These enchiladas deliver a mix of seasoned floor beef, beans, and contemporary veggies, all wrapped in heat corn tortillas and topped with a selfmade enchilada sauce and cheddar cheese. They’re tacky, hearty, and superb for a household dinner.
There’s one thing magical a couple of heat, tacky pan of enchiladas straight out of the oven. These beef and bean enchiladas are filled with daring flavors and topped with melty cheddar for the last word comforting dinner.
Excellent for a busy weeknight or a weekend meal, this dish combines seasoned floor beef, black beans, and a selfmade enchilada sauce, all wrapped in corn tortillas. It’s a recipe that’s easy to make but delivers huge on taste.
For those who love Mexican-inspired dishes like these enchiladas, you may additionally take pleasure in my Loaded Beef Nachos, an ideal meal or appetizer with layers of taste and texture, or my Beef Gentle Tacos, which is the right fast and simple weeknight meal.
What We Assume You’ll Love About This Recipe
Ingredient Overview
Be sure you try the complete recipe and ingredient checklist beneath
- Floor Beef. Floor beef kinds the bottom of the filling. You’ll be able to simply swap floor beef for floor turkey or hen, and even go meatless by including additional black beans or sautéed mushrooms.
- Black Beans. Black beans add fiber and a delicate texture that pairs completely with the meat. Pinto beans or kidney beans make a very good various if you happen to don’t have black beans available.
- Onion and Bell Pepper. These veggies add a layer of sweetness and texture to the filling. You should utilize crimson, yellow, or inexperienced bell peppers relying on what you favor. I used a big crimson bell pepper as a result of it’s candy. You’ll be able to substitute the bell pepper with diced zucchini or mushrooms.
- Enchilada Seasoning. Enchilada or taco seasoning brings Mexican flavors to the filling. For those who don’t have a seasoning packet, you need to use a mixture of chili powder, cumin, garlic powder, and smoked paprika. A easy recipe for a selfmade model is within the recipe card beneath.
- Corn Tortillas. Basic corn tortillas add quite a lot of taste. For those who want flour tortillas, they’ll work too, however they will develop into mushy. For those who do use flour tortillas, I like to recommend that you simply not dip them within the enchilada sauce earlier than filling and rolling. Reserve the sauce for the top and pour it over your rolled tortillas sparingly. For gluten-free choices, follow licensed gluten-free corn tortillas.
- Enchilada Sauce. A scrumptious, simple selfmade crimson sauce brings every little thing collectively. For those who’re brief on time, you possibly can substitute store-bought enchilada sauce, however selfmade will at all times be greatest.
- Cheddar Cheese. Melted cheddar cheese provides the irresistible completion. Be at liberty to substitute with Monterey Jack or a Mexican cheese mix if that’s what you favor.
Suggestions for Success
- Heat Your Tortillas First. Briefly heating the corn tortillas in a skillet or microwave makes them extra pliable and prevents them from cracking if you roll them. This small step could make a giant distinction in meeting!
- Drain Extra Fats. After browning the bottom beef, drain any extra fats. This prevents the filling from turning into greasy.
- Use Freshly Grated Cheese. If attainable, grate the cheese from a block quite than utilizing pre-shredded cheese. Freshly grated cheese melts higher.
- Modify the Spice Stage. You’ll be able to customise the warmth by selecting gentle, medium, or spicy enchilada sauce, and including additional chili powder or cayenne if you happen to like extra kick.
- Don’t Overfill the Tortillas. Add simply a few spoonfuls of filling to every tortilla to stop them from spilling over. This may make it simpler to roll.
- Let Them Cool Barely Earlier than Serving. Enchiladas will be extremely popular proper out of the oven. Allow them to sit for a couple of minutes earlier than serving to permit the cheese to set and make them simpler to serve.
- Garnish. A sprinkle of contemporary cilantro or inexperienced onions provides a pop of shade and taste.
Step-by-Step Directions for Enchiladas (With Pictures)
See the recipe card beneath for step-by-step directions to make the selfmade enchilada sauce.
Put together the Enchilada Filling
Assemble the Enchiladas and Bake
Step 1: Preheat oven to 375 F (190 C).
- Place the dish within the oven and bake for 20-25 minutes, or till bubbly and golden.
- Take away from the oven and garnish with contemporary cilantro, if desired. Serve sizzling and revel in!
Storage Directions
Fridge: Retailer any leftover enchiladas in an hermetic container within the fridge for as much as 3-4 days. To reheat, merely cowl the dish with foil and heat within the oven at 350 F (177 C) till heated by way of, or microwave particular person parts.
