4.8 from 30 votes
Beef Enchiladas
Beef Enchiladas are made with tortillas, ground beef, beans, plenty of cheese, and smothered in enchilada sauce. This easy enchilada recipe is great for easy weeknight dinners, feeding a crowd, or freezing for later!
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
6
Calories:
578 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For the tortillas:
- 1/3 cup vegetable oil for frying tortillas, or canola oil
- 12 to 15 corn tortilla 6 to 7-inch size
For the enchiladas:
- 1 tablespoon olive oil or avocado oil
- 1 yellow onion chopped
- 3 cloves garlic minced
- 1- pound ground beef lean
- 15 ounces black beans rinsed and drained
- 4 ounces green chile mild
- 1 teaspoon kosher salt
- 1/2 teaspoon cumin ground
- 1/4 teaspoon black pepper
- 3 cups Mexican blend cheese divided, shredded
- 2 cups enchilada sauce divided
- sour cream avocado, cilantro, shredded lettuce, jalapeno slices, cotija cheese, chopped onions, pico de gallo, optional toppings
Instructions
- Preheat the oven to 350 degrees F.
- Heat vegetable oil in a medium skillet over medium-high heat. Working one at a time, fry tortilla, turning once, about 7 to 10 seconds per side, just enough to warm the tortilla. You don’t want the tortillas to get crispy. Transfer the tortilla to paper towel lined plate to drain. Repeat with remaining tortillas.
- In a large skillet, heat the olive oil or avocado oil over medium-high heat. Add ground beef, onion, and garlic. Cook until beef is browned and no longer pink, crumbling with a wooden spoon as you go. Drain any excess grease.
- Remove the pan from heat. Stir in the black beans and green chiles. Season with cumin, salt, and pepper. Stir in 1 cup of the shredded cheese and 1/2 cup enchilada sauce.
- Pour a 1/3 cup of enchilada sauce into a 9×13-inch baking dish and spread around to lightly coat the bottom of the dish.
- Lay a tortilla flat on a clean work surface. Fill each tortilla evenly with the beef mixture. Roll the tortillas tightly and place in the baking dish, seam side down.
- Pour the remaining enchilada sauce over the tortillas and top with the remaining shredded cheese.
- Bake for 20 to 25 minutes or until the cheese is melted and bubbly. Remove from oven and serve warm with desired toppings.
Cup of Yum
Notes
- We recommend using our homemade enchilada sauce, but you can use your favorite store-bought sauce
- homemade enchilada sauce
Nutrition Information
Calories
578kcal
(29%)
Carbohydrates
51g
(17%)
Protein
40g
(80%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
100mg
(33%)
Sodium
1221mg
(51%)
Potassium
716mg
(15%)
Fiber
12g
(48%)
Sugar
7g
(14%)
Vitamin A
935IU
(19%)
Vitamin C
10mg
(11%)
Calcium
453mg
(45%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 578
% Daily Value*
| Calories | 578kcal | 29% |
| Carbohydrates | 51g | 17% |
| Protein | 40g | 80% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 1221mg | 51% |
| Potassium | 716mg | 15% |
| Fiber | 12g | 48% |
| Sugar | 7g | 14% |
| Vitamin A | 935IU | 19% |
| Vitamin C | 10mg | 11% |
| Calcium | 453mg | 45% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.