Ground Beef and Black Bean Enchiladas are a comforting, savory, and satisfying dish that captures the essence of classic Mexican cuisine. Filled with a perfectly seasoned mixture of ground beef, black beans, onions, and spices, these enchiladas are rolled in soft tortillas, smothered in rich enchilada sauce, topped with gooey melted cheese, and baked to perfection.

This dish is the ultimate comfort food — hearty, flavorful, and soul-warming. Each bite offers a burst of spices, a creamy texture from the beans, and a cheesy finish that brings everything together. Whether you’re serving it for a family dinner, a weekend gathering, or a make-ahead freezer meal, these enchiladas never disappoint.

Why I Love This Recipe

I absolutely adore this recipe because it’s easy, comforting, and endlessly customizable. The ground beef adds rich, meaty flavor, while the black beans bring a creamy texture and an earthy balance. The enchilada sauce ties everything together with that signature smoky, spicy, and tangy taste.

It’s also one of those dishes that taste even better the next day — perfect for leftovers or meal prep. Plus, you can make it mild or fiery, vegetarian or meaty, classic or creative. It’s a beautiful dish that invites experimentation and brings people together over shared plates of cheesy, saucy goodness.

Why It’s a Must-Try Dish

• Cheesy, saucy, and satisfying — a comfort food classic.
• Make-ahead friendly — freezes and reheats beautifully.
• Customizable spice level — make it mild or fiery to your liking.
• Balanced and wholesome — protein-rich beef, fiber-packed beans, and nourishing ingredients.
• Quick and simple — perfect for weeknight dinners or meal prep.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes
• Servings: 6 servings (2 enchiladas each)
• Calories: Approximately 420 kcal per serving
• Course: Main Course
• Cuisine: Mexican-American

Ingredients

For the Filling:

• 1 pound (450g) ground beef
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• Salt and pepper, to taste
• ½ cup corn kernels (optional, for texture)

For the Enchiladas:

• 8–10 flour or corn tortillas (8-inch size)
• 2 cups enchilada sauce (red or green, homemade or store-bought)
• 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 2 tablespoons olive oil or vegetable oil

For Garnish:

• Fresh cilantro, chopped
• Sliced jalapeños or avocado
• Sour cream or Mexican crema
• Lime wedges

Cooking Directions

Step-by-Step Preparation Method:

Step 1: Prepare the Filling

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and sauté for 2–3 minutes until soft and translucent.
3. Add ground beef and cook until browned, breaking it apart with a spoon.
4. Stir in garlic, cumin, chili powder, paprika, oregano, salt, and pepper.
5. Add black beans and corn (if using). Stir well and cook for another 2–3 minutes.
6. Remove from heat and let the filling cool slightly.

Step 2: Prepare the Tortillas

1. Preheat your oven to 375°F (190°C).
2. Warm the tortillas slightly in the microwave or on a dry skillet — this makes them flexible and easier to roll.

Step 3: Assemble the Enchiladas

1. Spread about ½ cup enchilada sauce evenly on the bottom of a 9×13-inch baking dish.
2. Place a tortilla on a flat surface and add 2–3 tablespoons of the beef and bean filling down the center.
3. Sprinkle a little cheese over the filling.
4. Roll the tortilla tightly and place it seam-side down in the baking dish.
5. Repeat with the remaining tortillas and filling.

Step 4: Add Sauce and Cheese

1. Pour the remaining enchilada sauce evenly over the rolled tortillas.
2. Sprinkle the top generously with cheese.

Step 5: Bake

1. Cover the dish with foil and bake for 15 minutes.
2. Remove the foil and bake uncovered for another 10 minutes, until the cheese is melted and bubbly.

Step 6: Garnish and Serve

• Let the enchiladas cool for 5 minutes before serving.
• Garnish with fresh cilantro, sour cream, avocado slices, and a squeeze of lime.

How to Serve

Serve Ground Beef and Black Bean Enchiladas with:

• Mexican rice or cilantro-lime rice
• Refried beans or grilled corn salad
• Tortilla chips and guacamole
• A cold margarita, lime soda, or iced tea

They make an ideal weeknight dinner or party entrée that’s sure to impress.

Recipe Tips

• Warm tortillas before rolling to prevent tearing.
• Don’t overfill the tortillas — a few tablespoons of filling is plenty.
• Add extra sauce if you prefer a more moist, saucy texture.
• Use freshly grated cheese — it melts better than pre-shredded.
• Double the batch and freeze half for a future meal!

Recipe Variations

1. Vegetarian Enchiladas

Skip the beef and add extra beans, corn, sautéed bell peppers, and mushrooms for a hearty vegetarian version.

2. Chicken Enchiladas

Substitute shredded cooked chicken or rotisserie chicken for the ground beef.

3. Green Enchiladas

Use green enchilada sauce (tomatillo-based) instead of red for a tangy, vibrant twist.

4. Spicy Chipotle Enchiladas

Add chipotle peppers in adobo sauce for a smoky, spicy flavor boost.

5. Low-Carb Option

Use low-carb tortillas or large collard green leaves as wraps instead of traditional tortillas.

Freezing and Storage

To Store:

• Refrigerate leftovers in an airtight container for up to 4 days.

To Reheat:

• Reheat in the oven at 350°F (175°C) for 15 minutes or in the microwave for 2–3 minutes until hot.

To Freeze (Unbaked):

1. Assemble the enchiladas (without baking).
2. Cover tightly with plastic wrap and foil.
3. Freeze for up to 3 months.
4. Thaw overnight in the refrigerator before baking as directed.

To Freeze (Baked):

• Cool completely, cover, and freeze for up to 2 months.
• Reheat at 375°F (190°C) for 25–30 minutes, covered with foil.

Special Equipment Needed

• Large skillet or frying pan
• 9×13-inch baking dish
• Mixing spoons and bowls
• Aluminum foil
• Oven

Frequently Asked Questions

Q1: Can I use canned enchilada sauce?
Yes! Store-bought enchilada sauce works great, but homemade adds extra flavor if you have time.

Q2: Can I use pinto beans instead of black beans?
Absolutely — pinto beans are a great substitute and add a slightly nuttier flavor.

Q3: How do I keep the tortillas from getting soggy?
Lightly toasting the tortillas before rolling helps them hold up better under the sauce.

Q4: Can I make this dish ahead of time?
Yes! Assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking.

Q5: What cheese melts best for enchiladas?
Monterey Jack, cheddar, or a Mexican cheese blend all melt beautifully.

Conclusion

Ground Beef and Black Bean Enchiladas are the perfect marriage of bold Mexican flavors and comforting, cheesy satisfaction. Every bite bursts with flavor — the hearty beef, creamy beans, smoky spices, and tangy sauce create a harmony that’s simply irresistible.

Whether you’re feeding your family on a busy weeknight or hosting a festive dinner, this recipe is a guaranteed hit. It’s wholesome, flavorful, and easy to prepare — a must-have addition to your home-cooked favorites.