Beef and Black Bean Enchiladas

beef and black bean enchiladas

Restaurants often serve enchiladas filled with beef, beans or cheese. Beef and Black Bean Enchiladas include all three. Flour tortillas are stuffed generously with the filling, then baked in a thick sauce smothered with cheese. What’s not to love?

My friend Shelley and I used to get together and make large portions of freezable meals. We once made a huge batch of enchiladas. Half were chicken and half were beef. The family voted 50/50 about which one was better. Pretty much anything Tex-Mex goes over well in our house. I’ve added beans to both versions, just to slightly increase the nutritional value but otherwise these Beef and Black Bean Enchiladas are the same recipe that got the thumbs up many years ago.

Chicken and White Bean Enchiladas are made with a creamy white sauce instead of a tomato sauce and include white beans and some cilantro.

You can make the enchiladas in advance and bake them later or the next day. And, they freeze well so don’t worry about making a full recipe if you have a small family. Or, make a full recipe in 2 smaller dishes so you have one to eat right away and one for another day. It’s so great to pull something out of the freezer in the morning and dinner is just a re-heat away on a busy day.

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What type of cheese is best for Enchiladas?

To be honest, many types of cheese work great in Beef and Black Bean Enchiladas. I like a combination of old and mild, crumbly and stretchy, orange and white. Think Monterey Jack, Old Cheddar, Gouda etc. You can go for something Spanish like Manchego or even try a cheese from Mexico. Did you know there’s a cheese produced in Mexico called Chihuahua? Not to be confused with a Cheese Dog, Chihuahua or “Queso Menonita” was named for the mennonite communities in northern Mexico that originally produced the cheese. What’s extra fascinating for me is that the Mennonite communities right here in Norfolk County have strong ties to that exact area, many of whom were born or have lived there!

Making Beef and Black Bean Enchiladas is pretty simple. In one large skillet you make the beef and bean filling. In another pan you make the sauce while the meat is simmering in the first pan. Then roll the filling into the tortillas and arrange them in the baking dish over some of the sauce, then top with more sauce. And some cheese.

beef and black bean enchiladas

This recipe uses only 1 cup of black beans. I think the whole can would be too much but it’s up to you. Use the other half to make Chicken Fajita Soup or a Rice and Black Bean Bowl. I’ve also included some Jalapeño peppers in the meat mixture but again, it’s up to you. Sometimes they’re hot and sometimes they’re not so taste them before adding to the meat mixture in case you don’t want any heat.

A smooth tomato sauce works best in Beef and Black Bean Enchiladas. My go to is Passata which is simply puréed and strained tomatoes. It comes in a jar so you can put the lid back on and save the rest for something else. Crushed tomatoes in a can are ok but the best quality tomatoes are canned whole so they’re the better option. You can squash them with a potato masher, purée with a hand blender or even smoosh them with your hands.

beef and black bean enchiladas

How to get an even amount of filling in each tortilla

Using too much or too little filling as you roll, then having to take them apart and start again is a pain. So, use your spatula or spoon and divide the meat mixture in the pan in half, then divide each half in two parts. Then you can easily eyeball the amount for each of 8 tortillas by using half of each little pile. Pretty tricky huh?

Spread the meat in a line across the tortilla, then sprinkle with a bit of cheese.

enchilada filling

Roll them up tightly and place them in a baking dish over some of the sauce. Medium tortillas are a little small for most baking dishes and large might be a little bit too wide. It’s up to you which size you choose. You might need to squish them together to make them all fit. You can also lay them in the opposite direction if you’re making 2 smaller pans.

enchiladas

Covering the pan with foil for the first part of baking helps prevent the top from getting too brown. To avoid the cheese sticking to the foil, make a tent-like shape and cover lightly, then remove after about 20 minutes. Bake until the sauce is bubbling and the cheese is all melty and gooey.

Garnish with some fresh chopped cilantro for that authentic Mexican flavour.

beef and black bean enchiladas

Beef and Black Bean Enchiladas need to rest for a few minutes before serving. They’re very filling so you probably don’t need to serve anything else with them. Except maybe a Margarita!

beef and black bean enchiladas

Here’s the recipe:

beef and black bean enchiladas

Beef and Black Bean Enchiladas

Soft flour tortillas filled with beef, black beans and cheese, baked in a sauce smothered with cheese
Prep Time: 30 minutes
Cook Time: 45 minutes
Course: Main Course
Cuisine: Mexican, Tex Mex
Keyword: baked enchiladas, beef and black bean enchiladas, beef enchiladas, how to make beef enchiladas, mexican enchiladas
Servings: 4

Ingredients

  • 8 large or medium soft flour tortillas
  • 2 cups grated cheese any combination of cheddar, monterey jack or other melty cheese. Use a small amount in each enchilada and remainder over top
  • fresh chopped cilantro if desired for garnish

Filling

  • 1 lb lean ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño, minced optional
  • 1 Tbsp flour
  • 1 Tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp salt
  • ¼ tsp ground sage
  • ½ cup tomato passata or plain tomato sauce
  • ¼ cup beef broth
  • 1 cup black beans, rinsed and drained

Sauce

  • 2 cloves garlic, finely minced
  • ¼ cup butter
  • ¼ cup flour
  • 1 ¾ cups beef broth
  • 1 cup tomato passata or plain tomato sauce
  • 1 Tbsp chili powder
  • 2 tsp cumin
  • ½ tsp ground sage
  • salt and pepper to taste

Instructions

  • In large skillet over medium heat, cook beef, onions, garlic and jalapeño (if using) until beef is browned and onions are golden and soft. Drain fat if there is more than a few tablespoons.
  • Sprinkle flour over top and add seasonings. Stir to combine. Allow flour to cook for a minute or two.
  • Add tomatoes and black beans and bring to a simmer until thickened and not much liquid is left. Remove pan from heat.
  • In second pan, sauté garlic in butter. Stir in flour. Allow to cook for a minute, then add beef broth, tomato sauce and seasonings. Bring to a boil, reduce heat and cook until thickened.
  • Ladle about 1 ½ cups of sauce into the bottom of a 9 x 13 baking dish.
  • Preheat oven to 350 degrees and ensure rack is set to middle of oven.
  • Divide filling into 8 equal parts. Lay in a line across tortilla and top with shredded cheese. Roll tightly in a tube and place seem side down in baking dish over sauce. Repeat with remaining tortillas.
  • Pour remainder of sauce over top and spread remainder of cheese over sauce.
  • Cover lightly with foil, avoiding touching the cheese and sauce, and bake for 20 minutes. Remove foil and continue to bake for 20-25 minutes until sauce is bubbling and cheese has melted.
  • Allow to rest at least 10 minutes before serving. Garnish with fresh chopped cilantro if desired.
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