Cheesy Beans and Beef Enchiladas + Enchilada Sauce

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Cheesy beans and beef enchiladas with a homemade enchilada sauce. It’s comfort food filled with melting cheese, soft tortillas, bold flavors of chili, cumin and garlic, and topped with fresh sour cream and cilantro or spring onion. It doesn’t get much better than that!

So Cinco de Mayo is coming up (note this recipe was originally published May 1st 2018), as I’m sure you’ve noticed by the massive amounts of Mexican food popping up on Pinterest. Cinco de Mayo is actually the celebration of the Mexican army’s unlikely victory of the French Empire at the Battle of Puebla in 1862, on you guessed it… May 5th. Thanks Google. Many thinks it’s Mexico’s Independence Day, but it is not. Anyhow, let’s talk Mexican food.

If I had to choose only one cuisine to eat from for the rest of my life, Mexican miight be on top. Just imagine all the tacos al pastor, guacamole, or Mexican fried rice you could justify eating.

However, it’s pretty hard letting go of Norwegian Christmas dinners, but all in all Mexican food is just so yummy, comforting and versatile!

Cheesy Beef and Beans Enchiladas with Homemade Enchilada Sauce

So I’d begin with making the sauce, so that’s what we’ll do!

How to Make Enchilada Sauce

Soo.. this enchilada sauce recipe is adapted from Gimme Some Oven, but I had to make some adjustments. As mild chilis are impossible to track down here in Norway, I used regular chili powder the first time I made it. I cried my eyes out and burned my insides. It was just so, so spicy. But nevertheless, it tasted amazing! So I didn’t want to let the recipe go, so I just made a few alterations.

Second time I made it I halved the chili amount, still too spicy. Then I reduced it further, added more paprika, mm just about right. It’s something about the flour thickening that’s so comforting. I loved it, so now I have definitely found the perfect enchilada sauce if all you have is spicy chilis.

It’s actually really simple. Just heat oil in a small saucepan over medium-high heat. Add flour and whisk together for about 1 minute (2). This is to get rid of the flour flavor. This flour and fat combination is also called a roux. The roux is made to thicken the sauce and it can be used in all kinds of sauces really.

Add in the remaining seasonings. Gradually pour in the stock, whisking constantly to remove any flour lumps (3). Reduce heat and let it simmer for 10-15 minutes, until it’s slightly thickened (4).

The Beef Enchiladas Filling

Enchiladas can be filled with whatever you please really, it’s very tasty with chicken and salsa verde too, or just beans, or like this one, beans and ground beef enchiladas. But I think these easy beef enchiladas may be the best out there!

Heat oil in a skillet over medium high heat. Brown the minced beef, about 4-5 minutes (5). Then add in chopped onion and the seasoning (6). Continue to brown until the fat has evaporated. Set aside.

How to Make Beef Enchiladas

Pre-heat oven to 400F (200C). Grease a 9 x 13 inch baking dish or any that can hold 8 tortillas.

Rinse and drain the beans. Grate the cheese. It’s just that easy. Take your flour tortillas (you can also use corn tortillas if you want), spread 1 tbsp of enchilada sauce over it (7), 2 (heaping) tbsp of meat (8), 1-2 tbsp of black beans (9), then a little bit of cheese (10) and roll it up. I flip the sides a little before rolling to make a tight burrito like wrap, as you can see in picture (11).

Place all 8 prepared tortillas in the baking dish (12). I get 6 in a row and then 2 on the sides. Pour more of the enchilada sauce on top (13). If you have a lot to spare, then don’t use it all. But most likely it’s just the right amount. Spread the rest of the grated cheese on top (14).

Bake for 10-15 minutes. Since everything really is done, all we want to is for the cheese to melt and incorporate the flavors a little. So 10-15 minutes is enough. Serve this delicious cheesy beef and beans enchiladas with some chopped cilantro (or spring onion if you’re in the soapy cilantro club), a fresh salad, sour cream, and this amazing spicy guacamole!

