These beef and bean enchiladas come together in 35 minutes using a pound of ground beef, canned black beans, store-bought enchilada sauce, and corn tortillas. The filling is straightforward, the bake is short, and the result is a pan of cheesy, saucy enchiladas that most people at the table will actually eat. On a weeknight when you need something hot and filling without a lot of cleanup, this is a solid call.
Why this recipe works
Two things make this recipe reliable. First, the beef and bean filling is cooked completely before it goes into the tortillas — you’re not counting on the oven to finish raw meat, so the bake time stays short and the filling stays juicy rather than drying out. Second, spreading half a cup of enchilada sauce on the bottom of the baking dish before you add the rolled tortillas prevents the bottoms from turning gummy or sticking. The tortillas sit in sauce from both sides during baking, which keeps them tender all the way through instead of going tough on the underside. That bottom layer is easy to skip by accident, and it genuinely matters.
Common problems and fixes
- Tortillas crack when you roll them: Corn tortillas tear if they go in cold and dry. Wrap the stack in a damp paper towel and microwave for 45 seconds right before you fill them. Work with one at a time and keep the rest covered.
- Filling spills out during baking: Overfilling is the usual cause. A heaping two tablespoons of filling per tortilla is enough — roll it snug and place it seam-side down immediately so it holds its shape before the sauce goes on.
- Watery sauce pooling in the dish: This happens when the black beans aren’t drained and rinsed thoroughly. Give them a good rinse and let them sit in the strainer for a minute before adding them to the skillet.
- Cheese burns before the center is hot: Oven temperatures vary. If your cheese is browning too fast in the final uncovered minutes, pull the dish when the cheese is just melted — the enchiladas are already cooked through from the covered portion of the bake. Skip the garnish — not worth the extra dish; the cilantro wilts fast and most kids push it aside anyway.
- Enchiladas taste flat: Enchilada sauce brands vary a lot in salt and depth. Taste the sauce before it goes on and stir in a pinch of cumin or a small spoonful of tomato paste if it seems thin or bland.
Beef and Bean Enchiladas
Equipment
- Large skillet
- Baking dish
- Mixing spoon
- Aluminum Foil
Ingredients
- 1 pound ground beef preferably grass-fed
- 1 tablespoon olive oil extra virgin
- 1 cup onion finely chopped
- 2 cloves garlic minced
- 1 can black beans drained and rinsed
- 1.5 cups enchilada sauce store-bought or homemade
- 8 count corn tortillas preferably freshly made
- 2 cups cheddar cheese shredded
- ¼ cup fresh cilantro chopped
Instructions
- Prepare the Beef Mixture: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the Beef: Add the ground beef to the skillet, breaking it up with a spoon as it cooks. Sauté the beef until fully browned, about 5-6 minutes.
- Add Beans: Add the drained black beans to the beef mixture, stirring well to combine. Continue to cook for another 2 minutes. Season with salt and pepper as needed.
- Assemble Enchiladas: Preheat your oven to 375°F (190°C). Spread 1/2 cup of enchilada sauce on the bottom of a baking dish. Fill each tortilla with a scoop of the beef and bean mixture, roll tightly, and place seam-side down in the dish. Repeat with remaining tortillas.
- Add Enchilada Sauce: Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the shredded cheese evenly over the top.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 5 minutes, until the cheese is melted and bubbly.
- Garnish and Serve: Sprinkle the enchiladas with chopped cilantro before serving. Enjoy with a side of sour cream or guacamole for extra richness.
Notes
- For a spicier version, add a chopped jalapeño with the onion.
Nutrition
Frequently asked questions
Can I use flour tortillas instead of corn?
You can, but expect a softer, slightly doughier result. Flour tortillas absorb more sauce and tend to get quite soft after baking, whereas corn tortillas hold their shape better and give you cleaner slices when serving.
Can I assemble these ahead of time?
Yes — assemble the dish, cover it tightly with foil, and refrigerate for up to 24 hours before baking. Add about 5 extra minutes to the covered bake time since you’re starting from cold.
Can I swap the ground beef for something else?
Ground turkey or ground chicken both work well and cook in the same amount of time. If you want to skip meat entirely, double the black beans and add a cup of frozen corn to the filling.
How do I store and reheat leftovers?
Store leftovers covered in the fridge for up to 3 days. Reheat individual portions in the microwave with a splash of water added to the dish and a loose cover over the top to keep them from drying out.
What to cook next
- Quick Chicken Enchiladas Rojas
- Quick Smoky Weeknight Chili
- Sizzling Skillet Steak Fajitas
- Fresh Tomato Salsa Recipe