Ground Beef and Black Bean Enchiladas

5 from 1 vote

Ground Beef and Black Bean Enchiladas

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!

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 657kcal

Author: Scott

Equipment

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

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.

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