These enchiladas convey a mix of seasoned floor beef, beans, and contemporary veggies, all wrapped in heat corn tortillas and topped with a do-it-yourself enchilada sauce and cheddar cheese. They’re tacky, hearty, and ideally suited for a household dinner.
There’s one thing magical a few heat, tacky pan of enchiladas straight out of the oven. These beef and bean enchiladas are full of daring flavors and topped with melty cheddar for the last word comforting dinner.
Excellent for a busy weeknight or a weekend meal, this dish combines seasoned floor beef, black beans, and a do-it-yourself enchilada sauce, all wrapped in corn tortillas. It’s a recipe that’s easy to make but delivers massive on taste.
In the event you love Mexican-inspired dishes like these enchiladas, you may additionally take pleasure in my Loaded Beef Nachos, an ideal meal or appetizer with layers of taste and texture, or my Beef Gentle Tacos, which is the proper fast and straightforward weeknight meal.
What We Assume You’ll Love About This Recipe
Ingredient Overview
You’ll want to try the complete recipe and ingredient record beneath
- Floor Beef. Floor beef kinds the bottom of the filling. You may simply swap floor beef for floor turkey or rooster, and even go meatless by including further black beans or sautéed mushrooms.
- Black Beans. Black beans add fiber and a smooth texture that pairs completely with the meat. Pinto beans or kidney beans make an excellent various in case you don’t have black beans readily available.
- Onion and Bell Pepper. These veggies add a layer of sweetness and texture to the filling. You need to use crimson, yellow, or inexperienced bell peppers relying on what you favor. I used a big crimson bell pepper as a result of it’s candy. You may substitute the bell pepper with diced zucchini or mushrooms.
- Enchilada Seasoning. Enchilada or taco seasoning brings Mexican flavors to the filling. In the event you don’t have a seasoning packet, you need to use a mixture of chili powder, cumin, garlic powder, and smoked paprika. A easy recipe for a do-it-yourself model is within the recipe card beneath.
- Corn Tortillas. Traditional corn tortillas add numerous taste. In the event you favor flour tortillas, they’ll work too, however they will change into mushy. In the event you do use flour tortillas, I like to recommend that you just not dip them within the enchilada sauce earlier than filling and rolling. Reserve the sauce for the top and pour it over your rolled tortillas sparingly. For gluten-free choices, stick to licensed gluten-free corn tortillas.
- Enchilada Sauce. A scrumptious, simple do-it-yourself crimson sauce brings every little thing collectively. In the event you’re quick on time, you may substitute store-bought enchilada sauce, however do-it-yourself will all the time be finest.
- Cheddar Cheese. Melted cheddar cheese provides the irresistible crowning glory. Be at liberty to substitute with Monterey Jack or a Mexican cheese mix if that’s what you favor.
Ideas for Success
- Heat Your Tortillas First. Briefly heating the corn tortillas in a skillet or microwave makes them extra pliable and prevents them from cracking once you roll them. This small step could make a giant distinction in meeting!
- Drain Extra Fats. After browning the bottom beef, drain any extra fats. This prevents the filling from turning into greasy.
- Use Freshly Grated Cheese. If attainable, grate the cheese from a block fairly than utilizing pre-shredded cheese. Freshly grated cheese melts higher.
- Regulate the Spice Degree. You may customise the warmth by selecting delicate, medium, or spicy enchilada sauce, and including further chili powder or cayenne in case you like extra kick.
- Don’t Overfill the Tortillas. Add simply a few spoonfuls of filling to every tortilla to forestall them from spilling over. This can make it simpler to roll.
- Let Them Cool Barely Earlier than Serving. Enchiladas could be highly regarded proper out of the oven. Allow them to sit for a couple of minutes earlier than serving to permit the cheese to set and make them simpler to serve.
- Garnish. A sprinkle of contemporary cilantro or inexperienced onions provides a pop of coloration and taste.
Step-by-Step Directions for Enchiladas (With Photographs)
See the recipe card beneath for step-by-step directions to make the do-it-yourself enchilada sauce.
Put together the Enchilada Filling
Assemble the Enchiladas and Bake
Step 1: Preheat oven to 375 F (190 C).
- Place the dish within the oven and bake for 20-25 minutes, or till bubbly and golden.
- Take away from the oven and garnish with contemporary cilantro, if desired. Serve scorching and revel in!
Storage Directions
Fridge: Retailer any leftover enchiladas in an hermetic container within the fridge for as much as 3-4 days. To reheat, merely cowl the dish with foil and heat within the oven at 350 F (177 C) till heated by, or microwave particular person parts.
