Beef and Bean Enchiladas
The first time I made these was during a busy school week and the whole pan disappeared before I could get seconds. Now it is a regular in our dinner rotation and always brings everyone to the table.
Ingredients
- Ground beef: Choose lean ground beef for less grease and plenty of savory flavor or sub with ground turkey for lighter option
- Dried minced onion flakes or small onion diced: Adds sweet aromatic notes and texture Use fresh onion if possible for a little extra punch
- Refried beans: Look for classic or low fat Choose a brand with short clean ingredients for the creamiest texture
- Taco seasoning: Adds classic Mexican-inspired flavor blends and a good balance of spices Go for a low sodium blend if you want more control over the salt
- Enchilada sauce: Look for mild or medium according to your family’s taste Try making your own for an extra homemade twist
- Corn tortillas: Choose soft and fresh ones that bend without cracking White or yellow corn both work well
- Shredded cheddar cheese: Sharp cheddar will give the most flavor and best melt Look for blocks you can shred yourself for a nicer texture
Step-by-Step Instructions
- Preheat and Prep:
- Set your oven to 350 degrees and lightly coat a 9 by 13 inch baking pan with cooking spray so nothing sticks
- Cook the Beef Mixture:
- In a large skillet brown the ground beef over medium heat breaking it apart until there is no pink left This builds a rich meaty base Drain off excess fat for a lighter filling then stir in onion flakes refried beans and taco seasoning Cook everything gently on low heat for a few minutes until well blended and heated through This lets the flavors meld together
- Prepare the Sauce and Tortillas:
- Warm the enchilada sauce in a saucepan so it is easier to spread Pour about one cup of the warmed sauce in the bottom of your baking pan for a non stick base Wrap tortillas in a damp paper towel and microwave until soft and pliable This prevents them from ripping when rolling
- Assemble the Enchiladas:
- Brush each tortilla on both sides with enchilada sauce Spoon a generous amount of beef and bean mixture down the center Add a sprinkle of cheddar cheese Roll them up snugly and place seam side down in your pan Repeat until the pan is full and pour the remaining sauce evenly over the top
- Add Cheese and Bake:
- Scatter the rest of the cheese across the saucy tortillas Bake uncovered for 15 to 20 minutes until the cheese bubbles and everything is piping hot Let the enchiladas cool for a few minutes before serving for neater slices
My favorite part is always the cheese that caramelizes around the edges in the oven My daughter always claims the corners for herself and that always makes me smile
Storage Tips
Store leftovers tightly covered in the refrigerator for up to three days The enchiladas keep their texture well and the flavors deepen Reheat in a low oven covered with foil or in the microwave with a damp paper towel to keep them from drying out You can freeze baked enchiladas wrapped well in foil for up to two months Just thaw and reheat until hot and bubbly
Ingredient Substitutions
Switch out ground beef for turkey or even plant based crumbles for a vegetarian twist Black beans or pinto beans mashed can also stand in for the refried beans If you only have flour tortillas these work too they will bake up softer Try Monterey Jack cheese for a meltier result or pepper jack for a little heat
Pro Tips
- Soften tortillas to prevent cracking when rolling
- Use freshly shredded cheese for the best melt and flavor
- Make ahead and refrigerate unbaked enchiladas overnight for easy entertaining
Ingredients
→ Main Ingredients
Steps
Preheat oven to 350°F (175°C). Lightly spray a 9×13-inch baking pan with cooking spray.
In a large skillet, brown the ground beef over medium heat. Drain fat and return beef to skillet. Stir in onion flakes, refried beans, and taco seasoning. Cook over low heat until the mixture is thoroughly heated. Set aside.
Heat enchilada sauce in a saucepan over medium heat. Pour one cup of the warmed sauce into the bottom of the prepared baking pan.
Wrap the corn tortillas in a wet paper towel and microwave for 45-60 seconds until soft. Brush each tortilla with enchilada sauce on both sides.
Spoon approximately 1/3 cup of the beef mixture down the center of each tortilla. Sprinkle with 1 tablespoon of shredded cheddar cheese. Roll up each tortilla and place it seam-side down into the baking pan. Repeat with remaining tortillas.
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheddar cheese over the top.
Bake the enchiladas in the preheated oven for 15-20 minutes, or until the cheese is melted and the enchiladas are thoroughly heated.
Tips
- These enchiladas reheat well and make for great leftovers.
Required Tools
- 9×13-inch baking pan
- Large skillet
- Saucepan
- Microwave
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
- Contains dairy from the shredded cheddar cheese.
- May contain gluten depending on the brand of tortillas and taco seasoning.