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Fresh from the oven with bubbling cheese, warm tortillas, and plenty of savory beef and beans tucked inside,
these Beef Enchiladas are the kind of dinner that always feels satisfying.
Add that rich homemade enchilada sauce, and you have a cozy, saucy meal made for digging into while it’s still hot.
Make these for an easy family dinner, pile them into the baking dish, cover them with sauce and cheese, and let the oven take care of the rest.
Once that cheese is melted and everything underneath is piping hot, they’re ready for the table.
Why You’ll Love This Recipe
There’s a lot happening inside these enchiladas, and that’s exactly what makes them so good.
The filling is hearty and juicy. The refried beans melt into the seasoned ground beef as they cook, while the black beans add another layer of texture. You end up with big, generously filled enchiladas that feel substantial without having a dry, crumbly filling.
The enchilada sauce is homemade. It starts with olive oil and flour, then gets chicken broth, tomato passata, and a generous spoonful of the spice mixture. It cooks into a smooth, thick sauce that coats the tortillas beautifully.
One spice mixture flavors everything. Cumin, paprika, oregano, onion powder, garlic powder, and optional cayenne go into one simple blend. Part seasons the sauce, and the rest goes into the beef.
There’s plenty of melted cheese. A generous layer goes over the saucy tortillas before baking. The final 10 minutes are uncovered, giving the cheese a chance to melt over the top.
And while there are a few components to prepare, none of them are difficult. Make the sauce, brown the filling, roll everything up, and bake. It’s the sort of dinner that looks especially inviting when the whole baking dish arrives at the table.
Here’s the ingredient breakdown for the Beef Enchiladas, written in the same practical style as the screenshot but with original wording.
What You’ll Need for Beef Enchiladas
- Ground Beef – This makes up the hearty base of the filling. As it browns, it gets seasoned with the spice mix before the beans and enchilada sauce are stirred in.
- Refried Beans – These are especially useful in the filling because they blend into the beef, adding body while helping it stay moist and juicy.
- Black Beans – They add extra heartiness and a little more texture alongside the ground beef and creamy refried beans.
- Onion and Garlic – Cooked with the beef, these give the filling a savory foundation and extra depth.
- Tortillas – These hold all that beef and bean filling together. Once rolled, they’re arranged seam-side down before being covered with sauce.
- Melting Cheese – Monterey Jack, tasty cheese, or cheddar works here. It melts over the sauced enchiladas during baking for that cheesy finish.
- Cilantro/Coriander – An optional garnish that adds a fresh finishing touch just before serving.
For the Spice Mix
- Onion & Garlic Powder – These bring concentrated savory flavor to the seasoning blend. The recipe uses the same spice mixture for both the filling and sauce.
- Cumin – Adds the warm, earthy flavor that works so well with the beef, beans, and tomato-based sauce.
- Paprika – Gives the spice mixture another layer of warm, savory flavor.
- Dried Oregano – Adds an herby note that rounds out the stronger spices.
- Cayenne Pepper – This is where you can control the heat. Use 1/2 to 1 teaspoon, or leave it out if you don’t want the enchiladas spicy.
For the Enchilada Sauce
- Olive Oil – This is the starting point for the homemade sauce and is heated before the flour goes in.
- Flour – Cooked with the olive oil to make a paste, which helps give the finished enchilada sauce its thick consistency.
- Chicken Stock/Broth – Loosens the flour mixture and forms the liquid base of the sauce. The recipe calls for low-sodium stock or broth.
- Tomato Passata or Canned Tomato Sauce – This gives the enchilada sauce its smooth tomato base. Either tomato passata or US canned tomato sauce, such as Hunts, can be used.
- Salt & Pepper – Simple seasonings that finish the sauce and balance the tomato and spices.
Step-by-Step Instructions
First, Make the Spice Mix
Start by combining all of the Spice Mix ingredients in a small bowl. Set the mixture aside.
This little bowl of spices does double duty in the recipe: some will season the homemade enchilada sauce, and the rest will flavor the beef filling.
Make the Enchilada Sauce
Heat the olive oil in a large saucepan over medium heat. Stir in the flour to form a paste and cook for 1 minute, stirring continuously.
Pour in 1/2 cup of the chicken broth and immediately whisk until the mixture becomes a thick, smooth paste.
Add the remaining chicken broth along with the passata, salt, pepper, and 2 tablespoons of the prepared Spice Mix. Whisk everything together.
Raise the heat slightly to medium-high. Cook for 3 to 5 minutes, whisking regularly, until the sauce reaches the consistency of a thick syrup. Remove from the heat.
