Irresistible Beef And Bean Enchiladas (Flavor Fiesta)

As a lover of flavorful Mexican cuisine, one dish that always makes my taste buds dance with joy is beef and bean enchiladas. 

There’s something undeniably satisfying about sinking your teeth into a warm tortilla filled with seasoned beef, hearty beans, and topped with a tantalizing sauce and melted cheese. 

Today, I want to share with you my ultimate guide to creating mouthwatering beef and bean enchiladas right in the comfort of your own kitchen.

Growing up, enchiladas were a staple in my family’s meal rotation. 

It was a dish that brought everyone together around the dinner table, eagerly anticipating the first bite. 

It’s a dish that holds a special place in my heart, evoking memories of laughter, shared stories, and the comforting aromas wafting from the kitchen.

Whether you’re a seasoned cook or a beginner in the culinary realm, fear not. 

I’ll be by your side, to ensure your journey to enchilada bliss is nothing short of extraordinary.

Essential Ingredients for Delicious Beef and Bean Enchiladas

These ingredients are the building blocks of flavor that will make your taste buds sing! 

Here’s what you’ll need to gather before I dive into the cooking process:

Meat and Bean Filling

  • Ground beef: I recommend using lean ground beef for a healthier option. 

    It adds a robust meaty flavor to the enchiladas and pairs beautifully with the other ingredients. About a pound (450g) should suffice for a hearty batch.
fresh raw minced beef in a plate
  • Beans: Now, let’s talk about the beans. Depending on your personal taste and preference, you have a few choices available. 

    I usually go for canned pinto beans because they’re convenient and have a lovely creamy texture. 

    However, if you prefer to cook your beans from scratch, go for it! Just make sure they’re tender and seasoned well.
Pinto beans in a bowl 
  • Onion and garlic: These aromatic ingredients are the flavor foundations of countless dishes, and beef and bean enchiladas are no exception.

    A finely diced onion and a couple of cloves of garlic will add depth and savory notes to my filling.
Onion and garlic in wicker basket
  • Spices: Ah, the secret to creating a mouthwatering filling. A blend of spices will take your beef and beans to the next level. 

    You’ll need chili powder, cumin, paprika, oregano, salt, and pepper. Adjust the amounts based on your taste preferences and desired level of spiciness.
Ground Paprika in a bowl
  • Oil: We’ll need a small amount of oil for sautéing the onion, garlic, and ground beef. A neutral oil like vegetable or canola oil works perfectly here.
Vegetable oil pouring on vegetable oil

Enchilada Sauce

No enchilada is complete without a delicious sauce to bring all the flavors together. Here’s what you need:

  • Tomato sauce: A can of plain tomato sauce forms the base of my enchilada sauce. It provides a tangy, slightly sweet backdrop for the other seasonings.
detail of bowl of tomato sauce, basil and cherry tomatos
  • Chicken or vegetable broth: Adding a splash of broth adds depth and richness to the sauce. If you’re a meat lover, go for chicken broth.|

    For a vegetarian option, vegetable broth works wonderfully.
Bowl of chicken broth
  • Chili powder and cumin: These spices add a delightful warmth and smokiness to the sauce.

    On chili powder, adjust according to your desired level of spiciness.
Chili powder
  • Garlic powder and onion powder: To amp up the flavor, we’ll sprinkle in a bit of garlic powder and onion powder. 

    These powdered versions of their fresh counterparts infuse the sauce with savory goodness.
Ground onion or onion powder
  • Salt and pepper: As with any dish, I need a pinch of salt and pepper to enhance the overall taste.
Overflowing spoon full of table salt and black peppercorns

Preparing Beef and Bean Enchiladas Like a Pro

Irresistible Beef And Bean Enchiladas (Flavor Fiesta)

Recipe by Teal NotesCourse: Lifestyle, Recipes


Prep time


Cooking time






  • 1 pound (450g) lean ground beef

  • 1 can (15 ounces) pinto beans, drained and rinsed

  • 1 small onion, finely diced

  • 2 cloves garlic, minced

  • 1 tablespoon chili powder

  • 1 teaspoon ground cumin

  • 1 teaspoon paprika

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 tablespoon vegetable oil

  • 8 small flour tortillas

  • 1 cup enchilada sauce

  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

  • Optional toppings: sour cream, diced tomatoes, sliced avocado, chopped cilantro


  • Preheat the oven to 350°F (175°C). Grease a baking dish and set it aside.
  • In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until they become fragrant and translucent.
  • Add the ground beef to the skillet, breaking it up into crumbles. Cook the beef until it’s browned and cooked through. Drain any excess fat.
  • Stir in the drained and rinsed pinto beans, chili powder, cumin, paprika, dried oregano, salt, and black pepper.

