Beef Enchiladas

4.80 from 10 votes

Recipe from Two Peas and Their Pod

Beef Enchiladas are made with tortillas, ground beef, beans, plenty of cheese, and smothered in enchilada sauce. This easy enchilada recipe is great for easy weeknight dinners, feeding a crowd, or freezing for later!

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Mexican

Keyword: beef, enchiladas

Servings:

Calories: 578kcal

Ingredients

For the tortillas:

1/3 cup vegetable oil or canola oil, for frying tortillas
12 to 15 corn tortillas, 6 to 7-inch size

For the enchiladas:

1 tablespoon olive oil or avocado oil
1 yellow onion, chopped
3 cloves garlic, minced
1- pound lean ground beef
15 ounces black beans, rinsed and drained
4 ounces mild green chiles
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
3 cups shredded Mexican blend cheese, divided
2 cups enchilada sauce, divided*
Optional Toppings: sour cream, avocado, cilantro, shredded lettuce, jalapeno slices, cotija cheese, chopped onions, pico de gallo

Instructions

Preheat the oven to 350 degrees F.
Heat vegetable oil in a medium skillet over medium-high heat. Working one at a time, fry tortilla, turning once, about 7 to 10 seconds per side, just enough to warm the tortilla. You don’t want the tortillas to get crispy. Transfer the tortilla to paper towel lined plate to drain. Repeat with remaining tortillas.
In a large skillet, heat the olive oil or avocado oil over medium-high heat. Add ground beef, onion, and garlic. Cook until beef is browned and no longer pink, crumbling with a wooden spoon as you go. Drain any excess grease.
Remove the pan from heat. Stir in the black beans and green chiles. Season with cumin, salt, and pepper. Stir in 1 cup of the shredded cheese and 1/2 cup enchilada sauce.
Pour a 1/3 cup of enchilada sauce into a 9×13-inch baking dish and spread around to lightly coat the bottom of the dish.
Lay a tortilla flat on a clean work surface. Fill each tortilla evenly with the beef mixture. Roll the tortillas tightly and place in the baking dish, seam side down.
Pour the remaining enchilada sauce over the tortillas and top with the remaining shredded cheese.
Bake for 20 to 25 minutes or until the cheese is melted and bubbly. Remove from oven and serve warm with desired toppings.

Notes

We recommend using our homemade enchilada sauce, but you can use your favorite store-bought sauce

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