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Savory Beef and Black Bean Enchiladas with Easy Homemade Red Sauce

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A comforting and flavorful enchilada recipe featuring seasoned ground beef, creamy black beans, and a homemade red sauce, perfect for quick weeknight dinners.

Ingredients

Scale
  • 1 pound ground beef (80% lean preferred)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil or olive oil
  • 3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 2 cups beef broth or water
  • 8–10 corn or flour tortillas
  • 1 1/2 cups shredded cheddar or Monterey Jack cheese
  • Fresh cilantro, chopped (optional garnish)
  • Sour cream or Greek yogurt, for serving

Instructions

  1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
  2. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add ground beef, breaking it up with a spatula. Cook until browned and no longer pink, about 7-8 minutes. Drain excess fat if needed.
  4. Season beef with cumin, smoked paprika, salt, and pepper. Stir well to combine.
  5. Fold in drained black beans and cook for 2 minutes to warm through. Remove from heat and set aside.
  6. In a medium saucepan, heat remaining tablespoon of oil over medium heat. Whisk in chili powder, cumin, garlic powder, onion powder, and oregano. Cook spices for 1 minute.
  7. Add tomato paste and stir continuously for 1-2 minutes to avoid burning.
  8. Slowly whisk in beef broth or water, scraping the pan bottom to deglaze. Bring to a simmer, reduce heat to low, and cook gently for 8-10 minutes until slightly thickened. Season with salt to taste.
  9. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  10. Warm tortillas briefly in a dry skillet or microwave to make pliable.
  11. Spread a thin layer of red sauce on the bottom of the baking dish.
  12. Place about 1/4 cup of beef and bean filling on each tortilla, sprinkle with shredded cheese, then roll up tightly.
  13. Arrange rolled enchiladas seam-side down in the baking dish.
  14. Pour remaining red sauce evenly over enchiladas and top with remaining cheese.
  15. Bake for 20-25 minutes until cheese is bubbly and golden.
  16. Remove from oven and let rest for 5 minutes. Garnish with chopped cilantro and a dollop of sour cream or Greek yogurt before serving.

Notes

Warm tortillas before rolling to prevent sogginess and make rolling easier. Toast spices in oil before adding tomato paste to enhance flavor. If sauce is too thick, add more broth; if too thin, simmer longer. Avoid overcrowding pan when browning beef to ensure proper searing.

Nutrition

Keywords: beef enchiladas, black bean enchiladas, homemade red sauce, easy enchiladas, weeknight dinner, Mexican recipe, comfort food

Find it online: https://tomyumy.com/savory-beef-and-black-bean-enchiladas-with-easy-homemade-red-sauce-recipe/