At this point, the sauce should be smooth and thick enough to generously coat the enchiladas later.
Prepare the Beef and Bean Filling
Preheat the oven to 180°C/350°F.
Heat the olive oil in a skillet over high heat. Add the garlic and onion and cook for 2 minutes.
Add the ground beef and cook for 2 minutes, breaking it apart as it cooks. Sprinkle in the remaining Spice Mix and continue cooking for another 2 minutes, or until the beef is completely browned.
Add the refried beans, black beans, approximately 1/4 cup of the Enchilada Sauce, and salt and pepper. Mix everything together and cook for 2 minutes. Remove the skillet from the heat.
The refried beans should soften as they warm and blend right into the beef, creating that thick, juicy filling that makes these enchiladas so satisfying.
Roll the Enchiladas
Spread a small amount of Enchilada Sauce over the bottom of a baking dish. This helps prevent the enchiladas from sliding around.
Spoon filling onto the lower third of a tortilla. Roll it up and arrange it seam-side down in the baking dish. Continue with the remaining filling and tortillas.
Sauce, Cheese, and Bake
Pour the Enchilada Sauce over the rolled tortillas and scatter the grated cheese over the top.
Bake for 10 minutes covered, followed by 10 minutes uncovered.
Serve hot, adding roughly chopped cilantro/coriander leaves if desired.
That final uncovered bake is when everything comes together—the sauce is hot, the tortillas have absorbed some of its flavor, and the cheese melts across the top.
Expert Tips
Whisk the sauce right away. When you add the first 1/2 cup of chicken broth to the flour mixture, start whisking immediately. It will thicken quickly into a smooth paste, which gives you a good base for the rest of the sauce.
Let the sauce thicken properly. Give it the full 3 to 5 minutes over medium-high heat, whisking regularly. You’re looking for something similar to thick syrup rather than a thin tomato sauce.
Use the refried beans to your advantage. As the beans warm, they should loosen and mix easily into the beef. If yours remain particularly thick, add a splash of water.
Don’t forget the sauce inside the filling. About 1/4 cup goes into the beef and bean mixture before the enchiladas are assembled. It’s a small addition that helps keep the filling moist and flavorful.
Roll seam-side down. Once each tortilla is filled and rolled, place it in the baking dish with the seam underneath. This helps the enchiladas stay closed while you add the sauce and cheese.
Keep the two baking stages. The enchiladas bake for 10 minutes covered and then another 10 minutes uncovered. If you don’t have foil handy, a baking tray can be placed over the baking dish during the covered portion.
Recipe Variations
One of the nice things about this recipe is that you have a little flexibility without needing to change the basic method.
For milder enchiladas, use the lower amount of cayenne pepper or leave it out altogether. If you like more heat, use the full teaspoon.
If you don’t have black beans, red kidney beans or another type of bean can take their place.
For the cheese, use a good melting cheese. Monterey Jack, tasty cheese, and cheddar are all options included in the recipe, so choose whichever one you enjoy or already have.
If your spice cupboard is missing either onion or garlic powder, you can use all of one instead of combining the two. As a last-resort substitution, 3 minced fresh garlic cloves can replace the onion and garlic powders; sauté them in the heated oil before proceeding with the recipe.
Storage & Reheating
These enchiladas are particularly useful when you want to get some of dinner ready ahead of time.
For make-ahead enchiladas, fill and roll the tortillas, then arrange them in the casserole dish. You can spread a little enchilada sauce underneath them, but keep the remaining sauce separate. Add the sauce just before the enchiladas go into the oven, then top with cheese and bake as directed.
For leftovers, let the enchiladas cool before transferring them to a covered container and storing them in the refrigerator.
When reheating, warm them until heated thoroughly through. Keeping them covered for at least part of the reheating time can help hold in moisture so the tortillas and filling don’t dry out.
Serving Suggestions
I like these enchiladas best with something crisp and fresh on the side. The enchiladas themselves are rich, cheesy, saucy, and packed with beef and beans, so a lighter vegetable side gives the meal a nice balance.
Try them with a corn and avocado salad or a simple cabbage salad. Grilled corn is another natural pairing, especially if you want to keep those Tex-Mex flavors going.
For something green, a broccoli salad works well alongside the warm enchiladas. And if you want something fresh to spoon onto the plate, pico de gallo brings tomatoes and freshness that contrast nicely with the rich filling.
Or keep dinner especially simple: bring the baking dish straight to the table, scatter the optional chopped cilantro/coriander over the top, and serve the enchiladas while the cheese is still warm and melted.
