Beef and Bean Enchiladas

Nothing beats these beef and bean enchiladas for an easy weeknight dinner that tastes like comfort on a plate. You get perfectly seasoned beef and creamy refried beans wrapped in soft corn tortillas all napped with a generous layer of zesty enchilada sauce and plenty of melty cheddar. These enchiladas are the kind of meal my family asks for over and over and they make delicious leftovers too.

The first time I made these was during a busy school week and the whole pan disappeared before I could get seconds. Now it is a regular in our dinner rotation and always brings everyone to the table.

Ingredients

• Ground beef: Choose lean ground beef for less grease and plenty of savory flavor or sub with ground turkey for lighter option
• Dried minced onion flakes or small onion diced: Adds sweet aromatic notes and texture Use fresh onion if possible for a little extra punch
• Refried beans: Look for classic or low fat Choose a brand with short clean ingredients for the creamiest texture
• Taco seasoning: Adds classic Mexican-inspired flavor blends and a good balance of spices Go for a low sodium blend if you want more control over the salt
• Enchilada sauce: Look for mild or medium according to your family’s taste Try making your own for an extra homemade twist
• Corn tortillas: Choose soft and fresh ones that bend without cracking White or yellow corn both work well
• Shredded cheddar cheese: Sharp cheddar will give the most flavor and best melt Look for blocks you can shred yourself for a nicer texture

Step-by-Step Instructions

Preheat and Prep:

Set your oven to 350 degrees and lightly coat a 9 by 13 inch baking pan with cooking spray so nothing sticks

Cook the Beef Mixture:

In a large skillet brown the ground beef over medium heat breaking it apart until there is no pink left This builds a rich meaty base Drain off excess fat for a lighter filling then stir in onion flakes refried beans and taco seasoning Cook everything gently on low heat for a few minutes until well blended and heated through This lets the flavors meld together

Prepare the Sauce and Tortillas:

Warm the enchilada sauce in a saucepan so it is easier to spread Pour about one cup of the warmed sauce in the bottom of your baking pan for a non stick base Wrap tortillas in a damp paper towel and microwave until soft and pliable This prevents them from ripping when rolling

Assemble the Enchiladas:

Brush each tortilla on both sides with enchilada sauce Spoon a generous amount of beef and bean mixture down the center Add a sprinkle of cheddar cheese Roll them up snugly and place seam side down in your pan Repeat until the pan is full and pour the remaining sauce evenly over the top

Add Cheese and Bake:

Scatter the rest of the cheese across the saucy tortillas Bake uncovered for 15 to 20 minutes until the cheese bubbles and everything is piping hot Let the enchiladas cool for a few minutes before serving for neater slices

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My favorite part is always the cheese that caramelizes around the edges in the oven My daughter always claims the corners for herself and that always makes me smile

Storage Tips

Store leftovers tightly covered in the refrigerator for up to three days The enchiladas keep their texture well and the flavors deepen Reheat in a low oven covered with foil or in the microwave with a damp paper towel to keep them from drying out You can freeze baked enchiladas wrapped well in foil for up to two months Just thaw and reheat until hot and bubbly

Ingredient Substitutions

Switch out ground beef for turkey or even plant based crumbles for a vegetarian twist Black beans or pinto beans mashed can also stand in for the refried beans If you only have flour tortillas these work too they will bake up softer Try Monterey Jack cheese for a meltier result or pepper jack for a little heat

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Serving Suggestions

Serve these enchiladas with classic Mexican rice and a simple green salad A side of chips and salsa or guacamole rounds out the meal beautifully I love topping each serving with fresh cilantro a dollop of sour cream or sliced green onions for extra color and flavor

Cultural Context

Enchiladas are a beloved staple in Mexican and Tex Mex cooking with endless variations This recipe is inspired by the baked Tex Mex casserole version common in American homes The layering of beef beans tortillas and cheese makes it filling and approachable It is a dish that brings everyone together no matter the occasion

Recipe FAQs

→ Can fresh onions be used instead of onion flakes?

Yes, diced onions can be sautéed with the ground beef for added freshness and texture. They blend well with the filling.

→ How do you prevent tortillas from cracking?

Wrap tortillas in a damp paper towel and microwave briefly until softened. This keeps them pliable for rolling and filling.

→ Can these be assembled ahead of time?

Absolutely. Assemble enchiladas, cover, and refrigerate until ready to bake. Add a few extra minutes to the baking time if chilled.

→ What toppings go well with this dish?

Try adding diced tomatoes, sliced jalapeños, fresh cilantro, or a dollop of sour cream after baking for extra flavor.

→ Is there a good substitute for cheddar cheese?

Monterey Jack or a Mexican blend cheese works well if you prefer a milder or meltier topping.

→ How should leftovers be stored and reheated?

Store in an airtight container in the refrigerator and reheat in the microwave or oven until heated through.