These beef and bean enchiladas are smothered in red enchilada sauce and topped with cheese. They're a family favorite and perfect for a quick and easy weeknight dinner in just 35 minutes!

Why this Recipe Works
Enchiladas are one of my family's favorite dishes, and this easy beef enchilada recipe is near the top of the list. It's a true family favorite!
The filling is a tasty combination of seasoned ground beef and black beans with cheese and enchilada sauce. They're rolled in soft flour tortillas and covered with red enchilada sauce and cheese, then baked until warm and gooey.
Best of all, these easy enchiladas are super quick to put together. Just 10 to 15 minutes of hands on time and a quick 15 to 20 minute bake and they're ready to serve. It's a complete meal in just 35 minutes.
For another one of my favorite enchilada recipes, check out my chicken enchiladas with green sauce!
Ingredient Notes
- Ground Beef - I use lean ground beef, like 90/10 or 93/7, for these enchiladas, so they don't turn out greasy. Ground turkey or chicken will also work.
- Enchilada Sauce - To keep things quick and easy, I use store-bought enchilada sauce in this recipe. You can make your own homemade enchilada sauce or swap in green enchilada sauce if you prefer.
- Cheese - Monterey Jack and Cheddar cheese are good choices for this enchilada recipe. For a spicy kick, Pepper Jack is a good option.
- Seasoning - This recipe calls for a packet of taco seasoning to season the ground beef. You can also swap in your own homemade seasoning with a blend of cumin, paprika, chili powder, garlic powder, onion powder, salt, and pepper.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Prep - Preheat your oven to 350℉.
- Cook the Beef - Sauté the beef with diced onion and green pepper until browned, then drain any excess fat.
- Finish the Filling - Add the taco seasoning, black beans, 1 cup of enchilada sauce, and 1 cup of cheese to the pan and stir to combine. Then turn off the heat.
- Prepare the Dish - Pour around ½ cup of enchilada sauce into a baking dish and shake the dish to spread the sauce out into an even layer.
- Fill the Tortillas - Wrap the tortillas in paper towels and microwave for around 20-30 seconds to soften them. Lay a tortilla out flat and fill it with around 2-3 tablespoons of the filling and sprinkle with cheese, then roll it up and place it in the baking dish. Repeat with the remaining tortillas.
- Top and Bake - Pour the remaining enchilada sauce over the rolled tortillas, top with the remaining cheese, then bake for 15 to 20 minutes.
- Serve and Enjoy! - Let the enchiladas cool for around 5 minutes, then serve.
Expert Tips
- I love the softness of flour tortillas for enchiladas, but corn tortillas will also work.
- Be sure to pack the rolled enchiladas tightly in the baking dish with the seem side down to help hold them together.
- The enchilada sauce should come around halfway up in the baking dish, leaving the top half of the enchiladas exposed. Don't fully cover the enchiladas in sauce, or they can become too soggy.
Storage and Reheating
Store leftovers in an airtight container and refrigerate for up to 4 days. The enchiladas can be reheated in a 325°F oven or in the microwave.
These easy beef enchiladas are also a perfect freezer meal. You can freeze them unbaked or after baking.
To freeze unbaked enchiladas: use a foil pan or freezer-safe baking dish to prepare your enchiladas. Assemble the enchiladas as directed, then cover and freeze for up to 3 months.
To freeze baked enchiladas: use a foil pan or freezer-safe baking dish to prepare your enchiladas. Prepare and bake the enchiladas as directed, then let them cool completely. Cover and freeze for up to 3 months.
The enchiladas can be baked from frozen, or you can thaw them in the fridge overnight before baking. If baking from frozen, bake the enchiladas covered for around 35-40 minutes at 350°F. If baking thawed enchiladas, bake covered for 20-30 minutes.
What to Serve with Enchiladas
These hearty beef and black bean enchiladas are perfect with a side of my Instant Pot Spanish Rice and my Mexican Street Corn Salad. I also love to serve them with my homemade Pico de Gallo and guacamole for topping the enchiladas.
Frequently Asked Questions
Yes, you can substitute refried beans for the black beans in this recipe.
It's key to warm the tortillas in the microwave just before rolling them. This softens them and makes them more pliable when rolling them up.
To keep your enchiladas from becoming soggy, avoid adding too much sauce. When adding the sauce to your enchiladas, pour the sauce down the middle of the rolled enchiladas, leaving the ends exposed, and ensure the sauce doesn't completely cover them.
More Mexican Recipes
📖 Recipe
Ground Beef and Black Bean Enchiladas
Ingredients
- 1 pound ground beef
- 1 cup diced onion
- 1 cup diced green pepper
- 1 packet taco seasoning, around 2 Tablespoons
- 1 15 oz can black beans, drained
- 1 28 oz can red enchilada sauce, divided
- 2 cups shredded cheese, divided
- 8 flour tortillas
Instructions
- Preheat your oven to 350℉.
- Sauté the beef with diced onion and green pepper until browned, then drain any excess fat.
- Add the taco seasoning, black beans, 1 cup of enchilada sauce, and 1 cup of cheese to the pan and stir to combine. Then turn off the heat.
- Pour around ½ cup of enchilada sauce into a baking dish and shake the dish to spread the sauce out into an even layer.
- Wrap the tortillas in paper towels and microwave for around 20-30 seconds to soften them. Lay a tortilla out flat and fill it with around 2-3 tablespoons of the filling and sprinkle with cheese, then roll it up and place it in the baking dish. Repeat with the remaining tortillas.
- Pour the remaining enchilada sauce over the rolled tortillas, top with the remaining cheese, then bake for 15 to 20 minutes.
Notes
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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