These easy Beef Enchiladas are filled with a black beans, spices, and loaded with red enchilada sauce and plenty of cheese. This recipe is my ideal comfort food and I know you’ll love it!

casserole dish of baked beed enchiladas with toppings and small bowls of toppings on the side

Why I Love These Ground Beef Enchiladas

Cheesy!– Cheesy enchiladas have my heart and these are just so good. The combination of ground beef and black beans makes this recipe extra hearty and the layer of melty, gooey cheese just takes it over the top.
Makes a large batch – This recipe makes enough to serve quite a few people so it’s a great option if you’re serving a larger group. Also, the leftovers are delicious the next day which makes this recipe perfect for meal prep. This would also be a great meal option to gift a new parent!
Simple ingredients – I tried to keep this recipe pretty simple so that you only need a few ingredients and spices to pull everything together.

Recipe Ingredients

Ground Beef: I like to use lean ground beef for this recipe. You could use ground beef with a higher fat percentage but I recommend draining the meat well before using it for the filling.

Aromatics: yellow onion and garlic give the enchilada filling a strong flavor base.

Seasonings: for this recipe you’ll need dried cumin and oregano.

Enchilada Sauce: we’re using red enchilada sauce for this recipe and you’ll need a bit for the beef filling as well as to cover the enchiladas.

Green Chilies: these add a subtle hint of heat to the filling. If you like even more heat be sure to grab a can of hot green chilies instead of mild.

Black Beans: I love adding canned black beans for a cheap way to add more fiber, protein, and to make the filling heartier with having to purchase an extra pound of meat.

Cheese: we’re using a Mexican blend of shredded cheese for this recipe. Most Mexican shredded cheese blends include some combination of cheddar, Monterrey Jack, Asadero cheese, and Queso Quesadilla cheese. If you can’t find a Mexican blend at your local store, don’t worry! I’ve included some more cheese tips below.

Tortillas: you’ll need 8-10 flour tortillas for these enchiladas.

Recipe Variations

Ground Beef – you can easily swap the ground beef for ground turkey or ground chicken. Or, try my Turkey Enchiladas instead! If you want a vegetarian option, swap the turkey for extra drained and rinsed black beans. Or, try this Vegetarian Enchilada Casserole!
Cheese – if you can’t find a Mexican shredded cheese blend near you don’t worry! You can easily top the enchiladas with a combination of shredded cheddar and Monterrey jack or pepper jack. Feel free to get creative and use what you have or what you love!
Tortillas – need to keep this beef enchiladas recipe gluten-free? You can swap the flour tortillas for corn tortillas or your favorite grain-free tortillas.
Veggies – this recipe is great to customize with extra veggies and is the perfect way to use up those veggies that are starting to go bad in the fridge. Feel free to mix in sliced bell peppers, zucchini, or mushrooms.

Kitchen Essentials

beef filling mixture on tortilla on plate

enchilada sauce being poured over enchiladas in casserole dish

How to Make Beef Enchiladas

Step One: Preheat your oven to 400 degrees, and grease a 9×13 baking dish with avocado spray.

Step Two: Heat a large skillet over medium-high heat. Once hot, add the ground beef. Cook, breaking the meat into pieces until browned. Next, add the onions, and sauté for 2 to 3 minutes or until translucent.

Step Three: Add the minced garlic, dried oregano, black beans, and enchilada sauce. Cook for 1 to 2 minutes. Then, remove the skillet from the heat, and stir in ½ cup of cheese.

Step Four: Pour ⅓ cup of enchilada sauce into the bottom of the prepared baking dish. Next, microwave the flour tortillas for 30 seconds to 1 minute, flipping halfway through until they’re warm and pliable.

Step Five: Pour ½ cup of enchilada sauce on a large plate. Working with one at a time, dip the warm tortillas in the sauce, coating them on each side.

Step Six: Next, scoop a heaping ⅓ cup of the beef filling into each tortilla, roll them up, and place them in the baking dish seam side down. Repeat until all the filling has been used. If you have a bit leftover, scatter it on the sides of the rolled enchiladas in the baking dish.

