Beef and Bean Enchiladas
I had some lean ground beef to use up in my refrigerator, and since I am always craving Mexican food, I decided to make this easy recipe for beef and bean enchiladas. I used chili beans in this recipe, but you could also use black beans or pinto beans. This beef and bean enchilada recipe was quick and easy to make, and paired nicely with some Mexican rice, tortilla chips, guacamole, and salsa.
Beef and Bean Enchiladas:
Ingredients:
- 1 tbsp olive oil
- 1 small red onion, diced
- 1 Anaheim chili, diced
- 1 jalapeno, diced
- 1 lb of ground beef
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp garlic powder
- 1 tsp oregano
- ¼ tsp crushed red pepper
Other ingredients:
- Corn tortillas or flour tortillas
- 1 (15-oz) can of chili beans, or pinto beans (drained), or black beans (drained)
- 1 – 2 jars of enchilada sauce (depending on how saucy you like your enchiladas)
- Cheddar cheese, shredded
- Sour cream
- Green onions, diced
How to Make Beef and Bean Enchiladas
Preheat the oven to 350 degrees.
Heat olive oil in a large skillet over medium heat. Once hot, add the diced onion, chili, and jalapeno. Cook, stirring often, for 3-4 minutes; add the ground beef and all the seasonings. Cook until the meat is done, breaking it up into crumbles.
Wrap the tortillas in damp paper towels and microwave for 60-90 seconds, or until soft and pliable.
Coat a large baking dish with cooking spray, then pour some enchilada sauce evenly over the bottom of the pan.
Place a spoonful of undrained beans (the sauce is tasty) on the tortilla, followed by a large spoonful of the beef mixture.
Roll and place seam side down on the baking sheet. Continue until the baking dish is full.
Pour the remaining enchilada sauce over each enchilada, then top with shredded cheddar cheese.
Cover the baking dish with foil and bake for 25 minutes.
Remove the foil and continue to bake for 5 additional minutes.
Remove from oven and let cool for 2-3 minutes before serving.
Top the enchiladas with sour cream and green onions. Enjoy.
Equipment
Ingredients
Enchiladas:
- 1 tbsp olive oil
- 1 small red onion diced
- 1 Anaheim chili diced
- 1 jalapeno diced
- 1 lb of ground beef
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp garlic powder
- 1 tsp oregano
- ¼ tsp crushed red pepper
Other ingredients:
- Corn tortillas
- 1 (15-oz) can of chili beans or pinto beans (drained), or black beans (drained)
- 1 - 2 jars of enchilada sauce depending on how saucy you like your enchiladas
- Cheddar cheese shredded
- Sour cream
- Green onions diced
- Hot Sauce
Instructions
- Preheat the oven to 350 degrees.
- Heat olive oil in a large skillet over medium heat. Once hot, add the diced onion, chili, and jalapeno. Sauté for 3-4 minutes; add the ground beef and all the seasonings. Cook until the meat is done, breaking it up into crumbles, about 5-7 minutes.
- Wrap the tortillas in a few damp paper towels and microwave for 60-90 seconds, or until soft and pliable.
- Coat a large baking dish with cooking spray, then pour some enchilada sauce evenly over the bottom of the pan.
- Place a spoonful of undrained beans (the sauce is tasty) on the tortilla, followed by a large spoonful of the beef mixture.
- Roll and place seam side down on the baking sheet. Continue until the baking dish is full. Pour the remaining enchilada sauce over each enchilada, then top with shredded cheddar cheese.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and continue to bake for 5 additional minutes.
- Remove from oven and let cool for 2-3 minutes before serving.
- Top the enchiladas with sour cream and green onions. Enjoy.
Thanks so much for the recipe. The photos inspired me to make this and it was excellent.
Great just changed the pepper used 1 habanero 1 ghost double sour cream and also topped with bacon bits and scallions tops and all