Beef Bean Enchiladas
Satisfy your cravings for Tex-Mex comfort food with these irresistible Beef Bean Enchiladas! Packed with seasoned ground beef, hearty black beans, and fragrant spices like chili powder and smoked paprika, this recipe delivers bold, smoky flavors in every bite. Tender flour tortillas are stuffed with the savory filling, rolled up, and smothered in rich red enchilada sauce before being topped with a generous layer of melty cheddar cheese. Perfectly baked to golden perfection, these enchiladas are easy to prepare in under an hour and serve as the ultimate weeknight dinner for the whole family. Garnish with fresh cilantro and a dollop of sour cream for a restaurant-quality meal right at home!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 1 can (15 oz) Black beans, drained and rinsed
- 1 tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Red enchilada sauce
- 8 medium Flour tortillas
- 2 cups Shredded cheddar cheese
- 2 tbsp Fresh cilantro, chopped (optional for garnish)
- 4 tbsp Sour cream (optional for serving)
Instructions
Preheat your oven to 375°F (190°C).
Heat a large skillet over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes. Drain any excess fat from the skillet.
Add the diced onion and minced garlic to the skillet. Cook until the onion softens, about 3 minutes.
Stir in the black beans, chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for another 2 minutes until the spices are fragrant. Remove the mixture from heat.
Spread 1/2 cup of the red enchilada sauce on the bottom of a 9x13-inch baking dish.
Lay out a flour tortilla on a clean surface. Spoon about 1/4 cup of the beef and bean mixture down the center of the tortilla. Sprinkle with a small handful of shredded cheese (about 2 tablespoons). Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the top with the remaining shredded cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let rest for 5 minutes. Garnish with chopped cilantro, if desired.
Serve with sour cream on the side and enjoy!
Nutrition Facts
Calories |
965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 2786 mg | 121% | |
| Total Carbohydrate | 77.3 g | 28% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 6.5 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 619 mg | 48% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 573 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
