Smothered Beef & Bean Enchiladas

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and spread approximately ½ cup of the red enchilada sauce evenly across the bottom.
2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes, or until softened.
3. Add the ground beef. Cook until completely browned, breaking the meat into small crumbles with a wooden spoon as it cooks. Drain any excess grease.
4. Stir in the minced garlic, taco seasoning, cumin, chili powder, and black pepper. Cook for about 1 minute, stirring frequently, until fragrant.
5. Reduce the heat to medium-low and add the refried beans and ½ cup shredded cheese. Stir until the beans are heated through, the cheese has melted, and the filling is thick and creamy.
6. Warm the flour tortillas briefly in the microwave or a dry skillet until soft and flexible.
7. Divide the beef and bean filling evenly among the tortillas, spooning it down the center of each one. Roll the tortillas snugly and arrange them seam-side down in the prepared baking dish.
8. Pour the remaining enchilada sauce generously over the rolled tortillas, spreading it evenly so the enchiladas are well covered.
9. Sprinkle the remaining 2 cups of Mexican-blend cheese evenly over the top.
10. Bake uncovered for 20–25 minutes, or until the sauce is bubbling around the edges and the cheese is completely melted.
11. For an extra-golden finish, broil for 1–2 minutes, watching carefully until the cheese is bubbling and lightly browned.
12. Let the enchiladas rest for about 5 minutes before serving. Garnish with chopped cilantro or parsley and serve warm with sour cream, if desired.

Variations

• Spicy Enchiladas: Add diced jalapeños, cayenne pepper, or chopped chipotle peppers in adobo to the beef filling.
• Beef & Black Bean: Replace the refried beans with seasoned black beans for more texture.
• Extra Cheesy: Add Monterey Jack, cheddar, or Pepper Jack to the Mexican cheese blend.
• Corn Tortillas: Substitute warmed corn tortillas for the flour tortillas for a different flavor and texture.
• Green Chile: Add diced roasted green chiles to the beef and bean filling.
• Loaded Enchiladas: Finish with avocado, tomatoes, sliced green onions, jalapeños, and sour cream.

Tips

• Warm the tortillas before rolling to make them flexible and less likely to tear.
• Avoid overfilling each tortilla. A moderate amount of filling makes the enchiladas easier to roll and keeps them from bursting during baking.
• Drain excess grease from the cooked beef before adding the beans so the filling stays creamy rather than oily.
• Spread sauce underneath the enchiladas as well as over the top to keep the tortillas tender while baking.
• Reserve a little extra warm enchilada sauce and spoon it around the enchiladas just before serving for an especially saucy presentation.
• Freshly shredded cheese melts smoothly and creates an excellent bubbly topping.
• Let the finished enchiladas rest for about 5 minutes before serving so the filling has time to set slightly.