Freezer: These enchiladas freeze effectively, making them ideally suited for meal prep. After baking, permit the enchiladas to chill utterly, then switch to a freezer-safe container. They are often frozen for as much as 3 months. To reheat, let the enchiladas thaw within the fridge in a single day, then bake at 350 F (177 C) till warmed by, including further cheese on high in case you’d like.
Make-Forward: Assemble the enchiladas as instructed however cease earlier than baking. Cowl the dish tightly and refrigerate for as much as 24 hours. When able to bake, add a couple of further minutes to the baking time to ensure they’re heated all over.
Love Mexican-Impressed Dishes? Listed here are a couple of extra recipes to strive!
Enchilada Sauce
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon floor cumin
- ¼ teaspoon dried oregano
- 2 cups rooster or vegetable broth
- Salt to style
Enchiladas
- 1 lb floor beef
- 1 small small onion diced
- 1 bell pepper diced
- 1 can black beans 15 oz. Undrained.
- 1 packet enchilada or taco seasoning [Note 1]
- 16-18 corn tortillas 5¼ in diameter [Note 2]
- 1½ cups cheddar cheese shredded
- Recent cilantro chopped (non-compulsory)
Make the Enchilada Sauce:
-
In a medium saucepan, warmth the vegetable oil over medium warmth. Whisk within the flour and prepare dinner for 1-2 minutes, stirring continuously, to make a roux [Note 3].
2 tablespoons vegetable oil, 2 tablespoons all-purpose flour
-
Stir within the chili powder, garlic powder, onion powder, cumin, and oregano, and prepare dinner for about 30 seconds to bloom the spices [Note 4].
3 tablespoons chili powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon floor cumin, ¼ teaspoon dried oregano
-
Step by step add the broth, whisking continuously to keep away from lumps. Carry the sauce to a simmer and prepare dinner for 10-Quarter-hour, stirring sometimes till it thickens barely [Note 5].
2 cups rooster or vegetable broth
-
Style and season with salt as wanted. Put aside.
Salt
Put together the Enchiladas:
-
In a big skillet, prepare dinner the bottom beef over medium warmth till browned, breaking it up with a spoon because it cooks. Drain any extra fats [Note 6].
1 lb floor beef
-
Add diced onion and bell pepper to the skillet with the meat and sauté for 4-5 minutes till softened.
1 small small onion, 1 bell pepper
-
Stir in black beans, and enchilada seasoning (or the do-it-yourself spice mix offered within the notes beneath). Let the combination simmer for a couple of minutes till the flavors meld.
1 can black beans, 1 packet enchilada or taco seasoning
Assemble and Bake:
-
Preheat oven to 375 F (190 C).
-
Unfold a couple of tablespoons of enchilada sauce within the backside of a baking dish.
16-18 corn tortillas
-
Pour among the enchilada sauce in a small bowl or shallow dish, and dip one of many tortillas within the sauce till coated in sauce.
-
Spoon the meat combination into the tortilla, roll it up, and place it seam-side down within the baking dish. Repeat with remaining filling and tortillas. It’s possible you’ll not want all the tortillas, or chances are you’ll want extra, relying on how full you fill them. [Note 7].
-
You probably have any enchilada sauce left over, pour it over the enchiladas, then sprinkle shredded cheddar cheese on high.
1½ cups cheddar cheese
-
Place the dish within the oven and bake for 20-25 minutes, or till bubbly and golden.
-
Take away from the oven and garnish with contemporary cilantro, if desired. Serve scorching and revel in!
Recent cilantro
- You can even make your individual mix. Right here’s a easy recipe:
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon garlic powder - Warming the corn tortillas briefly in a dry skillet or microwave earlier than filling makes them extra pliable and simpler to roll with out cracking.
- Cooking the flour and oil collectively till it smells nutty creates a roux, which can assist thicken the sauce.
- Blooming the spices in oil releases their flavors and provides the sauce extra taste.
- To keep away from lumps, add the broth slowly whereas whisking.
- Draining fats from the cooked beef prevents the filling from turning into greasy.
- If assembling the enchiladas forward of time, cowl with plastic wrap and refrigerate. Add sauce and cheese simply earlier than baking.
Energy: 413kcal | Carbohydrates: 36g | Protein: 22g | Fats: 21g | Saturated Fats: 9g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 7g | Trans Fats: 1g | Ldl cholesterol: 63mg | Sodium: 469mg | Potassium: 499mg | Fiber: 8g | Sugar: 2g | Vitamin A: 1574IU | Vitamin C: 20mg | Calcium: 229mg | Iron: 3mg
Servings: 8 servings
Energy: 413kcal