Recipe FAQs
1. Can I make these beef enchiladas ahead of time?
Yes. Fill and roll the enchiladas, then place them in the baking dish. Keep the enchilada sauce separate and pour it over the top just before baking. Add the cheese and bake as directed. This helps keep the tortillas from getting too soft while they sit.
2. How do I keep the tortillas from falling apart when I roll them?
Make sure you don’t add too much filling to each tortilla. Place the filling on the lower third, roll it up, and set it seam-side down in the baking dish. If your tortillas are a little stiff, warming them briefly can make them softer and easier to roll.
3. Why is my enchilada sauce too thin?
It most likely needs a little more time to thicken. Cook the sauce for 3 to 5 minutes over medium-high heat, whisking regularly. It should have a thick, syrup-like consistency before you remove it from the stove.
4. What if the refried beans are too thick?
The refried beans should loosen up once they’re heated and mixed with the beef, black beans, and enchilada sauce. If the filling still seems too thick, simply add a small splash of water and stir until everything comes together easily.
5. Do I need to cover the enchiladas while baking?
Yes. Bake the enchiladas covered for the first 10 minutes, then uncovered for another 10 minutes. You can cover the baking dish with foil or simply place a baking tray over the top. The second uncovered bake allows the cheese to finish melting beautifully.
Beef Enchiladas
Ingredients
Spice Mix
- 1 tsp each onion & garlic powder
- 1 tbsp each cumin powder, paprika and dried oregano
- 1 tsp cayenne pepper (optional, spiciness)
Enchilada Sauce
- 2 tbsp olive oil
- 3 tbsp flour, plain/all purpose
- 2 cups (500ml) chicken stock / broth, low sodium
- 1 1/2 cups (375 ml) tomato passata OR US 1 can (8 oz) canned tomato sauce (eg Hunts)
- salt and pepper
Beef
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped (~1 cup)
- 1 lb (500g) ground beef (mince)
- 14 oz (400g) refried beans (1 can, I use Old El Paso)
- 14 oz (400g) black beans, drained (1 can)
Enchiladas
- 8 tortillas (or burrito wraps)
- 1.5 cup (150g) grated melting cheese, or more (I like Monterey Jack, tasty or cheddar cheese)
- Cilantro/coriander leaves, roughly chopped (optional garnish)
Instructions
- Start by combining all of the Spice Mix ingredients in a small bowl. Set the mixture aside.
Make the Enchilada Sauce
- Heat the olive oil in a large saucepan over medium heat. Stir in the flour to form a paste and cook for 1 minute, stirring continuously.
- Pour in 1/2 cup of the chicken broth and immediately whisk until the mixture becomes a thick, smooth paste.
- Add the remaining chicken broth along with the passata, salt, pepper, and 2 tablespoons of the prepared Spice Mix. Whisk everything together.
- Raise the heat slightly to medium-high. Cook for 3 to 5 minutes, whisking regularly, until the sauce reaches the consistency of a thick syrup. Remove from the heat.
Prepare the Filling
- Preheat the oven to 180°C/350°F.
- Heat the olive oil in a skillet over high heat. Add the garlic and onion and cook for 2 minutes.
- Add the ground beef and cook for 2 minutes, breaking it apart as it cooks. Sprinkle in the remaining Spice Mix and continue cooking for another 2 minutes, or until the beef is completely browned.
- Add the refried beans, black beans, approximately 1/4 cup of the Enchilada Sauce, and salt and pepper. Mix everything together and cook for 2 minutes. Remove the skillet from the heat.
Assemble and Bake
- Spread a small amount of Enchilada Sauce over the bottom of a baking dish. This helps prevent the enchiladas from sliding around.
- Spoon filling onto the lower third of a tortilla. Roll it up and arrange it seam-side down in the baking dish. Continue with the remaining filling and tortillas.
- Pour the Enchilada Sauce over the rolled tortillas and scatter the grated cheese over the top.
- Bake for 10 minutes covered, followed by 10 minutes uncovered.
- Serve hot, adding roughly chopped cilantro/coriander leaves if desired.
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Recipe Notes
Nutrition
Calories: 649kcal | Carbohydrates: 55.3g | Protein: 45.6g | Fat: 28.6g | Saturated Fat: 10.3g | Cholesterol: 116mg | Sodium: 1237mg | Potassium: 1183mg | Fiber: 13.4g | Sugar: 5.7g | Vitamin A: 1600IU | Vitamin C: 47.9mg | Calcium: 340mg | Iron: 20.5mg
