Name: Homemade Cheesy Beef & Bean Enchiladas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 lb ground beef; 1 can (15 oz) black beans, drained and rinsed; 10 flour tortillas; 2 cups shredded cheddar cheese; 1 cup enchilada sauce; 1 small onion, diced; 2 cloves garlic, minced; 1 tsp chili powder; 1/2 tsp cumin; Salt and pepper to taste

There’s something about cheesy beef and bean enchiladas that just hits the spot like no other meal can.

Seriously, the way melty cheese strings pull apart, mingling with seasoned beef and beans wrapped in soft tortillas it’s comfort food on steroids. You get that perfect mix of hearty and gooey, plus a little kick if you’re feeling adventurous.

It’s filling but not overwhelming, ideal for hungry evenings or when you need a cozy dinner fix fast. And honestly, who can resist the smell wafting through the kitchen?

This dish practically demands a second helping. Yes, it’s that good.

Alright, let’s talk ingredients. Because before you plunge into that perfect cheesy, savory goodness, you’ve got to get the parts right. The magic of these beef and bean enchiladas is in the dance between meat, beans, cheese, and all those flavors that sneak into every bite. You might be thinking it sounds like a long shopping list, but nope pretty straightforward, and nothing too intimidating. Plus, most of these are pantry staples or easy finds at the store, so you won’t need a special expedition to the other side of town. Ready? Let’s break it down.

1 pound ground beef (lean or regular, whatever you like)
1 can (15 ounces) black beans, drained and rinsed
1 cup shredded cheddar cheese (or a Mexican blend if you want to get fancy)
10-12 soft flour tortillas (8-inch size works well)
1 can (10 ounces) red enchilada sauce (store-bought or homemade if feeling bold)
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika (optional, but hey, why not?)
Salt and pepper to taste
2 tablespoons vegetable oil or olive oil for cooking
Optional toppings: sour cream, chopped cilantro, sliced jalapeños, diced tomatoes, or avocado

For baking a large batch of delicious enchiladas, a durable and spacious Ceramic Baking Dish will ensure even cooking and easy serving.

Now, before you rush off to toss these all into a pot or pan, here’s a little heads-up: quality matters, especially when it comes to the cheese and sauce. Pick a cheese that melts well we’re talking smooth, gooey strings that make each bite a total joy.

And the enchilada sauce? Sure, the canned stuff is a lifesaver, but if you’re up for it, a homemade version can take this dish straight to the next level. Also, don’t shy away from seasoning that beef well. Think of the spices as the DJ cranking up the flavor party inside your tortillas the more carefully you tune that, the more memorable your enchiladas will be.

Oh, and those beans are more than filler; they add creaminess and a bit of protein, making this dish both hearty and satisfying. So yeah, it’s not just throwing ingredients together it’s about crafting a meal that keeps you coming back for more.

To easily brown ground beef and sauté vegetables for your filling, a high-quality Cast Iron Skillet provides excellent heat retention.

Alright, let’s roll up those sleeves and assemble your cheesy beef and bean enchiladas. Start by heating up 2 tablespoons of vegetable oil in a skillet over medium heat this little pool of oil is where the flavor party kicks off. Toss in your finely chopped small onion and sauté it until translucent and just a bit tender, about 3 to 4 minutes.

Then, stir in 2 cloves of minced garlic, letting that aromatic punch fill the kitchen for about 30 seconds just don’t let it burn, or things get bitter real fast. Next up, dump in 1 pound of ground beef. Break it apart with your spatula as it browns up, seasoning with 1 teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon paprika if you’re feeling adventurous, plus salt and pepper to taste. Keep stirring and cooking until the beef is fully browned and cooked through, about 6 to 8 minutes. By now, your kitchen smells like a fiesta waiting to happen.

Once the beef is all set, stir in one can (15 ounces) of black beans you’ve drained and rinsed these little guys add creaminess and texture, so don’t skip! Mix everything gently to distribute those beans amidst the beef and spices, and cook for another 2 to 3 minutes to get everything cozy.

Now, here’s the fun part: assemble those enchiladas. Spoon some of your beef and bean mixture down the center of one of your soft flour tortillas about 10 to 12 tortillas should do the trick. Sprinkle a good handful (around ¼ cup) of shredded cheddar cheese (or Mexican blend, if you’re feeling fancy) on top, then carefully roll it up tight like a burrito.

Place the rolled enchilada seam-side down in a baking dish. Repeat until you’ve used all the filling and tortillas, lining them up like little cheesy soldiers.

Almost there. Pour 1 can (10 ounces) of red enchilada sauce evenly over the enchiladas, making sure each one gets a nice slick coat this sauce keeps everything moist and brings that signature tangy, savory punch.

Then, cover the dish with foil and pop it into a preheated oven at 350°F. Bake for 20 minutes to let all those flavors meld and the cheese inside melt into ooey-gooey perfection. If you’re a cheese lover (who isn’t?), uncover and sprinkle an extra cup of shredded cheese over the top, then bake uncovered for another 5 minutes until bubbly and golden.

Finally, top with your personal favorites maybe a dollop of sour cream, chopped cilantro, or some sliced jalapeños for a little kick. Serve hot, grab a napkin (trust me, you’ll need it), and dig in. Your taste buds just got themselves a new best friend.