These ground beef and bean enchiladas are filled with seasoned beef, refried beans, and black beans, then rolled up and baked under a blanket of homemade red sauce and melted cheese.
The sauce comes together in a saucepan with chicken broth, tomato puree, and a spice mix, so there is no need for a can of store bought sauce. Make a full pan for dinner and you will likely have leftovers for lunch.
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Why This Ground Beef and Bean Enchiladas Recipe Works
Making the sauce from a quick roux of olive oil and flour gives it a smooth, velvety body that clings to the tortillas instead of soaking right in.
Mixing refried beans and black beans into the beef makes the filling satisfying and stretches a pound of meat to feed eight. The refried beans also hold everything together so the enchiladas roll tightly.
One spice blend of cumin, paprika, oregano, and garlic and onion powder seasons both the sauce and the filling, so the flavors line up.
Ingredients for Ground Beef and Bean Enchiladas
- 1 tsp onion powder, for the spice mix
- 1 tsp garlic powder, for the spice mix
- 1 tbsp ground cumin, for the spice mix
- 1 tbsp paprika, for the spice mix
- 1 tbsp dried oregano, for the spice mix
- 1/2 tsp cayenne pepper, for the spice mix, optional
- 2 tbsp olive oil, for the sauce
- 3 tbsp all purpose flour, for the sauce
- 2 cups low sodium chicken broth, for the sauce
- 1 1/2 cups tomato puree, for the sauce
- 1/4 tsp black pepper, for the sauce
- 1 tbsp olive oil, for the filling
- 2 cloves garlic, minced, for the filling
- 1 medium yellow onion, finely chopped, for the filling
- 1 lb lean ground beef, for the filling
- 14 oz refried beans (1 can), for the filling
- 14 oz black beans (1 can), drained, for the filling
- 8 flour tortillas (8 inch), for assembling
- 1 1/2 cups shredded Monterey Jack or cheddar cheese (6 oz), for the top
- 2 tbsp chopped fresh cilantro, optional, for serving
Spice mix. Mix the onion powder, garlic powder, cumin, paprika, oregano, and cayenne in a small bowl. Half goes into the sauce and half into the beef.
Lean ground beef. Brown it in a wide pan and break it into small crumbles so it rolls neatly. Drain off any extra fat before adding the beans.
Refried and black beans. Refried beans make the filling creamy, and whole black beans add texture.
Flour tortillas. Eight inch tortillas fold easily around the filling. Warm them for 20 seconds in the microwave so they do not crack.
Monterey Jack or cheddar. Both melt well and brown at the edges in the oven. Shred from a block for the ideal melt.
How to Make Ground Beef and Bean Enchiladas
1. Heat the oven. Heat the oven to 350 degrees F and lightly grease a 9×13 inch baking dish.
2. Mix the spices. Stir the onion powder, garlic powder, cumin, paprika, oregano, and cayenne together in a small bowl.
3. Make the sauce. Warm 2 tablespoons of olive oil over medium heat, whisk in the flour for 1 minute, then slowly whisk in the broth. Add the tomato puree, half of the spice mix, and the pepper, and simmer for 10 minutes until slightly thickened.
4. Cook the filling base. In a second pan, heat 1 tablespoon of olive oil, then cook the garlic and onion for 3 to 4 minutes until soft.
5. Brown the beef. Add the ground beef and cook for 6 to 8 minutes, breaking it up, until no pink remains and it reaches 160 degrees F.
6. Add the beans. Stir in both beans and the rest of the spice mix and cook for 5 minutes, until hot and thick.
7. Roll the enchiladas. Spread a thin layer of sauce on the bottom of the dish. Fill each tortilla with the beef mixture, roll it up, and set it seam side down in the dish.
8. Top and bake. Pour the remaining sauce over the top, sprinkle on the cheese, and bake for 20 minutes until bubbly. Garnish with cilantro.
How to Serve Ground Beef and Bean Enchiladas
Let the pan rest for 5 minutes so the sauce sets and the enchiladas hold their shape when you lift them out. Serve with a scoop of cilantro lime rice on the side. A wedge of Roasted chile cheese cornbread is great for scooping up extra sauce, and a batch of homemade taco meat makes an extra filling for leftover tortillas. Finish the meal with a chilled strawberry pineapple mojito.
