Beef and Bean Enchiladas (Cheesy, Easy Dinner)
Developed and tested by Robyn Conley Downs
on Oct 14, 2024 (last updated Apr 22, 2026) 
These oven-baked beef and bean enchiladas deliver classic comfort food with just 10 minutes of prep. Soft flour tortillas get stuffed with ground beef, black beans, and melty cheese, then rolled up, smothered in mild red enchilada sauce, and baked until bubbly. Easy, cheesy, and perfect for a family-friendly weeknight dinner.
5 star review
“Easy, tasty, and quick recipe- ideal for a weeknight. I made no adjustments to the recipe and they came out perfect. Our young children loved them as much as my husband and I. Will make again… And likely once a month going forward. Thank you, Robyn!”
– Janesa
Easy Ground Beef and Black Bean Enchiladas
If you love enchiladas, but feel like they’re too daunting to make at home, this ground beef enchilada recipe is for you! Honestly, everyone needs a good, SIMPLE enchilada recipe in their back pocket they can throw together on a given weeknight, and these beef and black bean enchiladas are just that.
The star of the show is quick-cooking ground beef that I’ve beefed up (pun intended) with canned black beans to make a budget-friendly and filling meal. Of course, while I used black beans, any kind of canned bean works; or honestly you can leave the beans out if you’re not a fan.
I also zhuzhed up the beef and bean filling (without a lot of fuss) by adding a simple spice blend of salt, garlic powder, cumin, and chili powder instead of a seasoning packet, and then brought it all together with my all-time favorite easy enchilada sauce. If you have the time, it’s worth making enchilada sauce for so much richness, but I totally get that sometimes we need convenience, so feel free to use a good quality store-bought enchilada sauce instead. Or, mix things up and go with a green enchilada sauce. It’s all good! Then just roll the filling up in tortillas (both corn and flour tortillas will work), top with more sauce, and the all-important cheeeeese and bake.
After just 20 minutes in the oven, you’ll have a one-pan meal that doesn’t need anything on the side, except fun toppings. I’m an absolute sucker for sour cream on top, and maybe some cilantro and tomato, too. And if you’re not into beef? My ground turkey enchiladas are the lighter version with the same cozy flavors. Then if you’re wondering what to pair with these, check out my guide to what to serve with enchiladas for easy side dish inspiration.
Welcome to My Kitchen! Let’s Make Ground Beef Enchiladas
Testing Tips for Cheesy Beef Enchiladas
- Make Ahead Save yourself time and effort for busy nights by making these enchiladas ahead of time. You can freeze it baked or unbaked by simply covering it with plastic wrap and placing it in the freezer. To cook from frozen, simply add an additional 15 minutes to the cooking time.
- Warm the Tortillas Cold tortillas crack and tear when you try to roll them. Warm them in the microwave for 30 seconds under a damp paper towel, or in a dry skillet for a few seconds per side, before filling.
- Sauce the Bottom First Spreading ¼ cup of enchilada sauce on the bottom of the baking dish before adding rolled tortillas keeps the bottoms from sticking and turning into a mess when you serve.
- Leave Some Tortilla Exposed I like to drizzle rather than smother so the tops crisp up in the oven. You still get saucy enchiladas with better texture.
- Spray With Oil Before Baking A light spray of olive or avocado oil over the top right before baking helps the cheese get that golden, bubbly finish.
Beef and Bean Enchiladas (Cheesy, Easy Dinner)
Ingredients
- 1 teaspoon olive oil
- 1 small yellow onion, finely chopped
- ½ teaspoon kosher salt, divided
- 1 pound lean ground beef
- ½ teaspoon ground cumin
- 1 teaspoon granulated garlic powder
- ¼ teaspoon chili powder
- 1 (15-ounce) can black beans, drained and rinsed
- 1 ½ cup finely shredded Mexican cheese blend, divided
- 10 (8-inch) small flour tortillas, warmed
- 2 cups mild red enchilada sauce
- olive oil or avocado oil cooking spray
Equipment
Instructions
- Heat the oven to 350F.
- Heat a large pot or Dutch oven over medium heat. Add the olive oil and onion, sprinkle with ¼ teaspoon salt, and cook on medium low until translucent, about 3-5 minutes.
- Add the ground beef, sprinkle with ¼ teaspoon salt as well as the cumin, garlic powder, and chili powder. Break the beef apart into small pieces and cook until browned and cooked through, about 5 minutes. Drain grease if necessary.
- Add the beans and 1 cup enchilada sauce, stirring to combine. Turn off the heat, allow to cool slightly, then add ¾ cup cheese, stirring to combine.
- Grease or spray a large, 9×13 inch baking dish. Spread ¼ cup enchilada sauce over the bottom in an even layer.
- Spray each tortilla lightly on both sides with avocado or olive oil.
- Add a heaping ⅓ cup of the beef-bean mixture to a tortilla. Roll tightly and place in the prepared casserole dish, seam side down. Repeat with the remaining tortillas and beef-bean mixture.
- Spray the top again lightly with avocado or olive oil. Drizzle the remaining ¾ cup enchilada sauce over the rolled tortillas. You can spread the sauce out evenly, or just drizzle. I personally like to leave some of tortillas bare so they crisp up slightly. Sprinkle over the remaining ¾ cup cheese.
- Bake for 20-25 minutes, or until the sauce begins to bubble along the sides and the cheese is bubbling and golden.
- Serve with toppings of your choice.
Notes
- Corn or flour tortillas can be used for this recipe. If using corn, make sure they are warmed through properly to avoid ripping.
Delicious and the whole family loved it!
Jessica, woohoo, I love it when that happens! Thanks so much for sharing your thoughts and for leaving a review. 🙂
Easy, tasty, and quick recipe- ideal for a weeknight. I made no adjustments to the recipe and they came out perfect. Our young children loved them as much as my husband and I. Will make again… And likely once a month going forward. Thank you, Robyn!
Janesa, yay, so happy this dinner recipe was a hit with your family! Thanks so much for sharing your thoughts and leaving a reivew!