Beef and Bean Enchiladas

Name: Beef and Bean Enchiladas
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 2 oz New Mexico red chile pods; 1 1/2 cups water; 1 1/2 tablespoons flour; 1/4 teaspoon garlic; 1 teaspoon salt; 1 pound ground beef; 1 clove garlic; 1 teaspoon salt; 1 tablespoon chili powder; 1 can (15 oz) black beans; 10 9-inch flour tortillas; 2 cups shredded cheddar cheese; sliced green onions

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5.0

3 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
Servings
6 servings
Course
Main Course
Cuisine
Mexican

Beef and Bean Enchiladas

Heidi Pena

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These Beef and Bean Enchiladas are filled with ground beef and black beans, then topped with an easy homemade enchilada sauce.

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Ingredients

Servings

Enchilada Sauce

2 oz New Mexico red chile pods
1 1/2 cups water
1 1/2 tablespoons flour
1/4 teaspoon garlic
1 teaspoon salt

Enchiladas

1 pound ground beef
1 clove garlic minced
1 teaspoon salt
1 tablespoon chili powder
1 can (15 oz) black beans drained and rinsed
10 9-inch flour tortillas
2 cups shredded cheddar cheese
sliced green onions for serving

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Instructions

To make the enchilada sauce:

Remove the stems, seeds and veins from the chile pods. Rinse well. Place them in a pot and cover them with water. Place over medium-high heat and bring to a boil. Once the water starts to boil, reduce the heat and place a cover on the pot. Simmer for 20 minutes, turning the chiles over after 10 minutes to ensure they soften evenly.
Drain the chiles and allow them to cool.
Place the chiles in a blender along with the 1 1/2 cups water, flour, garlic and salt. Process until smooth. Strain the sauce through a fine sieve to remove the seeds and skin and discard. Season the sauce with more salt if needed.

To make the enchiladas:

Preheat the oven to 350F.
In a medium skillet, brown the ground beef, breaking it up as it cooks. add the garlic, salt and chili powder and continue to cook for another minute or two. Stir in the beans and cook for a few minutes to heat through. Remove from the heat.
To assemble the enchiladas, place 1/3 cup of the meat filling down the center of each tortilla; roll up. Arrange the enchiladas seam side down in a 9x13-inch baking dish. Pour the enchilada sauce over the top. Sprinkle the cheese on top, then bake until the cheese is melted and the enchiladas are heated through, about 25 minutes.
Serve topped with sliced green onions.