It’s a very easy dinner, but filled with delicious, comforting Mexican flavors. Perfect to serve on a Cinco de Mayo party!

If you could eat from only one cuisine the rest of your life, what would it be?

Comfort Me Food:

• Easy 20 Minute Vegetarian Lo Mein
• Crispy Panko Chicken Burger
• Mexican Fried Rice with Chipotle and Turmeric

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• Easy Rosemary Sun Dried Tomato Pasta
• Creamy Parmesan Pumpkin Pasta
• Caramelized Onion, Mushroom and Apple Puffs

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I’d love to hear from you! Comment either in the comment section below, or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!

In order to keep the blog up and running this post contains affiliate links, it will be at no extra cost to you, please read the disclosure for more information.

This recipe was originally published on May 1st 2018, but updated on June 12th 2019 for better photos and content.

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5 from 8 votes

Cheesy Beef and Beans Enchiladas with Homemade Enchilada Sauce

Cheesy beef and beans enchiladas with a homemade enchilada sauce. It's comfort food filled with melting cheese, soft tortillas, bold flavors of chili, cumin and garlic, and topped with fresh sour cream and cilantro. It doesn't get much better than that!

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Main Dish

Cuisine: Mexican

Keyword: beef enchiladas, enchiladas

Servings: 8 people

Calories: 481kcal

Author: Stine Mari | Ginger with Spice

Ingredients

Red Enchilada Sauce

• 2 tbsp canola oil or other neutral oil
• 2 tbsp flour
• 3 tbsp paprika powder *
• 1 tbsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp oregano
• 1/2 tsp salt
• 2 cups vegetable stock 500ml. Chicken stock can also work.

Enchilada Beef Filling

• 1 lb ground beef or 400g
• 1 small onion diced
• 1 tsp cumin
• 1/2 tsp chili flakes
• 1/2 tsp garlic powder
• 1/2 tsp salt

Enchilada Assembly

• 8 large flour tortillas corn tortillas can also work
• 1 cup black beans 8 oz, 250ml. rinsed and drained.
• 3 cups cheese of choice 200g. I used Jarlsberg, but Swiss or Mexican cheese are also good
• optional toppings cilantro, guacamole**, sour cream, salad

Instructions

Red Enchilada Sauce

• Make a roux: Heat oil in a small saucepan over medium-high heat. Add flour and whisk together. Whisk for about 1 minute to get rid of the floury taste.
• Simmer for 10 minutes: Add in the remaining seasonings. Gradually pour in the stock, whisking constantly to remove any flour lumps. Reduce heat and let it simmer for 10-15 minutes, until it's slightly thickened.

Enchilada Beef Filling

• Brown the beef: Heat oil in a skillet over medium high heat. Brown the ground beef, about 5 minutes.
• Add onion and seasonings: Add in chopped onion and the seasoning. Continue to brown until the fat has evaporated. Set aside.

Enchilada Assembly

• Preparations: Pre-heat oven to 400F (200C). Grease a 9 x 13 inch baking dish. Rinse and drain the beans. Grate your cheese of choice.
• Assemble: Take your tortillas, spread 1 tbsp of enchiladas sauce over it, fill with 2 tbsp of beans, 2 (heaping) tbsp of meat, a little bit of cheese and roll it up. Place all 8 prepared tortillas in the baking dish. I get 6 in a row and then 2 on the sides. Pour more of the enchilada sauce on top. If you have a lot to spare, then don't need to use it all. Spread the rest of the shredded cheese on top.
• Bake: Bake for 10-15 minutes. Since everything really is done, all we want to is for the cheese to melt and incorporate the flavors a little.
• Serving options: Serve this delicious cheesy beef and beans enchiladas with some chopped cilantro, a fresh salad, sour cream, and this amazing spicy guacamole**!

Notes

* if you've got mild chili powder you can use more chili powder and less paprika.

** Click here for the Spicy Guacamole recipe

 

Did you make it? Tag @thegingerwithspice on Instagram, I'd love to see!

Sauce adapted from: Gimme Some Oven

 

Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.