Beef And Bean Enchiladas
Beef and Bean Enchiladas are a hearty and flavorful Mexican dish that combines seasoned ground beef with black or pinto beans, corn, and spices, all rolled up in soft flour tortillas. Topped with picante sauce and melted cheese, they make a satisfying meal perfect for family gatherings or casual weeknight dinners.
Ingredients
- 3/4 lb. lean ground beef ⓘ
- 2 cloves garlic ⓘ
- 1/2 c. picante sauce
- 8 oz. can tomatoes, drained and chopped ⓘ
- 16 oz. can black or pinto beans, rinsed and drained ⓘ
- 8 oz. can whole kernel corn, drained ⓘ
- 2 tsp. ground cumin ⓘ
- 1 tsp. chili powder ⓘ
- 1/3 c. sliced green onions ⓘ
- 12 flour tortillas ⓘ
- 1 c. picante sauce ⓘ
Instructions
- Brown ground beef with minced garlic.
- Add 1/2 cup picante sauce, tomatoes, beans, corn, cumin, and chili powder. Mix well.
- Cook, uncovered, stirring frequently for 5 minutes or until most of the liquid has evaporated.
- Stir in green onions.
- Spoon about 1/3 cup of the mixture down the center of each flour tortilla; roll up.
- Place seam-side down in a 13 x 9-inch baking dish sprayed with vegetable spray.
- Spoon 1 cup picante sauce evenly over enchiladas.
- Bake, covered, at 350° for 15 minutes or until hot.
- Top with cheese and return to the oven for 3 minutes or until cheese melts.
- Top with sour cream and additional picante sauce, if desired.
Tips & Substitutions
For added flavor, consider using a blend of spices like smoked paprika or cayenne pepper in place of the chili powder. If you prefer a vegetarian version, substitute the ground beef with textured vegetable protein or additional beans. You can also use corn tortillas instead of flour for a gluten-free option. This dish can easily be customized with other fillings such as cheese or sautéed vegetables.
Serving Suggestions
Serve the enchiladas with a side of Mexican rice or a fresh green salad for a complete meal. They pair beautifully with sour cream and guacamole for added richness. For a fun twist, try serving them alongside the Colorado Taco Salad for a flavorful combination. Garnish with additional green onions or cilantro for a fresh touch.
Storage & Reheating
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 15-20 minutes until heated through. You can also microwave them, covering with a damp paper towel to retain moisture, but the oven will keep the tortillas crispier.
Nutrition & Diet Analysis (per serving)
Each serving of Beef And Bean Enchiladas contains roughly 1252 calories, with 38g protein, 166g carbohydrates, and 55g fat. It is an excellent source of iron (222% of the Daily Value), protein (76% of the Daily Value), and dietary fiber (67% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2063mg per serving (90% 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 freeze these enchiladas?
Absolutely! Assemble the enchiladas but do not bake them. Wrap the dish tightly with plastic wrap and then aluminum foil to prevent freezer burn. They can be frozen for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as instructed.
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).