Beef and Bean Enchiladas
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Cheesy, saucy, and packed with bold Mexican flavors, these Beef and Bean Enchiladas are a weeknight win. Don’t be intimidated by the process! Once you’ve got your assembly station set up, it’s fill, roll, and repeat until the pan is in the oven. Layers of tender corn tortillas, zesty beef filling, and gooey Colby Jack come together in the most irresistible way… and in just 30 minutes!
WHY YOU’LL LOVE THIS BEEF AND BEAN ENCHILADA RECIPE
- Ready in 30 minutes
- Bold flavors and hearty filling
- Make ahead option
- A family favorite
Table of Contents
Beef and Bean Enchiladas
We originally made this bean and beef enchilada recipe back in 2012, and it’s still one of our go-to comfort food dinners!
Even when Munchkin was going through those dreaded picky-eater phases, she always asked for seconds when this was on the table.
Around here, enchiladas are family food… saucy, cheesy, and guaranteed to disappear fast! And as huge Mexican food lovers, we couldn’t resist creating our own version of this classic dish.
Yes, we even have a homemade enchilada sauce recipe on the site if you want to take these beef bean and cheese enchiladas from good to great.
With layer upon layer of savory and spicy flavors in both the filling and the sauce, you’ll be dreaming of the next bite before you can even finish the first one!
INGREDIENT NOTES
- Corn Tortillas: Warming them in foil first makes rolling so much easier. If you skip this step, they’ll crack and split.
- Ground Beef: An 88% blend keeps things flavorful without creating too much grease.
- Beans: Pinto beans make these beef bean and cheese enchiladas extra hearty. Black beans work too!
- Cheese: Colby Jack melts beautifully, but cheddar or Monterey Jack can be swapped in. I know you’ll probably want to reach for a fiesta blend, but the melt just isn’t the same.
- Enchilada Sauce: There are two different kinds in this beef and bean enchilada recipe!
I like to add a green chile sauce to the beef mixture for brightness and acidity, then doctor up a red sauce (or make my own!) to join it and pour over the top.
VARIATIONS
Chicken Swap: Use shredded rotisserie chicken instead of beef for a quick shortcut.
Spice It Up: If fiery food is your jam, stir in 1-2 diced jalapeños or add hot sauce to the beef mixture.
Kid-Friendly: Reduce or omit the diced green chiles to lower the amount of heat.
Veggie Version: Add sautéed bell peppers, zucchini, or mushrooms to the filling.
SERVING SUGGESTIONS
- Topping Ideas: Pile on sliced olives, sour cream (or crema), avocado, and fresh cilantro.
- Classic Pairings: Make a beef and bean enchilada plate with red or cilantro lime rice and refried beans.
- Veggie Sides: Choose from sweet corn tomalito, elotes, or a crunchy slaw.
- Fiesta-Worthy Drinks: I’m a sucker for a jalapeño margarita, but a minty mojito may be more your speed.
- Sweet Treats: What’s a Mexican meal without churros, especially with a sweet dipping sauce?
BEEF AND BEAN ENCHILADA FAQ
Yes, but understand that flour tortillas may absorb more of the sauce and can have a wetter texture than enchiladas made with corn tortillas.
That said, I’ve got another bean and beef enchilada recipemade with flour tortillas that’s designed specifically to avoid that problem!
Microwave individual portions for 1-2 minutes, covering with a paper towel to prevent splatters. Larger portions (including a full pan) can go back in the oven at 350°F until warmed through.
Absolutely, you can! Assemble them right up to the baking step, then cover tightly with foil and refrigerate for up to 24 hours. You can also freeze them at this point for up to 2 months.
When you’re ready to bake, uncover the enchiladas and add 5-10 minutes to the cooking time.
Frozen beef and bean enchiladas can be thawed in the refrigerator before baking, or you can pop them right in the oven and bake from frozen!
In that case, keep them covered for 25-30 minutes, then remove the foil and continue baking until the cheese is bubbly.
When I was developing this recipe years ago, I realized enchiladas often fail in two spots: cracked tortillas and bland sauce.
