If you’re craving a hearty, flavor-packed dinner that feels like a little celebration every time you pull it from the oven, Cheesy Beef & Bean Enchiladas are here to answer the call. This mouthwatering dish wraps seasoned ground beef and creamy black beans in tender tortillas, then smothers it all with zesty red enchilada sauce and a decadently cheesy blanket. It’s comfort food at its finest: perfectly gooey, irresistibly savory, and guaranteed to have everyone asking for seconds. Whether it’s a cozy weeknight meal or a special weekend treat, these enchiladas will win you over at first bite.
Ingredients You’ll Need
You won’t believe how easy it is to create Cheesy Beef & Bean Enchiladas from scratch. Every ingredient brings something indispensable—whether it’s hearty protein, bold spice, or that signature cheesy melt—to make these enchiladas sing in flavor and presentation.
- Ground beef (1 pound): Lends richness and satisfying texture while soaking up all those delicious spices.
- Olive oil (1 tablespoon): Helps soften the onions and gives a silky start to the sauté.
- Yellow onion, diced (1 small): Adds a sweet-savory base that rounds out every bite.
- Garlic, minced (2 cloves): Infuses deep, aromatic flavor—don’t skip the garlic kick!
- Black beans, drained and rinsed (15-ounce can): Provide creaminess, fiber, and great plant protein for a balanced filling.
- Red enchilada sauce (10-ounce can, plus extra): The backbone of those tangy, saucy layers – look for one with bold flavor or make your own if you like.
- Ground cumin (1 teaspoon): Adds warmth and earthiness that’s central to the Mexican profile.
- Chili powder (1 teaspoon): Gives a little kick and classic enchilada zest without being too fiery.
- Smoked paprika (½ teaspoon): Deepens the smokiness and gives gorgeous color to the meat mixture.
- Salt (½ teaspoon): Essential for heightening all those rich and spicy notes.
- Flour tortillas, medium (8): The perfect wraps to keep all that cheesy, beefy goodness contained.
- Cheddar cheese, shredded (2 cups): Melts into the ultimate gooey topping that browns beautifully.
- Monterey Jack cheese, shredded (1 cup): Balances sharp cheddar with its smooth, creamy melt.
- Chopped fresh cilantro (optional): Brightens everything at the finish with a fresh pop of green.
How to Make Cheesy Beef & Bean Enchiladas
Step 1: Sauté the Onions and Garlic
Get things started by heating the olive oil in a large skillet over medium heat. Add your diced yellow onion and let it cook for about three minutes, just until it’s translucent and fragrant. Then stir in the minced garlic—give it about 30 seconds to bloom. This savory duo forms a flavor foundation that you’ll taste in every forkful of Cheesy Beef & Bean Enchiladas.
Step 2: Brown the Beef
Add the ground beef straight to the pan with your onions and garlic. Break it up with a wooden spoon and cook until it’s no longer pink. You want rich, crumbled beef with lovely browned edges, so take your time and let it develop flavor. If your beef releases excess fat, go ahead and drain it off before moving forward.
Step 3: Spice It Up and Simmer
This is where the magic happens. Stir in your black beans, ½ cup of the enchilada sauce, ground cumin, chili powder, smoked paprika, and salt. Let everything mingle together, simmering gently for about five minutes until it’s thick and aromatic. The beans will soak up spices while the beef gets extra juicy—a dreamy filling for your Cheesy Beef & Bean Enchiladas.
Step 4: Assemble the Enchiladas
Spoon a little bit of enchilada sauce on the bottom of a 9×13-inch baking dish—this step keeps the tortillas from sticking and adds extra saucy goodness underneath. Lay out a tortilla, fill it with about ½ cup of the beef and bean mixture, sprinkle on some cheddar and Monterey Jack cheese, then roll it up. Place seam-side down in the baking dish and repeat until all your fillings are snuggled in.
Step 5: Top and Bake
Pour the remaining enchilada sauce generously over the rolled tortillas, making sure every inch is covered. Shower on the rest of your shredded cheeses, then cover the pan with foil. Bake at 375°F for 20 minutes to get everything bubbly, then remove the foil and bake another 5-10 minutes until the cheese on top is irresistibly melty and golden. The aroma at this point is absolutely unbeatable!
Step 6: Garnish and Serve
Once those Cheesy Beef & Bean Enchiladas are bubbling and irresistible, take them out and let them cool for a few minutes. Scatter chopped fresh cilantro on top for a burst of fresh color and flavor. Slice, serve, and watch your family or friends dig in with joy!
