Spicy Beef Bean Enchiladas. Enchiladas are one of my favorite easy weeknight dishes. This Spicy Beef Bean Enchiladas recipe uses two of my other recipes: Seasoned Ground Beef Taco Filling and Red Enchilada Sauce which you may have already made and have leftovers in the freezer.
IMPORTANT: You’ll want to make a batch of my Red Enchilada Sauce and also my Seasoned Ground Beef Taco Filling before you start this recipe. I usually make both recipes and freeze them in smaller containers for future meals such as this one.
Once you have the enchilada sauce and taco filling done, or have them thawed out from the freezer, spray a 9 x 13 inch glass Pyrex baking pan with cooking spray. You can use a metal pan if you like but I find that the enchiladas can stick to metal pans.
Spread some of the enchilada sauce in the bottom of the baking dish.
I like to use burrito-size flour tortillas in this recipe. You could use a smaller size tortilla and make more than two enchiladas in the pan.
Two ingredients that “spice up” this dish are chili powder and dried Mexican oregano. Mexican oregano has a different flavor than Mediterranean oregano. Find Mexican oregano in your local grocer’s spice section.
Also, I like to use finely diced sweet onion. You can omit the onion if you don’t like it.
My favorite seasoned ground beef taco filling is also an enchilada stuffer.
Be sure to shred a generous amount of Monterey Jack cheese. Divide into two parts.
For each flour tortilla, sprinkle one part of the shredded Monterey Jack cheese down the middle.
Add some seasoned ground beef taco filling on top of the cheese.
Now add the rinsed and drained black beans.
Sprinkle the minced onion over the beans.
Add the chili powder and dried Mexican oregano.
And top with the rest of the shredded Monterey Jack cheese.
Roll the flour tortillas’ sides over the filling to make enchiladas. Move the enchiladas carefully to the baking pan.
Cover the enchiladas with the rest of the enchilada sauce.
Bake the enchiladas in a 425 degree Fahrenheit oven for 20 – 30 minutes or until the enchiladas are bubbling and heated through.
When the spicy beef bean enchiladas are almost done, sprinkle some Mexican shredded cheese blend over the tops.
Once the shredded cheese topping has melted, the enchiladas are done.
Remove the enchiladas from the oven when they have puffed a bit and let them sit for a minute or so.
Remove each enchilada from the pan using two flat spatulas and lifting from the enchilada’s ends. Plate the enchiladas.
Garnish with a sprig of fresh cilantro.
And if you’re feeling especially fancy, try a dollop of sour cream.
Serve these Spicy Beef Bean Enchiladas with a side of refried beans. Offer beer and Sangria to drink.
These Spicy Beef Bean Enchiladas are also great the second day if you have leftovers. Just reheat them in the oven until they are warmed through.
From the kitchen of A Food Lover’s Delight….
Spicy Beef Bean Enchiladas
2 c red enchilada sauce or your favorite enchilada sauce
2 large burrito size flour tortillas
1 c Seasoned Ground Beef Taco Filling
1 c canned black beans, drained and rinsed
2 c shredded Monterey Jack Cheese, divided
1/3 c minced sweet onion
2 t dried Mexican oregano
2 t chili powder
1/2 c shredded Mexican cheese blend
Sour cream and fresh cilantro sprigs, for garnish
1. Preheat your oven to 425 degrees Fahrenheit.
2. Spray a 9 x 13 glass Pyrex baking pan with cooking spray. You can use a metal pan if you like but I find that the enchiladas’ bottoms may burn in a metal pan.
3. Spread a thin layer of the enchilada sauce across the bottom of the baking pan.
4. Place the flour tortillas on a large cutting board.
5. Scatter half the Monterey Jack cheese over the two tortillas, reserving the other half for later.
6. Divide the seasoned ground beef taco filling over the two tortillas, spreading it down the middle of each tortilla.
7. Sprinkle the black beans over the beef filling.
8. Sprinkle the minced onion over the black beans and beef.
9. Shake the Mexican oregano and chili powder evenly over the filling.
10. Scatter the rest of the shredded Monterey Jack cheese over the filling.
11. Roll the sides of the tortillas over the filling to make enchiladas. I like to run a line of enchilada sauce along the one fold to help the enchilada stay closed.
12. Place the rolled enchiladas into the pan.
13. Cover the enchiladas with the remaining enchilada sauce.
14. Divide the shredded Mexican cheese blend over the tops of the enchiladas.
15. Bake the enchiladas for 20 – 30 minutes or until their centers are bubbling, the cheese has melted, and the tops are turning a golden brown.
16. Remove the enchiladas from the oven.
17. Using two spatulas, slide the spatulas under each end of each enchilada.
18. Move the enchiladas to serving plates.
19. Garnish with a dollop of sour cream and a sprig of cilantro.
20. And serve!
Makes 2 large enchiladas as a main course. Offer with a dollop of sour cream and a side of My Favorite Guacamole and tortilla chips. Or, just like a Mexican restaurant combo plate, serve the enchiladas as a main course along with Smoky Chipotle Chicken tacos and side of refried beans.
Variations: Use refried black beans instead of black beans. Double, triple or quadruple the recipe and roll the enchiladas tighter in the pans to feed a crowd. Offer as a dish on my Tex Mex Buffet for a Crowd.
Order a two-pack of 9 x 13 Pyrex glass baking dishes from Amazon.com:
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