Cheesy Beef and Bean Enchiladas
Get ready to savor the bold, comforting flavors of these Cheesy Beef and Bean Enchiladas—a weeknight dinner favorite that's as satisfying as it is simple to make. Featuring perfectly seasoned ground beef, hearty black beans, and aromatic onions and garlic, this recipe is wrapped in soft flour tortillas and smothered in rich enchilada sauce. Topped with a generous melting of sharp cheddar and creamy Monterey Jack cheese, each bite is a cheesy, indulgent delight. With just 25 minutes of prep and 20 minutes in the oven, this dish effortlessly combines convenience with restaurant-quality flavor. Serve these enchiladas straight out of the oven with a sprinkle of fresh cilantro for a family-friendly meal that's guaranteed to impress. Perfect for fans of Mexican-inspired comfort food, this recipe is a must-try for busy weeknights or casual entertaining!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup black beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups enchilada sauce
- 8 pieces flour tortillas (8–10 inches)
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 tablespoon cooking oil
Instructions
Preheat your oven to 375°F (190°C).
Heat the cooking oil in a large skillet over medium heat.
Add the diced onion and cook for 3–4 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned and fully cooked, about 6–8 minutes.
Drain any excess grease from the skillet and return it to the stovetop.
Stir in the black beans, chili powder, cumin, salt, and black pepper. Mix well to evenly coat the beef and beans in the spices. Set the mixture aside.
Spread 1/2 cup of enchilada sauce over the bottom of a 9x13-inch baking dish.
Lay a tortilla flat on a clean surface. Spoon 1/4 cup of the beef and bean mixture down the center. Sprinkle 2 tablespoons of cheddar cheese on top of the filling.
Roll the tortilla tightly around the filling 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 in the dish, ensuring all are well coated.
Sprinkle the remaining cheddar cheese and the Monterey Jack cheese evenly over the top.
Bake in the preheated oven for 15–20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes.
Garnish with fresh cilantro if desired and serve warm.
Nutrition Facts
Calories |
4090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.2 g | 304% | |
| Saturated Fat | 111.3 g | 556% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 663 mg | 221% | |
| Sodium | 9001 mg | 391% | |
| Total Carbohydrate | 297.5 g | 108% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 22.8 g | ||
| Protein | 213.2 g | 426% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3043 mg | 234% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 2926 mg | 62% | |
*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.