How to Serve Cheesy Beef & Bean Enchiladas
Garnishes
The finishing touch is all in the garnishes. Sprinkle a handful of chopped fresh cilantro over the top, add a dollop of cool sour cream, a few slices of creamy avocado, or a bright squeeze of lime to cut through the richness. Each garnish brings a new layer of flavor and a cheerful color contrast that makes your Cheesy Beef & Bean Enchiladas even more inviting.
Side Dishes
Pair these enchiladas with sides that complement their hearty filling and zesty sauce. Classic Mexican rice, refried beans, or a crunchy shredded lettuce salad with pico de gallo always work beautifully. For something refreshing, try a corn and black bean salad or citrusy slaw on the side. These additions make the meal complete without overshadowing the main event.
Creative Ways to Present
If you want to change things up, serve Cheesy Beef & Bean Enchiladas sliced into pinwheels for appetizers at a casual party, or add extra toppings buffet-style for a DIY enchilada bar. Layer chopped tomatoes, pickled jalapeños, and crumbled tortilla chips for a little fiesta flair. These little tweaks are perfect when you want to impress—and let’s be honest, they’re just plain fun.
Make Ahead and Storage
Storing Leftovers
Wrap leftovers tightly in the baking dish with foil, or transfer individual enchiladas to airtight containers. They’ll keep well in the fridge for up to four days, maintaining their oozy, cheesy perfection. The flavors actually deepen overnight, making next-day servings almost as exciting as the first!
Freezing
If you want to freeze Cheesy Beef & Bean Enchiladas, assemble and cool them completely (just skip the cilantro garnish for now). Wrap the entire dish tightly with plastic and foil, or freeze individual enchiladas in containers. They’ll happily rest in your freezer for up to three months—just thaw in the fridge before baking or reheating. This makes dinner-party prep or busy weeknights totally stress-free.
Reheating
To reheat, either pop the enchiladas (covered) into a 350°F oven until heated through and the cheese is gooey, or microwave individual portions for a few minutes. Add a splash of extra enchilada sauce if they seem a bit dry—cheesy, saucy, and just as indulgent as day one.
FAQs
Can I make Cheesy Beef & Bean Enchiladas ahead of time?
Absolutely! You can assemble the enchiladas up to a day ahead—just cover tightly and refrigerate. When you’re ready to bake, allow a few extra minutes in the oven to ensure everything is hot and melty throughout.
Can I use corn tortillas instead of flour?
Yes, corn tortillas work wonderfully here and will give the dish more traditional Mexican flavor as well as making it gluten-free. If they’re cracking, warm them briefly to make rolling easier.
What’s the best way to make these spicier?
If you like more heat, add a chopped jalapeño, a few dashes of hot sauce, or some diced green chiles to the filling. A little extra chili powder or a sprinkle of cayenne will also turn up the zing without altering the texture.
Can I substitute the beef for something else?
Of course! Ground turkey, shredded rotisserie chicken, or even plant-based meat alternatives can all be used in place of beef for tasty variations on Cheesy Beef & Bean Enchiladas.
How do I keep the enchiladas from getting soggy?
Lightly coating rather than drenching the tortillas in sauce helps keep them from getting mushy. Also, placing the seam side down and baking uncovered for the last bit allows moisture to evaporate, preserving a lovely texture.
Final Thoughts
There’s something undeniably special about gathering around a bubbling tray of Cheesy Beef & Bean Enchiladas fresh from the oven. With gooey cheese, a hint of spice, and enough heartiness to satisfy any appetite, this dish is destined to earn a spot in your recipe rotation. I hope you give it a try and share the flavor (and fun!) with your loved ones—these enchiladas never fail to deliver smiles all around.
Print
Cheesy Beef & Bean Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 enchiladas
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Description
These Cheesy Beef & Bean Enchiladas are a delicious and satisfying Mexican-inspired meal. Filled with seasoned ground beef, black beans, and gooey cheese, these enchiladas are sure to be a family favorite. Baked to perfection and topped with enchilada sauce, they are perfect for a cozy dinner any night of the week.
Ingredients
For the Filling:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can red enchilada sauce, plus extra for topping
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
For Assembly:
- 8 medium flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Chopped fresh cilantro for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook the Filling: In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, then brown the ground beef. Stir in the black beans, enchilada sauce, cumin, chili powder, smoked paprika, and salt. Simmer for 5 minutes.
- Assemble the Enchiladas: Fill each tortilla with the beef and bean mixture, sprinkle with cheese, roll up, and place seam-side down in a baking dish. Pour remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes until cheese is melted and bubbly.
- Serve: Garnish with chopped cilantro before serving.
Notes
- You can use corn tortillas for a gluten-free version.
- Add chopped green chiles or jalapeños for extra heat.
- Serve with sour cream, avocado, or a squeeze of lime.
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 60mg