Step Seven: Pour the remaining 1 ½ cups of enchilada sauce over the beef enchiladas. Then, sprinkle 2 cups of shredded cheese evenly on top.

Step Eight: Bake the enchiladas at 400 degrees for 15 to 20 minutes or until the cheese is fully melted and the sides are bubbly.

Step Nine: Add your favorite toppings, and enjoy warm!

Tips and Tricks

Let your enchiladas rest for a few minutes before serving. This ensures they hold together better when slicing.
If you prefer your enchiladas to be a bit more brown on top, feel free to place them under the broiler for a bit. Just be careful not to let them burn!
Prefer your enchiladas extra saucy? Feel free to use a bit more enchilada sauce on top before baking.

Topping Ideas

There are so many ways to serve these enchiladas and they are all delicious! Some of my favorite topping ideas include:

Cilantro
Diced Red onion
Sliced Jalapeño Peppers
Lime Wedges
Greek Yogurt
Sour Cream
Sliced Avocado
Fresh Diced Tomato

casserole dish of beef enchiladas on blue background

Serving Suggestions

These ground beef enchiladas are plenty filling enough to serve on their own. However, if you want some ideas for side dishes I have a few favorites:

How to Store, Freeze, and Reheat

Store: Store any leftover enchiladas, tightly covered, in the fridge for up to 3 to 4 days.
Reheat: Thaw frozen enchiladas in the fridge overnight. Then, warm them in the microwave or at 350 degrees in the oven just until heated through.

More Delicious Ground Beef Recipes

I hope you give this Ground Beef Enchiladas Recipe a try! It’s so delicious and easy to make! If you do give this recipe a try, let me know!

Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

Easy Ground Beef Enchiladas

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Author: Ashlea Carver
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8 1x
Category: Dinner
Method: Baking
Cuisine: Mexican-Inspired

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Description

These easy Beef Enchiladas are filled with a black beans, spices, and loaded with red enchilada sauce and plenty of cheese. They’re delicious and filling comfort food that’s easy to make!

Ingredients

Scale

Filling

1 pound ground beef
1 cup yellow onion, diced
4 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/2 cup red enchilada sauce
1 – 4oz can of green chilies
1 – 15oz can black beans, rinsed and drained
1/2 cup shredded Mexican blend cheese

For the Enchiladas

8–10 flour tortillas
2 1/3 cups red enchilada sauce
2 cups shredded Mexican blend cheese

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Instructions

Preheat oven to 400 degrees and grease 9×13 baking dish with avocado spray.
Make the filling: Heat a large skillet over medium high heat. Once hot, add the ground beef. Cook the meat until brown, breaking it up as it cooks. Once the beef has browned, add the diced onion and sauté for 2-3 more minutes until it becomes translucent.
Next, add the minced garlic, dried oregano, black beans, and enchilada sauce. Cook for 1-2 minutes and then remove from the heat and stir in 1/2 cup of cheese.
Assemble the Enchiladas: Pour 1/3 a cup of enchilada sauce in the bottom of a 9×13 baking dish. Next,microwave the flour tortillas for 30 seconds to 1 minute, flipping halfway through, until warm and pliable. Next, pour 1/2 cup of enchilada sauce on a large plate. One at a time, gently dip a tortilla in the enchilada sauce until lightly coated on both sides. Scoop a heaping 1/3 a cup of the filling into the tortilla and then gently roll up and place in the baking dish, seam side down. Repeat the process until all of the filling has been used. If you have a bit of leftover filling, scatter it on the sides of the rolled enchiladas.
Pour the remaining 1 1/2 cups of enchilada sauce over the enchiladas and then top with the 2 cups of shredded cheese.
Bake the enchiladas at 400 degrees for 15-20 minutes or until the cheese is fully melted and the sides are bubbly. Garnish with cilantro, diced red onion, sliced jalapeño, and lime wedges before serving. You could also add a drizzle of Greek yogurt or sour cream that has been thinned with lime juice if you like. Enjoy!