How to Store and Reheat Ground Beef and Bean Enchiladas
Cool the enchiladas for no more than 2 hours, then cover the dish or move the portions to airtight containers and refrigerate for up to 3 days. For longer storage, freeze individual portions for up to 3 months and thaw them in the refrigerator overnight. Reheat covered in a hot oven at 350 degrees F for 15 to 20 minutes, or in the microwave, until they reach 165 degrees F.
Tips and Variations for Ground Beef and Bean Enchiladas
Warm the tortillas. Soft tortillas roll without cracking, so microwave the stack under a damp towel for 20 seconds.
Do not overfill. About 1/3 cup of filling per tortilla keeps the rolls neat and leaves room for sauce.
Drain the beef. Pour off extra fat before adding the beans so the filling is not greasy.
Go spicier. Use the full 1/2 teaspoon of cayenne or add a few spoonfuls of diced green chiles.
Use corn tortillas. Corn tortillas work too, but warm or lightly fry them first so they bend.
Prep ahead. Assemble the pan, cover it, and refrigerate it for up to a day before baking. Add 5 extra minutes to the bake.
Mind the salt. Canned beans, broth, and cheese already add sodium, so taste before adding salt to the sauce.
Handle ground beef safely. Cook ground beef until it reaches 160 degrees F. The FDA safe food handling guidance has simple temperature and storage rules.
Frequently Asked Questions About Ground Beef and Bean Enchiladas
Can I freeze ground beef and bean enchiladas?
Yes. Freeze them baked or unbaked in a covered dish for up to 3 months and bake from thawed.
How do I keep ground beef and bean enchiladas from getting soggy?
Use thick sauce, warm the tortillas first, and bake uncovered so the surface dries slightly.
Can I make ground beef and bean enchiladas ahead of time?
Yes. Assemble the dish, cover it, and refrigerate it for up to a day before baking.
Can I use ground turkey instead of beef?
Yes, ground turkey works, and it should be cooked to 165 degrees F.
What cheese is ideal?
Monterey Jack and mild cheddar melt ideal, and a blend of both gives the nicest flavor.
Ground Beef and Bean Enchiladas with Homemade Sauce
Equipment
- 9×13 inch baking dish
- Large skillet
- Saucepan
- Whisk
Ingredients
Main Ingredients
- 1 tsp onion powder for the spice mix
- 1 tsp garlic powder for the spice mix
- 1 tbsp ground cumin for the spice mix
- 1 tbsp paprika for the spice mix
- 1 tbsp dried oregano for the spice mix
- ½ tsp cayenne pepper for the spice mix, optional
- 2 tbsp olive oil for the sauce
- 3 tbsp all purpose flour for the sauce
- 2 cup low sodium chicken broth for the sauce
- 1 ½ cup tomato puree for the sauce
- ¼ tsp black pepper for the sauce
- 1 tbsp olive oil for the filling
- 2 cloves garlic minced, for the filling
- 1 medium yellow onion finely chopped, for the filling
- 1 lb lean ground beef for the filling
- 14 oz refried beans 1 can, for the filling
- 14 oz black beans 1 can, drained, for the filling
- 8 flour tortillas 8 inch, for assembling
- 1 ½ cup shredded Monterey Jack or cheddar cheese for the top
- 2 tbsp chopped fresh cilantro optional, for serving
Instructions
Cooking
- Make the sauce. Whisk the flour into the hot olive oil for 1 minute, add the broth, tomato puree, pepper, and half of the spice mix, and simmer for 10 minutes until it coats a spoon.
- Cook the beef. Soften the onion and garlic in a skillet for 3 minutes, add the beef, and cook until browned and cooked through to 160 degrees F.
- Finish the filling. Stir in the refried beans, black beans, and the remaining spices and cook for 5 minutes until thick and hot.
- Assemble. Heat the oven to 350 degrees F. Spoon the filling into the tortillas, roll them up, and arrange them seam side down over a thin layer of sauce.
- Bake. Top with the remaining sauce and the cheese and bake for 20 minutes until bubbling. Garnish with cilantro.
