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Ground Beef and Bean Enchiladas with Homemade Sauce

Ground Beef and Bean Enchiladas with Homemade Sauce

Seasoned ground beef, refried beans, and black beans rolled in flour tortillas and baked under a homemade red sauce and melted cheese.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 8 enchiladas
Calories 480 kcal

Equipment

  • 9x13 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.

Notes

Substitutions: Ground turkey can replace the beef and should reach 165 degrees F, and corn tortillas work if warmed first.
Tips: Do not overfill the tortillas, and taste the sauce before adding any salt because the beans and cheese are already salty.
Storage: Refrigerate for up to 3 days or freeze for up to 3 months. Reheat to 165 degrees F.
Keyword Beef Enchiladas, Family Dinner, ground beef and bean enchiladas, Mexican Dinner