If you’re after a dinner that’s as comforting as it is easy, look no further than Cheesy Beef & Bean Enchiladas. Loaded with hearty ground beef, creamy black beans, zesty enchilada sauce, and plenty of gooey, melty cheese, these enchiladas come together with minimal effort but deliver maximum flavor in every bite. Whether it’s a weeknight family feast or your go-to meal for friends, this is a dish you’ll want to share — but we wouldn’t blame you for keeping it all to yourself!
Ingredients You’ll Need
The building blocks of Cheesy Beef & Bean Enchiladas are really straightforward, but each ingredient plays an all-important role — from the juicy beef to the lively crisscross of cheeses. Gather these essentials and you’ll be on your way to irresistible enchiladas in no time.
- 1 pound ground beef: Choose an 80/20 blend for juicy, flavorful filling with just the right amount of richness.
- 1 tablespoon olive oil: This helps sauté the onions and sets the stage for savory flavor in every bite.
- 1 small onion, finely chopped: Don’t skip the onion — it builds the aromatic base for your enchiladas.
- 2 cloves garlic, minced: Fresh garlic gives the beef filling a delicious depth and little kick.
- 1 (15-ounce) can black beans, drained and rinsed: These beans add creamy texture and make the filling extra hearty; canned pinto beans work too.
- 1 (10-ounce) can red enchilada sauce: The heart of our enchilada flavor — use your favorite store-bought or homemade version.
- 1 teaspoon ground cumin: Essential for the classic, earthy warmth that defines these savory enchiladas.
- 1/2 teaspoon chili powder: Adds gentle heat and that unmistakable Tex-Mex flair.
- 1/2 teaspoon salt: Brings out all the good flavors in the filling, so don’t skimp!
- 8 flour tortillas (8-inch): Soft and easy to roll, these soak up the sauce and hold everything together beautifully.
- 2 cups shredded cheddar cheese: The sharpness of cheddar is perfect for that golden, bubbly topping.
- 1 cup shredded Monterey Jack cheese: Monterey Jack melts like a dream and makes the cheesy topping even creamier.
- Chopped fresh cilantro for garnish (optional): A scattering of greenery gives a fresh kick to the final dish.
- Sour cream and sliced jalapeños for serving (optional): Creamy and spicy toppings let everyone customize their plate.
How to Make Cheesy Beef & Bean Enchiladas
Step 1: Sauté the Aromatics
Start by preheating your oven to 375°F (190°C) so it’s ready when you are. In a large skillet over medium heat, add your olive oil and sauté the finely chopped onion for 2 to 3 minutes until soft and fragrant. Stir in the minced garlic and let it cook for just 30 seconds more — you want the aromas to bloom, but not burn!
Step 2: Brown the Beef
Next, crumble the ground beef into the skillet. Cook, stirring and breaking it up with your spoon, until browned and no longer pink, which takes about 6 to 8 minutes. If there’s excess fat, go ahead and drain it off so your enchiladas aren’t greasy.
Step 3: Add the Beans and Spices
With the beef ready, stir in those creamy black beans, half of your enchilada sauce, ground cumin, chili powder, and salt. Let it all simmer together for about 3 to 4 minutes so the flavors meld. At this point, your kitchen will smell amazing and you’re officially halfway to Cheesy Beef & Bean Enchiladas bliss!
Step 4: Assemble the Enchiladas
Pour a few spoonfuls of the remaining enchilada sauce into the bottom of a 9×13-inch baking dish — this prevents sticking and soaks the tortillas in extra flavor. Working one at a time, spoon about 1/4 cup of the beef and bean mixture into the center of each tortilla, sprinkle with a little cheddar and Monterey Jack, then roll it up tight. Place each roll seam-side down in your prepared dish, making a neat, saucy row.
Step 5: Top and Bake
Once all your enchiladas are nestled in the pan, pour the rest of the enchilada sauce over the top. Don’t be shy! Sprinkle the remaining cheddar and Monterey Jack cheese over everything, then cover the dish tightly with foil. Bake for 20 minutes covered, then uncover and bake for 8 to 10 more minutes — just until the cheese is gloriously melted and bubbly.
Step 6: Garnish and Serve
Let your Cheesy Beef & Bean Enchiladas cool for a few minutes so they set up and won’t fall apart when serving. Finish with a handful of fresh chopped cilantro, and serve each plate with plenty of sour cream and sliced jalapeños if you like a little heat!