    Cook for a few more minutes to allow the flavors to meld together.
  • Warm the flour tortillas in a microwave or oven to make them more pliable.
  • Place a spoonful of the beef and bean mixture onto the center of each tortilla.

    Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  • Pour the enchilada sauce over the rolled tortillas, making sure they are evenly coated. Sprinkle the shredded cheese over the top.
  • Pour the enchilada sauce over the rolled tortillas, making sure they are evenly coated. Sprinkle the shredded cheese over the top.
  • Remove the foil and continue baking for an additional 5 minutes, or until the cheese is golden and slightly crispy.
  • Remove from the oven and let the enchiladas cool for a few minutes.

    Serve hot, garnished with optional toppings such as sour cream, diced tomatoes, sliced avocado, and chopped cilantro.

Let’s break it down into three simple steps: preparing the meat and bean filling, making the enchilada sauce, and assembling the enchiladas.

Preparing the Meat and Bean Filling

1. Heat a large skillet drizzled with oil over medium heat. Once the oil is hot, add the finely diced onion and minced garlic. 

Cook them until they become fragrant and slightly translucent, stirring occasionally. 

Ah, can you smell that enticing aroma filling your kitchen? It’s the start of something delicious!

2. Next, it’s time to add the star of the filling the lean ground beef. Break up the beef into small crumbles and add it to the skillet. 

I like to season the beef with a sprinkle of salt and pepper at this stage to ensure every bite is perfectly seasoned. 

Cook the beef until it’s browned and cooked through, making sure to break up any larger chunks as you go.

3. Once the beef is cooked, it’s time to introduce my beans to the mix. Drain and rinse a can of pinto beans, then add them to the skillet. 

Gently stir the beans into the beef and let them warm together. 

The creamy texture of the beans pairs beautifully with the savory beef, creating a harmonious blend of flavors.

4. It’s spice time! Sprinkle in the chili powder, cumin, paprika, oregano, and any other desired spices. 

These aromatic spices will infuse my filling with warmth and depth. 

Stir everything together, making sure each morsel of beef and bean is coated in the delicious seasoning. 

Adjust the spices to your taste, adding more or less depending on your preference for spiciness.

5. Allow the filling to simmer gently for a few minutes to let the flavors meld together. 

This is the perfect opportunity to do a quick taste test and adjust the seasoning if needed. 

Remember, cooking is all about adding your personal touch, so feel free to experiment and make it your own!

Making the Enchilada Sauce

This rich and tangy sauce will take my beef and bean enchiladas to new heights of deliciousness. 

Here’s how I created it:

1. In a saucepan, combine the tomato sauce and broth over medium heat. Stir them together until they’re well combined and heated through. 

The tomato sauce provides a vibrant base while the broth adds depth and richness.

2. Time to spice things up! Add the chili powder, cumin, garlic powder, onion powder, salt, and pepper to the saucepan. 

These spices will infuse the sauce with a delightful balance of flavors. Give everything a good stir to ensure the spices are evenly distributed.

3. Allow the sauce to simmer gently for a few minutes, allowing the flavors to meld together and the sauce to thicken slightly. 

This simmering process allows the spices to fully develop and create a mouthwatering sauce that will coat my enchiladas with perfection.

4. Don’t forget to do a quick taste test! Dip a spoon into the sauce, blow on it to cool it down, and give it a taste. 

Adjust the seasoning as needed, adding a pinch more salt or a dash of chili powder to suit your palate. 

Remember, you’re the chef, and your taste buds are in charge!

Assembling the Enchiladas

This step is where the magic truly happens, as I create those beautiful, rolled tortillas filled with savory goodness. 

Let’s get started:

1. Preheat your oven to 350°F (175°C) to ensure it’s nice and toasty when we’re ready to bake my enchiladas.

It’s always best to have a hot oven waiting for these delectable treats.

2. Grab a tortilla—corn or flour, the choice is yours—and place it on a clean surface.

Spoon a generous amount of the meat and bean filling onto the center of the tortilla.

Spread it out in a line from one end to the other, leaving a small border around the edges.

