These enchiladas are built around a simple beef-and-bean filling seasoned with taco spices, rolled in flour tortillas, covered in enchilada sauce, and baked under a layer of melted cheese. The whole thing comes together in about an hour, and the filling takes less than 15 minutes on the stove. If you need a reliable dinner that feeds four without much fuss, this is a solid choice.
The technique that matters
The step most people rush is browning the beef properly. Cook it over medium heat and don’t stir constantly — let it sit long enough to get some color before breaking it up. That browning adds flavor the taco seasoning alone can’t replicate. The second thing worth doing right is placing the enchiladas seam-side down in the dish before adding the sauce. If you set them seam-side up, they unroll as they bake and the filling spreads out into the sauce rather than staying inside the tortilla. Neither step is difficult, but skipping either one shows up in the finished dish.
About the ingredients
- Enchilada sauce: The recipe suggests homemade, and it genuinely makes a difference here since the sauce covers the entire dish. A good canned red enchilada sauce works fine on a weeknight, but check the sodium — some brands are very salty, which can throw off the seasoning of the filling.
- Beans: Black beans hold their shape better after baking; pinto beans go a little softer and creamier. Both work. Just make sure they’re well drained and rinsed or the filling will be watery.
- Flour tortillas: The recipe calls for 8-inch flour tortillas. Corn tortillas are more traditional but crack when rolled cold — if you want to use them, warm each one in a dry skillet for 20 seconds per side first.
- Taco seasoning: A standard packet is about 2 tablespoons. If you’re mixing your own, a base of cumin, chili powder, garlic powder, and a little oregano covers it.
Common problems and fixes
- Soggy tortillas: This usually happens when too much sauce soaks in before baking. Pour the sauce over right before the dish goes into the oven, not earlier. If you’re assembling ahead, keep the sauce separate and add it just before baking.
- Filling falls out when rolling: Use about ¼ cup of filling per tortilla — overfilling is the most common cause. Press the filling into a compact line down the center before rolling.
- Cheese doesn’t melt evenly: Pre-shredded bagged cheese contains anti-caking starch that slows melting. Shredding your own from a block gives you a smoother, more even melt in 25 minutes at 350°F.
- Dry filling after baking: If your beef mixture looks dry before rolling, stir in two or three tablespoons of the enchilada sauce directly into the filling. It keeps things moist once the tortillas absorb heat.
- Enchiladas stick to the dish: Greasing the baking dish matters more than it seems. A thin coat of olive oil on the bottom and sides prevents the sauce from gluing the tortillas down and makes serving much cleaner — skip the garnish of cilantro on the dish if you’re serving from the pan, not worth the extra prep step.
Leftovers and make-ahead
Assembled but unbaked enchiladas can sit covered in the fridge for up to 24 hours — hold the sauce and cheese until you’re ready to bake, then add both and go straight into the oven. Baked leftovers keep well for 3 days in an airtight container in the fridge. To reheat, cover the dish with foil and warm at 325°F for about 15 minutes; this keeps the tortillas from drying out. For longer storage, freeze the assembled unbaked enchiladas without sauce for up to 2 months. Thaw overnight in the fridge, add the sauce and cheese, and bake as directed, adding 5 to 10 extra minutes since they’ll still be cold from the fridge.
Beef and Bean Enchiladas
Ingredients
- 2 tbsp olive oil extra virgin preferred
- 1 lb ground beef preferably grass-fed
- 1 can beans 15 oz, black or pinto, drained and rinsed
- 1 packet taco seasoning about 2 tablespoons, or homemade
- 8 small cups flour tortillas 8-inch size
- 2 cups enchilada sauce preferably homemade
- 1 cup shredded cheese Cheddar or Mexican blend
- ¼ cup chopped fresh cilantro for garnish
Instructions
- Preheat your oven to 180°C (350°F). Prepare a 9x13-inch baking dish by lightly greasing it with a little olive oil.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the ground beef, breaking it apart with a wooden spoon, and cook until browned, about 7 minutes.
- Add the taco seasoning to the beef, stirring to coat evenly, then mix in the beans. Allow them to cook together for another 3 minutes to combine flavors.
- Spoon about 1/4 cup of the beef and bean mixture into each tortilla, roll them up, and place seam-side down in the prepared baking dish.
- Pour the enchilada sauce evenly over the tortillas and sprinkle with the shredded cheese.
- Bake in the preheated oven until the cheese is bubbly and golden, about 25 minutes.
Notes
Nutrition
Your questions, answered
Can I assemble these the night before?
Yes — assemble the rolled enchiladas in the greased dish, cover tightly, and refrigerate for up to 24 hours. Add the enchilada sauce and cheese right before baking so the tortillas don’t turn mushy overnight.
Can I use corn tortillas instead of flour?
You can, but corn tortillas crack when rolled at room temperature. Warm them one at a time in a dry skillet for about 20 seconds per side until pliable, then roll immediately.
How do I keep the enchiladas from getting soggy?
Pour the sauce over the tortillas right before the dish goes in the oven, not while assembling. Letting sauced tortillas sit for more than a few minutes before baking is the main cause of a soggy result.
Can I make this vegetarian?
Yes — replace the ground beef with an extra can of beans, or use about 8 ounces of finely chopped mushrooms cooked down in the same skillet. The taco seasoning and sauce carry the flavor either way.
What’s the best way to reheat leftovers without drying them out?
Cover the dish with foil and reheat at 325°F for 12 to 15 minutes. The foil traps steam and keeps the tortillas from going tough or leathery.
Can I freeze these?
Freeze them assembled but unbaked and without sauce for up to 2 months. Thaw overnight in the fridge, then add the sauce and cheese and bake as normal, adding about 5 to 10 extra minutes to account for the cold starting temperature.
What to cook next
- Smoky Oaxacan Chicken Enchiladas with Roasted Chili Sauce
- Handmade Flour Tortillas Fresh from Your Home Kitchen
- Classic Mexican Guacamole: Fresh, Simple, and Delicious
- Creamy Cinnamon Horchata to serve alongside
