Beef And Bean Enchiladas

This beef and bean enchilada recipe is perfect for busy weeknights when you want comfort on a plate without hours in the kitchen. Juicy seasoned beef combines with creamy refried beans and tender corn tortillas, all coated in zesty enchilada sauce and topped with melty cheddar. Baked until bubbly and golden, these enchiladas are satisfying fresh from the oven and make excellent leftovers for lunches or meal prep.

The first time I made these was during a busy school week and the entire pan disappeared before I could get seconds. Now they are a regular in our dinner rotation and always bring 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 a lighter option
• Dried minced onion flakes or small onion diced: Adds sweet aromatic notes and texture Use fresh onion if possible for 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 Use low sodium blend for more control over salt
• Enchilada sauce: Look for mild or medium according to family taste Try making your own for a 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 gives the best flavor and melt Look for blocks you can shred yourself for 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 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 the 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

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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 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 plant based crumbles for a vegetarian twist Black beans or pinto beans mashed can also stand in for refried beans Flour tortillas work too They bake up softer Try Monterey Jack cheese for a meltier result or pepper jack for a little heat

Serving Suggestions

Serve these enchiladas with classic Mexican rice and a simple green salad A side of chips and salsa or guacamole rounds out the meal beautifully I love topping each serving with fresh cilantro a dollop of sour cream or sliced green onions for extra color and flavor

Cultural Context

Enchiladas are a beloved staple in Mexican and Tex Mex cooking with endless variations This recipe is inspired by the baked Tex Mex casserole version common in American homes The layering of beef beans tortillas and cheese makes it filling and approachable It is a dish that brings everyone together no matter the occasion

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Frequently Asked Questions About Recipes

→ Can I use fresh onions instead of dried flakes?

Yes, diced onions can be sautéed with the beef for added freshness and texture in the filling.

→ How do I keep tortillas from cracking?

Warm tortillas in a damp paper towel in the microwave until pliable. This makes rolling much easier.

→ Can enchiladas be made ahead of time?

Yes, you can assemble them, refrigerate overnight, and bake when ready. Just add a few extra minutes if chilled.

→ What cheese works best for topping?

Sharp cheddar gives the boldest flavor, but Monterey Jack or a Mexican blend also melt beautifully.

→ How should leftovers be stored?

Keep them covered in the refrigerator for up to three days. Reheat in the oven or microwave until hot and bubbly.

→ Do these freeze well?

Yes, wrap tightly in foil and freeze for up to two months. Thaw before reheating for best results.