How to Serve Cheesy Beef & Bean Enchiladas
Garnishes
Don’t underestimate the power of a beautiful garnish! Fresh chopped cilantro brightens up the finished Cheesy Beef & Bean Enchiladas, while creamy sour cream brings a cool counterpoint to the spicy, savory flavors. If you like a punchy kick, sliced jalapeños are a colorful and fiery topping that’s always welcome at the table.
Side Dishes
Round out your meal with classic sides like fluffy Mexican rice, smoky refried beans, or a crunchy green salad with citrus vinaigrette. Tortilla chips with fresh salsa or guacamole never go amiss either. These salty, fresh sides make every mouthful of Cheesy Beef & Bean Enchiladas even more satisfying.
Creative Ways to Present
If you want to have a little fun, try serving the enchiladas family-style in a cast-iron skillet for rustic charm, or slice them into bite-sized pieces for a party-friendly platter. Top with extra cheese and place under the broiler for an irresistible, crispy finish, or let everyone build their own plates taco-bar style with assorted toppings and salsas on the side.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Beef & Bean Enchiladas make for a hearty, flavor-packed lunch the next day. Store them in an airtight container in the fridge for up to 3 days. The tortillas might soften even more as they soak up the sauce, making them extra delicious when reheated.
Freezing
If you’re planning ahead, these enchiladas freeze beautifully! Assemble the dish (but don’t bake), wrap tightly in plastic wrap then foil, and freeze for up to 2 months. When you’re ready, bake straight from frozen at 375°F (190°C), adding about 15–20 extra minutes to the baking time until heated through.
Reheating
To reheat, place your leftover Cheesy Beef & Bean Enchiladas in a baking dish, cover with foil, and warm in a 350°F (175°C) oven until hot and bubbly, around 20 minutes. For single servings, a minute or two in the microwave covered with a damp paper towel works like a charm, too.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas give Cheesy Beef & Bean Enchiladas a more traditional, earthy flavor and are a great option for anyone avoiding gluten. Just be sure to warm them first so they roll without cracking.
What if I want my enchiladas spicier?
For an extra kick, add diced jalapeño to the beef filling or stir some chipotle peppers in adobo into the enchilada sauce. You can also top with spicy salsa or pepper jack cheese for even more heat.
Can I assemble the enchiladas in advance?
You sure can! Prepare the Cheesy Beef & Bean Enchiladas right up to the baking step, cover, and refrigerate for up to 24 hours. When ready to bake, just follow the instructions — you may need to add a few extra minutes of baking time if they’re cold from the fridge.
Are these enchiladas freezer friendly?
Yes — Cheesy Beef & Bean Enchiladas are perfect for freezing. Assemble and freeze before baking, then bake directly from frozen whenever you need a quick, homey dinner. They’re the ultimate meal prep solution!
Can I swap out the types of cheese?
Of course! While cheddar and Monterey Jack are classic here, feel free to experiment with pepper jack, a sprinkle of queso fresco, or even a little mozzarella for added meltiness. The key is a good melting cheese that adds creaminess and flavor.
Final Thoughts
There’s something incredibly special about a bubbling dish of Cheesy Beef & Bean Enchiladas set down at the table — it’s comfort, color, and pure happiness all in one bite. Whether you’re making dinner for a crowd or just treating yourself, give this recipe a try and see why it’s a forever favorite. Trust me, once you’ve made it, it’ll be in your regular rotation!
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Cheesy Beef & Bean Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
These Cheesy Beef & Bean Enchiladas are a delicious and satisfying meal that the whole family will love. Filled with seasoned ground beef, black beans, and gooey cheese, then topped with a zesty enchilada sauce, they are baked to perfection for a comforting Mexican-American dish.
Ingredients
Ground Beef Mixture:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can red enchilada sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
Enchiladas:
- 8 flour tortillas (8-inch)
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Chopped fresh cilantro for garnish (optional)
- Sour cream and sliced jalapeños for serving (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook the beef mixture: In a skillet, cook onion, garlic, and beef. Add beans, enchilada sauce, cumin, chili powder, and salt. Simmer.
- Assemble enchiladas: Spoon beef mixture onto tortillas, sprinkle with cheese, roll up, and place in a baking dish.
- Bake: Pour remaining sauce over enchiladas, top with cheese, cover with foil, and bake. Garnish and serve.
Notes
- Swap black beans for pinto beans if preferred.
- Use corn tortillas for a gluten-free option, but warm them first to prevent cracking.
- Enchiladas can be assembled ahead and refrigerated for up to 24 hours before baking.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 510
- Sugar: 3g
- Sodium: 860mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg
