Beef and Bean Enchiladas
Make Beef and Bean Enchiladas with red and green chile sauces for maximum flavor. Bold, crave-worthy, and on the table in 30 minutes.
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 9x13-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!
Notes
Make-Ahead Tips: Assemble the enchiladas up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready to bake, uncover and add 5–10 minutes to the baking time.
Freezing Tips: Prepare enchiladas up to the baking step. Cover tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking, or bake from frozen covered with foil for 25–30 minutes, then uncover and bake until cheese is bubbly.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat individual portions in the microwave (covered) for 1–2 minutes, or bake in a 350°F oven until warmed through.
Nutrition
Serving: 1 | Calories: 316cal | Carbohydrates: 21g | Protein: 22g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 70mg | Sodium: 409mg | Sugar: 1g | Fiber: 3g | Calcium: 237mg | Iron: 2mg