3. Time to roll! Start from one side of the tortilla and tightly fold it over the filling. Then, continue rolling until the entire tortilla is wrapped around the filling.

Place the rolled enchilada seam-side down in a baking dish. Repeat this process with the remaining tortillas and filling until you’ve used them all.

4. Once all the enchiladas are snugly nestled in the baking dish, it’s time to bring in the star of the show—the enchilada sauce.

Pour the prepared sauce over the enchiladas, making sure they are evenly coated.

The sauce will not only add incredible flavor but also keep the enchiladas moist and tender during baking.

5. Sprinkle a generous amount of shredded cheese—cheddar, Monterey Jack, or a blend of your favorites—all over the top of the enchiladas.

The cheese will melt and form a golden, gooey crust that will have you eagerly reaching for seconds.

6. Pop the baking dish into the preheated oven and let the enchiladas bake for about 20-25 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are slightly golden.

Ah, the anticipation of that cheesy, bubbly perfection!

Showcasing Beef and Bean Enchiladas with Style

Let’s explore the wonderful world of garnishes and sides that will enhance the flavors and textures of my enchiladas.


Sour Cream: A dollop of cool, creamy sour cream adds a delightful tanginess that beautifully complements the rich flavors of the enchiladas. 

I love swirling a generous spoonful of sour cream on top of each enchilada before serving.

Fresh Cilantro: For a burst of freshness and vibrant flavor, sprinkle some fresh cilantro leaves over the enchiladas. 

The herbaceous aroma and bright taste of cilantro add a delightful contrast to the savory filling.

Diced Tomatoes: Add a pop of juicy sweetness by topping your enchiladas with some diced tomatoes. 

They bring a refreshing element to the dish and add a burst of vibrant color.

Sliced Avocado: Creamy, buttery slices of avocado are a match made in culinary heaven for beef and bean enchiladas. 

The smooth texture and mild flavor of avocado provide a wonderful balance to the spices and richness of the dish.

Squeeze of Lime: A squeeze of fresh lime juice just before serving adds a zesty, citrusy note that brightens up the entire dish. 

The tangy acidity of lime cuts through the richness of the enchiladas, enhancing the overall taste.

Feel free to mix and match these toppings according to your personal preferences. 

You can get creative and add your favorite ingredients to customize your enchiladas to your liking.


To create a complete and satisfying meal, pair your beef and bean enchiladas with some delicious sides that complement the flavors and add variety to your plate. 

Here are a few suggestions:

Mexican Rice: Fluffy, fragrant Mexican rice is a classic side dish that pairs perfectly with enchiladas.

The seasoned rice acts as a neutral base, allowing the flavors of the enchiladas to shine while providing a satisfying accompaniment.

Refried Beans: Creamy and comforting, refried beans are a traditional side dish that adds richness and protein to the meal.

Spread a spoonful of refried beans on your plate and use it to complement each bite of enchilada.

Guacamole and Tortilla Chips: Take your meal to the next level by serving some homemade guacamole alongside a bowl of crispy tortilla chips.

The creamy guacamole and crunchy chips create a delightful contrast of textures and flavors.

Mexican Street Corn: For a burst of smoky and savory goodness, serve Mexican street corn on the side.

Grilled corn on the cob smothered with mayo, cheese, chili powder, and lime juice is a perfect complement to the enchiladas.

Remember, these side dish suggestions are just the tip of the iceberg.

Feel free to explore and experiment with other Mexican-inspired sides to create a well-rounded and satisfying meal. Happy cooking!

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Why does my enchilada sauce taste bitter?

If you taste your enchilada sauce and find it has a bitter or sour aftertaste, this could be simply due to the acidity of the peppers or tomato, if added. 

Not to worry. Mix in agave syrup or brown sugar, starting with 1/2 teaspoon and adding more until the taste is evened out to your liking.

Should enchilada sauce be thick or thin?

Although enchilada sauce does not need to be a very specific consistency, if it is too thin, it won’t stick properly to your dishes, especially tortillas and other carbohydrate-rich foods.

Do you reheat enchiladas covered or uncovered?

Cover the baking dish with aluminum foil to prevent it from drying out. 

Bake them for 20-25 minutes or until they are heated through. 

Remove the aluminum foil and bake for an additional 5 minutes to melt the cheese on top of the enchiladas. 

This will also give you a nice crispy texture!

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