That’s why warming the tortillas is non-negotiable… it keeps them soft and rollable.
And I love building a double-sauce layer (green chile + red enchilada sauce) so every bite is saucy, cheesy, and loaded with flavor.
Over the years, I’ve learned that a quick roux in the sauce makes it cling to the tortillas better. No watery enchiladas here!
DONNA’S PRO TIPS
- Maximum Flavor: Make the red sauce in the same pan that you used to brown the beef.
- Don’t Overstuff: Use about ¼ cup of filling per tortilla. Overfilling makes them tear.
- Assembly Line: Line up tortillas, filling, and a baking dish for faster rolling.
- Cheese Pull Magic: Grate your own cheese instead of buying pre-shredded for the best melt.
- Easy Meal Prep: Make a double batch, then bake one and freeze the other for later!
TOOLS NEEDED
- Medium Saucepan: To make the red sauce from scratch.
- Large Skillet: For browning the beef mixture.
- 9×13-inch Baking Dish: Since there’s a layer of beef on the bottom and sauce on top, this holds it all together!
- Aluminum Foil: Wrapping the tortillas in foil helps them soften and warm evenly without toasting.
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy 30 Minute Recipes
Beef and Bean Enchiladas
Ingredients
Red Enchilada Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 can 15 ounces red enchilada sauce (or use our homemade recipe)
- 1 teaspoon ground coriander
- 1/2 teaspoon fresh ground black pepper
Enchilada Filling
- 1 pound lean ground beef, I like 88%
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon onion powder
- 1 can (15 ounces) green chile sauce
- 1 can (7 ounces) diced green chiles
- 1 can (15 ounces) pinto beans, drained and rinsed
Assembly
- 12 –16 corn tortillas, 6-inch size, depending on how full you stuff them
- 8 ounces Colby Jack cheese shredded (about 2 cups)
- 1 can (4 ounces) black olives, diced
- Fresh cilantro chopped (for garnish)
- Sour cream, for garnish
Instructions
- Preheat the Oven: Preheat oven to 400°F. Wrap tortillas in aluminum foil and place them in the oven while it preheats (5-8 minutes). This softens them so they don’t crack when rolling.
- Brown the Beef: Heat a large skillet over medium-high heat. Add the ground beef, salt, pepper, and onion powder. Cook until browned and crumbly, about 5–6 minutes, breaking it apart with a spatula as it cooks. Transfer the beef to a bowl and set aside (leave any browned bits and juices in the skillet — that’s flavor!).
- Make the Red Sauce: In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until golden and nutty. Slowly whisk in chicken stock until smooth. Stir in the red enchilada sauce, coriander, and pepper. Bring to a gentle boil, then reduce heat and simmer for 3–5 minutes until slightly thickened. (Building the sauce in the beef pan adds tons of flavor from the browned bits!)
- Reserve Some Sauce: Scoop out about 1 cup of the sauce and set it aside — this will be used to top the enchiladas later.
- Build the Filling: Return the cooked beef to the skillet with the sauce. Stir in the green chile sauce, diced green chiles, and pinto beans. Cook until heated through, about 3–4 minutes.
- Prepare the Baking Dish: Remove tortillas from the oven. Spread 1 cup of the beef mixture across the bottom of a 9×13-inch baking dish.
- Fill and Roll the Enchiladas: Place a tortilla on a clean work surface. Spoon about 1/4 cup of the beef mixture down the center. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
- Top the Enchiladas: Pour the reserved red sauce evenly over the rolled enchiladas. Sprinkle shredded cheese on top, then scatter diced black olives.
- Bake: Bake uncovered for 7–10 minutes, or until the cheese is fully melted and bubbly.
- Garnish and Serve: Remove from the oven. Let sit for 5 minutes to set, then garnish with sour cream and chopped cilantro. Serve hot and enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2012,updated and republished October 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Gorgeous dish. I like that you make your own enchilada sauce, it is so much better than from a can.
These enchiladas were so easy to make and out of this world delicious!