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This cheesy beef and bean enchilada recipe transforms simple ingredients into a restaurant-worthy Mexican feast that will satisfy even the pickiest eaters in your family. The combination of seasoned ground beef, hearty beans, and homemade enchilada sauce creates layers of flavor that store-bought versions simply can't match.
I developed this recipe after returning from a trip to New Mexico where I fell in love with authentic enchiladas. After many attempts to recreate that perfect balance of spice and comfort at home, this version has become my family's Friday night tradition that everyone looks forward to all week.
Ingredients
- Olive oil: Adds richness to both the sauce and filling without overpowering other flavors
- Flour: Thickens the enchilada sauce to the perfect consistency for clinging to tortillas
- Chicken stock: Forms the flavorful base of the sauce; use low sodium to control salt levels
- Tomato passata: Creates a smooth velvety sauce texture without the need for blending
- Ground beef: Provides protein and hearty texture; choose 80/20 for best flavor balance
- Refried beans: Add creaminess and help bind the filling together
- Black beans: Provide texture contrast and additional protein
- Tortillas: Are the vessel for all this goodness; corn tortillas are more authentic but flour work too
- Cheese: Creates that irresistible golden bubbly topping; use a good melting variety
- Spice mix: Combines warm earthy flavors that define authentic Mexican cuisine
Step-by-Step Instructions
- Prepare the spice blend:
- Combine all spice ingredients in a small bowl until thoroughly mixed. This allows the flavors to meld together before adding to different components of the dish.
- Create enchilada sauce:
- Heat oil in a large saucepan over medium heat then add flour to create a roux base. Cook for exactly one minute while stirring constantly to prevent burning. This step is crucial for eliminating raw flour taste. Add chicken broth in stages, beginning with just half a cup while whisking vigorously to prevent lumps. Once smooth, add remaining broth, tomato passata, seasonings and that crucial 2 tablespoons of your prepared spice mix. Allow the sauce to simmer until it reaches a consistency similar to maple syrup, about 3 to 5 minutes.
- Prepare the filling:
- Begin by heating oil in a large skillet over high heat. Add diced onion and minced garlic, cooking until just translucent but not browned. Add ground beef and cook for 2 minutes while breaking it into small pieces with your spatula. Sprinkle in the remaining spice mix and continue cooking until beef is fully browned. Add both refried and black beans plus a quarter cup of your prepared enchilada sauce. Season with salt and pepper to taste. The filling should be moist but not soupy.
- Assemble enchiladas:
- Spread a thin layer of enchilada sauce on the bottom of your baking dish. Place about three tablespoons of filling on the lower third of each tortilla before rolling tightly. Position each rolled enchilada seam side down in the baking dish, arranging them snugly against each other to prevent unrolling.
- Bake to perfection:
- Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring every inch is covered to prevent drying. Sprinkle generously with cheese then cover with foil or another baking tray. Bake covered for 10 minutes then uncovered for 10 additional minutes until cheese is bubbling and edges are slightly crispy.
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The black beans are actually my secret weapon in this recipe. My grandmother always added them to her enchiladas for texture contrast, and I remember watching her carefully rinse them before adding to the filling. She would say "good enchiladas need both smooth and chunky textures to keep your mouth interested," which I've found to be absolutely true.
Serving Suggestions
These enchiladas stand beautifully on their own, but truly shine when served with complementary sides. A simple green salad with lime vinaigrette provides refreshing contrast to the rich filling. For a more elaborate meal, consider serving with Mexican rice and a side of guacamole or fresh pico de gallo. The bright, fresh flavors of these accompaniments balance the savory depth of the enchiladas perfectly.
Make Ahead Tips
This recipe is perfect for busy weeknights because so much can be prepared in advance. The enchilada sauce can be made up to three days ahead and stored in the refrigerator. You can also prepare the entire dish through the assembly stage, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Just remember to add an extra 10 minutes to the covered baking time if cooking directly from the refrigerator.
Customization Options
While this recipe creates authentic flavors as written, it's also incredibly adaptable. For a leaner option, substitute ground turkey or chicken for the beef. Vegetarians can replace the meat with roasted vegetables like zucchini, bell peppers, and corn. The spice level can be adjusted by varying the amount of cayenne pepper from none at all to a full teaspoon for significant heat. For a different flavor profile, try using smoked paprika instead of regular to add subtle smokiness.
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Frequently Asked Questions
- → How can I make the enchilada sauce thicker?
Add more flour while making the paste or let the sauce simmer longer to thicken to your desired consistency.
- → Can I substitute black beans?
Yes, you can use red kidney beans or pinto beans as alternatives to black beans in the filling.
- → Is there a vegetarian option for this dish?
Yes, substitute the ground beef with a plant-based protein or additional beans to make it vegetarian.
- → Can I make these enchiladas ahead of time?
Yes, assemble the enchiladas without the sauce. Cover and refrigerate, then top with sauce and bake when ready to serve.
- → What cheese works best for these enchiladas?
Use a melting cheese like cheddar, Monterey Jack, or a Mexican blend for the best results.