Freezer: These enchiladas freeze nicely, making them superb for meal prep. After baking, enable the enchiladas to chill utterly, then switch to a freezer-safe container. They are often frozen for as much as 3 months. To reheat, let the enchiladas thaw within the fridge in a single day, then bake at 350 F (177 C) till warmed by way of, including additional cheese on high if you happen to’d like.
Make-Forward: Assemble the enchiladas as instructed however cease earlier than baking. Cowl the dish tightly and refrigerate for as much as 24 hours. When able to bake, add a couple of additional minutes to the baking time to verify they’re heated throughout.
Love Mexican-Impressed Dishes? Listed below are a couple of extra recipes to attempt!
Enchilada Sauce
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon floor cumin
- ¼ teaspoon dried oregano
- 2 cups hen or vegetable broth
- Salt to style
Enchiladas
- 1 lb floor beef
- 1 small small onion diced
- 1 bell pepper diced
- 1 can black beans 15 oz. Undrained.
- 1 packet enchilada or taco seasoning [Note 1]
- 16-18 corn tortillas 5¼ in diameter [Note 2]
- 1½ cups cheddar cheese shredded
- Recent cilantro chopped (non-obligatory)
Make the Enchilada Sauce:
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In a medium saucepan, warmth the vegetable oil over medium warmth. Whisk within the flour and prepare dinner for 1-2 minutes, stirring always, to make a roux [Note 3].
2 tablespoons vegetable oil, 2 tablespoons all-purpose flour
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Stir within the chili powder, garlic powder, onion powder, cumin, and oregano, and prepare dinner for about 30 seconds to bloom the spices [Note 4].
3 tablespoons chili powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon floor cumin, ¼ teaspoon dried oregano
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Steadily add the broth, whisking always to keep away from lumps. Deliver the sauce to a simmer and prepare dinner for 10-Quarter-hour, stirring often till it thickens barely [Note 5].
2 cups hen or vegetable broth
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Style and season with salt as wanted. Put aside.
Salt
Put together the Enchiladas:
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In a big skillet, prepare dinner the bottom beef over medium warmth till browned, breaking it up with a spoon because it cooks. Drain any extra fats [Note 6].
1 lb floor beef
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Add diced onion and bell pepper to the skillet with the meat and sauté for 4-5 minutes till softened.
1 small small onion, 1 bell pepper
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Stir in black beans, and enchilada seasoning (or the selfmade spice mix supplied within the notes beneath). Let the combination simmer for a couple of minutes till the flavors meld.
1 can black beans, 1 packet enchilada or taco seasoning
Assemble and Bake:
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Preheat oven to 375 F (190 C).
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Unfold a couple of tablespoons of enchilada sauce within the backside of a baking dish.
16-18 corn tortillas
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Pour a few of the enchilada sauce in a small bowl or shallow dish, and dip one of many tortillas within the sauce till coated in sauce.
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Spoon the meat combination into the tortilla, roll it up, and place it seam-side down within the baking dish. Repeat with remaining filling and tortillas. It’s possible you’ll not want all the tortillas, or you could want extra, relying on how full you fill them. [Note 7].
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When you have any enchilada sauce left over, pour it over the enchiladas, then sprinkle shredded cheddar cheese on high.
1½ cups cheddar cheese
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Place the dish within the oven and bake for 20-25 minutes, or till bubbly and golden.
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Take away from the oven and garnish with contemporary cilantro, if desired. Serve sizzling and revel in!
Recent cilantro
- You can too make your personal mix. Right here’s a easy recipe:
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon garlic powder - Warming the corn tortillas briefly in a dry skillet or microwave earlier than filling makes them extra pliable and simpler to roll with out cracking.
- Cooking the flour and oil collectively till it smells nutty creates a roux, which can assist thicken the sauce.
- Blooming the spices in oil releases their flavors and provides the sauce extra taste.
- To keep away from lumps, add the broth slowly whereas whisking.
- Draining fats from the cooked beef prevents the filling from turning into greasy.
- If assembling the enchiladas forward of time, cowl with plastic wrap and refrigerate. Add sauce and cheese simply earlier than baking.
Energy: 413kcal | Carbohydrates: 36g | Protein: 22g | Fats: 21g | Saturated Fats: 9g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 7g | Trans Fats: 1g | Ldl cholesterol: 63mg | Sodium: 469mg | Potassium: 499mg | Fiber: 8g | Sugar: 2g | Vitamin A: 1574IU | Vitamin C: 20mg | Calcium: 229mg | Iron: 3mg
Servings: 8 servings
Energy: 413kcal
