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 32 g
- Cholesterol: 85 mg
