Beef Enchiladas Recipe with Beans Recipe

If you’re on the hunt for a comforting, crowd-pleasing dinner that hits all the right notes, I’ve got just the thing for you: my Beef Enchiladas Recipe with Beans Recipe. This dish has become a staple in my kitchen because it’s packed with savory beef, hearty beans, and a rich, homemade enchilada sauce that elevates it beyond your average weeknight meal. Trust me, once you try this, you’ll understand why it’s a favorite in my family and that it’s easier to whip up than it looks!

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Ingredients You’ll Need

These ingredients work in harmony to deliver traditional Mexican-inspired enchiladas with a homemade touch. You might already have most of them in your pantry or fridge, and a few fresh staples help boost the flavors naturally.

• Onion & Garlic Powder: These spices build a solid base of savory flavor in the enchilada sauce.
• Cumin Powder: Adds that smoky, earthy warmth you want in Mexican dishes.
• Paprika & Dried Oregano: These balance and deepen the spice mix for a well-rounded taste.
• Cayenne Pepper: Optional but great if you like a gentle kick without overwhelming heat.
• Olive Oil: For sautéing and making the roux in the sauce; it adds a nice fruity note.
• Flour (Plain/All-Purpose): Helps thicken the sauce to a perfect consistency.
• Chicken Stock/Broth: Low sodium is best to control saltiness, and it makes the sauce rich.
• Tomato Passata or Canned Tomato Sauce: You’ll want a smooth, rich tomato base for the sauce. Passata offers a fresh taste.
• Salt & Pepper: Essentials for seasoning everything perfectly.
• Fresh Garlic and Onion: Sautéed for the beef filling for a fresh aromatic foundation.
• Ground Beef (Mince): Choose lean to balance richness with the beans.
• Refried Beans (Canned): Adds creaminess and depth; I swear by the Old El Paso brand for convenience and flavor.
• Black Beans (Canned, drained): Bring texture and extra protein.
• Tortillas (or burrito wraps): Soft yet sturdy wraps to hold all that delicious filling.
• Grated Melting Cheese: Monterey Jack, tasty, or cheddar all work wonders—choose your favorite to melt over the top.
• Cilantro/Coriander Leaves (Optional): For a fresh, bright garnish that cuts through the richness beautifully.

Variations

I love how versatile this Beef Enchiladas Recipe with Beans Recipe is — you can tweak it to match your taste buds or dietary needs without losing any of the fun. Here are some ways I’ve adapted it over time.

• Vegetarian-Friendly: Swap the ground beef for sautéed mushrooms or a mix of roasted veggies, and use veggie broth instead of chicken stock. I once made a version for a friend who’s vegetarian and it was a hit!
• Spice Level: Adjust the cayenne or add jalapeños to dial up the heat. When I first tried adding fresh chili, it gave the dish such a lively punch.
• Cheese Choices: Use a blend of cheeses like mozzarella and cheddar for different melting textures. My family goes crazy for the extra gooeyness.
• Beans Variety: Try pinto beans or kidney beans if you want a swap from black beans; each adds a nice twist in texture.

How to Make Beef Enchiladas Recipe with Beans Recipe

Step 1: Make the Enchilada Spice Mix

First off, mix together your onion powder, garlic powder, cumin, paprika, dried oregano, and cayenne pepper if using. This simple blend is where the magic begins—it infuses the whole enchilada with deep, warm flavor. Set it aside so it’s ready to go when you start cooking.

Step 2: Prepare the Enchilada Sauce

Heat olive oil in a pan and whisk in the flour to make a roux—cook this for about 1-2 minutes until it’s bubbling but not browned. Gradually pour in chicken stock while whisking constantly to avoid lumps. Let it thicken a bit, then stir in the tomato passata (or canned tomato sauce). Sprinkle in your spice mix, salt, and pepper. Simmer gently for around 10 minutes, stirring occasionally, until it thickens to a lovely, saucy consistency. This sauce is the heart and soul of your enchiladas.

Step 3: Cook the Beef and Bean Filling

Sauté minced garlic and chopped onion in olive oil until translucent and fragrant. Add the ground beef, breaking it apart with a spoon, and cook until browned and cooked through. Stir in the refried beans, black beans, and a good spoonful of the enchilada sauce to keep everything juicy and flavorful. Taste it and adjust seasoning if needed. I’ve found this filling comes alive with that mix of beef and beans—so flavorful and satisfying!

Step 4: Assemble and Bake

Preheat your oven to 375°F (190°C). Warm the tortillas briefly to make them pliable—this prevents cracking when rolling. Spoon the beef and bean mixture evenly down the center of each tortilla, roll them up, and place seam-side down in a baking dish. Pour the remaining enchilada sauce evenly over all of them, then sprinkle generously with your grated cheese. Pop the dish in the oven for about 20 minutes or until the cheese is melted and bubbling. You’ll love pulling these out hot and golden!

How to Serve Beef Enchiladas Recipe with Beans Recipe

Garnishes

I love to finish these enchiladas with a sprinkle of fresh, roughly chopped cilantro (coriander leaves). It adds a fresh pop that cuts through the richness, and some diced avocado or a dollop of sour cream can also be heavenly. For a bit of crunch, sliced radishes bring texture and color, making every bite interesting.

Side Dishes

Pair this meal with simple sides like Mexican rice, a crisp green salad, or charred corn on the cob. I sometimes serve it alongside a cool, creamy guacamole or fresh pico de gallo to balance the warmth and spice of the enchiladas.

Creative Ways to Present

For special occasions, try layering the filling and sauce in a casserole dish like a lasagna—this creates beautiful layers visible through a glass bake dish. I’ve also served individual enchiladas wrapped in colorful tortilla varieties (spinach or tomato) for a fun twist at parties. Fresh edible flowers on the plate make it extra festive!

Make Ahead and Storage

Storing Leftovers

I keep leftover enchiladas covered tightly in the fridge for up to 3 days. They actually taste better the next day once the flavors meld. Just reheat covered to keep moisture locked in.

Freezing

This recipe freezes beautifully. I freeze individual portions wrapped in foil and placed inside airtight containers. When you want a quick dinner, just thaw overnight in the fridge and reheat. I’ve learned freezing before baking helps keep the tortillas less soggy too.

Reheating

Reheat leftovers in the oven at 350°F (175°C) covered with foil to prevent drying out, for about 15-20 minutes. For faster reheating, a microwave works but the texture is best when warmed gently in the oven. I like to add a sprinkle of fresh cheese on top before reheating for a fresh melt.

FAQs

Final Thoughts

I absolutely love how this Beef Enchiladas Recipe with Beans Recipe brings people together around the dinner table. It’s rich, satisfying, and filled with familiar flavors but still feels like a special treat. From tweaking the spice levels to adding fresh toppings, it’s a recipe you can make your own. I hope you give it a try soon—you’re going to impress yourself and your family with how delicious and effortless it is. Happy cooking!

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