Cheesy Beef & Bean Enchiladas

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of oil.
2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Add the ground beef and cook until browned, breaking it into small crumbles with a spoon. Drain any excess grease if necessary.
4. Stir in the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook for 2 more minutes so the spices become fragrant and evenly coat the beef.
5. Warm the refried beans until smooth and spreadable. Heat the corn tortillas briefly in a skillet or microwave until soft and pliable.
6. Spread a thin layer of refried beans over each tortilla. Add a spoonful of the seasoned beef and sprinkle with a small handful of shredded Mexican cheese.
7. Roll each tortilla tightly and arrange them seam-side down in the prepared baking dish.
8. Pour the red enchilada sauce evenly over the rolled enchiladas, making sure they are fully covered. Sprinkle the remaining shredded cheese evenly over the top.
9. Bake uncovered for 25–30 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
10. Remove from the oven and let the enchiladas rest for about 5 minutes. Garnish with fresh cilantro and serve with sour cream and your favorite toppings.

Variations

• Substitute ground turkey or ground chicken for a leaner version.
• Add black beans or pinto beans to the filling for extra protein and texture.
• Use green enchilada sauce instead of red for a tangy twist.
• Stir diced green chiles or jalapeños into the beef mixture for added heat.
• Mix sautéed bell peppers, corn, or spinach into the filling for extra vegetables.
• Replace the Mexican cheese blend with cheddar, Monterey Jack, Pepper Jack, or a combination of your favorite cheeses.

Tips

• Lightly fry the corn tortillas for 5–10 seconds per side before filling to prevent cracking and help them absorb the sauce without becoming soggy.
• Warm the enchilada sauce before pouring it over the tortillas for more even baking.
• Shred your own cheese for smoother melting and a creamier texture.
• Let the enchiladas rest for 5 minutes after baking so they hold their shape when serving.
• Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat in the oven or microwave.
• Freeze assembled, unbaked enchiladas for up to 3 months. Thaw overnight in the refrigerator before baking as directed.