These Beef and Bean Enchiladas are snap to make and taste great. They were even good reheated for lunch the next day. I served this with some Mexican rice and chips and salsa.
I like to make quick and easy meals during the week. These Beef and Bean Enchiladas truly fit the bill! They are snap to make and taste great. They were even good reheated for lunch the next day. I served this with some Mexican rice and chips and salsa. Feel free to top the enchiladas with some sour cream, tomatoes and lettuce if desired. You could also add a can of Rotel tomatoes or a cup of chunky salsa to the meat mixture if you wanted to kick these up a notch. I am going to try that next time! YUM! These enchiladas could easily be made ahead of time and refrigerated (or frozen) until ready to be baked. I love easy meals like this!
Beef and Bean Enchilada Recipe
Those beef enchiladas are the basis for this recipe, but I decided to amp them up just a wee bit by adding in black beans. The black beans make these enchiladas even more filling! These are also so simple to make, I think they will soon be a favorite of yours too. I know they are always a hit with my family and with Sam’s friends when they visit!
INGREDIENTS FOR ENCHILADAS
You can put just about anything in enchiladas. A lot of the time I use leftovers and get creative with whatever I can find in the fridge but if I’m actually planning ahead, I make either classic chicken enchiladas or use avocados for a simple and SUPER delicious vegetarian filling. My family’s new favorite combo is seasoned ground beef and refried beans.
6 servings
Ingredients
1 1/2 lb ground beef
1 Tbsp dried minced onion flakes (or small onion diced)
1 (16oz) can refried beans
1 package taco seasoning
3 (10oz) cans enchilada sauce
12 (6-inch) corn tortillas
3 cups shredded cheddar cheese
Instructions
Preheat oven to 350. Lightly spray a 9×13-inch pan with cooking spray.
In a large skillet, brown ground beef. Drain fat. Return meat to skillet. Stir in onion flakes, refried beans, and taco seasoning. Cook over low heat until thoroughly heated. Set aside.
Heat enchilada sauce in a saucepan over medium heat. Pour one cup of sauce in the bottom of a 9×13-inch pan.
Wrap tortillas in a wet paper towel. Microwave for 45-60 seconds, until tortillas are soft. Brush tortillas with enchilada sauce on both sides. Spoon approximately 1/3 cup meat mixture down center of each tortilla. Top with one tablespoon of cheese. Roll up tortilla and place seam side down in a 9×13-inch pan. Repeat with remaining tortillas. Pour remaining sauce over tortillas. Top with remaining cheese.
Bake for 15-20 minutes, until cheese, is melted and enchiladas are heated thoroughly.