This easy beef and bean enchilada recipe comes together quickly and is on table in minutes, making these enchiladas perfect for a weeknight supper!

If there is one thing that I rely on, it is simple weeknight suppers! With busy daily schedules and other family activities, I love having an arsenal of simple, scrumptious recipes to feed my family. These Beef and Bean Enchiladas are definitely one of those recipes my family enjoys!

I can always trust my family to devour enchiladas when I make them – from our favorite chicken enchiladas that let the slow cooker do all the hard work to beef enchiladas that I can even make ahead of time and then just heat through and melt the cheese when we’re ready for supper.

Those beef enchiladas are the basis for this recipe, but I decided to amp them up just a wee bit by adding in black beans. The black beans make these enchiladas even more filling! These are also so simple to make, I think they will soon be a favorite of yours too. I know they are always a hit with my family and with Sam’s friends when they visit!

My beef and bean enchilada recipe includes a few simple steps that make these oh so delicious! Like making my own homemade enchilada sauce or my easy blender enchilada sauce to seasoning the beef just perfectly, to assembling and baking in the oven.

If you’d rather not make your own sauce, you can easily substitute your favorite enchilada sauce from the grocery store. Or, plan ahead and make a batch for keeping in the refrigerator until you are ready to make these a few days later. Easy peasy.


Β° 1 pound ground beef, roasted

Β° 1/2 medium onion. minced

Β° 1 (1 1/4 ounce) package taco seasoning mix

Β° 1 (16 ounce) can re-fry beans

Β° 1 (4 ounces) can chopped green bell pepper

Β° 1/2 cup beef broth

Β° 1 (14 ounce) can soften enchiladas sauce

Β° 8-9 tortilla flour

Β° 3-4 cups shredded cheese, mexican, mozzarella or cheddar

  • Directions:
    Fry minced meat and onions. Add taco seasoning mix, recooked beans, green chili pepper, beef broth, and 1/2 cup enchiladas sauce. Cook over medium heat until thick. Stir occasionally for 10-15 minutes. Remove from heat. Fill every tortilla with for 1/3 c of mixture also a little handful cheese. Roll them up tightly and place them seam side down, side by side in a 13″ x 9″ skillet. Pour rest enchilada sauce on top also sprinkle with rest cheese. Bake at 350Β°F for 15-20 minutes.

Enjoy !