Bean And Beef Enchiladas
Hearty bean and beef enchiladas feature seasoned ground beef, refried beans, and melted cheese, perfect for a flavorful family dinner or casual gathering.
Ingredients
- 3/4 lb. extra lean ground beef
- 1 c. chopped onion ⓘ
- 1 (30 oz.) can vegetarian or fat-free refried beans ⓘ
- 1 (4 oz.) can diced green chiles ⓘ
- 1/2 tsp. cumin ⓘ
- 1/2 tsp. chili powder ⓘ
- 12 tortillas (6-inch size) ⓘ
- 2 cans (10 oz.) each enchilada sauce ⓘ
- 1/2 tsp. chopped garlic ⓘ
- 4 oz. grated low-fat Cheddar cheese ⓘ
Instructions
- Preheat oven to 375°F.
- Spray a large skillet with nonstick coating.
- Add chopped onion and ground beef to the skillet.
- Cook until the beef is browned and the onion is translucent.
- Add refried beans, diced green chiles, cumin (if using), chili powder, and chopped garlic; mix well.
- Spray a 9 x 13-inch baking pan with nonstick coating.
- Pour half a can of enchilada sauce into the bottom of the pan.
- Spread a thin layer of sauce evenly.
- Fill each tortilla with the beef and bean mixture, then roll up and place seam-side down in the pan.
- Pour remaining enchilada sauce over the assembled tortillas.
- Sprinkle grated low-fat Cheddar cheese on top.
- Bake in the preheated oven for about 25-30 minutes until bubbly and cheese is melted.
Tips & Substitutions
For added flavor, consider using fresh garlic instead of chopped garlic. You can substitute ground turkey or chicken for the beef to lighten the dish. If you want more heat, add jalapeños or a spicier chili powder. To make it gluten-free, use corn tortillas. This recipe can also be adapted for a vegetarian version by omitting the beef and adding more beans or vegetables.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or a fresh green salad for a balanced meal. Top with sour cream, avocado slices, or fresh cilantro for added flavor. They pair beautifully with Easy Bean Burrito Bake for a hearty spread or can be enjoyed on their own as a satisfying main dish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place enchiladas in a baking dish, cover with foil, and warm in a 350°F oven for 15-20 minutes, or until heated through. You can also microwave individual servings for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Bean And Beef Enchiladas contains roughly 613 calories, with 23g protein, 51g carbohydrates, and 37g fat. It is an excellent source of iron (94% of the Daily Value), protein (47% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 920mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas and cover them tightly with foil. Refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if they are cold from the fridge.
What can I use instead of enchilada sauce?
If you don't have enchilada sauce, you can use taco sauce or a homemade tomato sauce spiced with cumin and chili powder. Just ensure it’s flavorful to complement the filling.
Can I freeze these enchiladas?
Absolutely! You can freeze the assembled but unbaked enchiladas. Wrap them tightly in plastic wrap and aluminum foil, and store them in the freezer for up to 3 months. Bake from frozen, adding extra time to ensure they are heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).