Beef Enchiladas with Refried Beans Recipe

If you’re looking for a comforting, crowd-pleasing meal that feels like a warm hug, you’re gonna love this Beef Enchiladas with Refried Beans Recipe. When I first tried making these at home, I was blown away by how the combination of beef and creamy refried beans creates a juicy, flavorful filling that’s utterly delicious. Plus, you get that perfect gooey cheese melt and just the right hint of spice. Stick with me, and I’ll walk you through how to nail it, step-by-step.

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Ingredients You’ll Need

The ingredients here are simple but thoughtfully chosen to build layers of flavor, texture, and that irresistible cheesy finish. Make sure you grab low-sodium chicken broth for a balanced sauce, and don’t skimp on the cheese — it makes all the difference!

• Onion powder and garlic powder: A quick way to layer in deep flavor without chopping extra fresh ingredients.
• Cumin, paprika, and dried oregano: These spices give that classic enchilada zing — measure carefully for balanced heat.
• Cayenne pepper (optional): I add just a hair for warmth, but skip if you prefer mild.
• Olive oil: Great for sautéing and adding a subtle fruity richness.
• Flour: Helps thicken your sauce to the perfect consistency.
• Chicken stock/broth: Adds savory depth; low sodium is best for control over saltiness.
• Tomato passata or canned tomato sauce: Either works fine — the passata is fresher tasting.
• Salt and pepper: Just enough to bring all the flavors together.
• Fresh garlic and onion: For the base of that juicy beef filling — fresh is the way to go here.
• Ground beef: I use 80/20 for the best flavor and juiciness.
• Refried beans: They make this filling creamy and so satisfying; I love Old El Paso brand for convenience.
• Black beans (drained): Adds a nice texture contrast and extra protein.
• Tortillas or burrito wraps: Flour tortillas work best for rolling without cracking.
• Grated melting cheese: Monterey Jack or cheddar are my favorites – get generous here!
• Fresh cilantro/coriander (optional): For a fresh, herbal finish that brightens every bite.

Variations

I love making this recipe my own depending on the mood or what’s in the pantry — the great news is it’s super flexible. You can tweak it to suit your family’s tastes or dietary needs without losing that comfort-food magic.

• Spicy beef enchiladas: I ramp up the cayenne and toss in a diced jalapeño for when I want some serious heat; my family is crazy for it!
• Vegetarian option: Swap ground beef for sautéed mushrooms or extra beans and add corn for sweetness—I’ve done it often and it’s still satisfying.
• Cheese variations: Mixing Monterey Jack and sharp cheddar adds layers of gooey goodness; sometimes I throw in a sprinkle of queso fresco for extra creaminess.
• Gluten-free: Use corn tortillas instead but warm them well to avoid cracking; it’s a little different but still delicious.

How to Make Beef Enchiladas with Refried Beans Recipe

Step 1: Prepare Your Spice Mix and Sauce

Start by mixing together the onion powder, garlic powder, cumin, paprika, oregano, and cayenne pepper in a small bowl—this homemade enchilada spice mix is a game changer. Heat 2 tablespoons olive oil in a saucepan over medium heat, sprinkle in the flour, and whisk for a minute to create a roux. Slowly add the chicken stock while whisking to avoid lumps, then stir in the tomato passata or sauce along with salt and pepper. Bring it to a gentle simmer, letting it thicken while you prep the filling. This sauce is the heart of your enchiladas, so take your time to get it smooth and flavorful.

Step 2: Cook the Beef and Beans Filling

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and finely chopped onion, cooking until fragrant and translucent—about 3-4 minutes. Toss in the ground beef and cook, breaking it apart with your spatula, until browned all over. Sprinkle in your spice mix and stir well to coat the meat evenly. Drain and rinse the black beans, then add them along with the refried beans into the skillet. Stir to combine everything into a thick, rich mixture; you’ll notice how the refried beans keep the filling moist and flavorful. Cook for another 3-5 minutes, then remove from heat.

Step 3: Assemble Your Enchiladas

Lightly warm your tortillas to make them more pliable—this step prevents cracking and makes rolling easier (I microwave them wrapped in a damp towel for 20-30 seconds). Spoon a generous amount of the beef and bean filling along one side of each tortilla, then sprinkle a little grated cheese over the filling. Roll each tortilla tightly and place them seam side down in a baking dish. Once all enchiladas are in the dish, pour your homemade sauce evenly over the top, letting it seep between the rolls. Finish by sprinkling the remaining cheese generously over everything.

Step 4: Bake Until Perfect

Preheat your oven to 375°F (190°C). Bake the enchiladas uncovered for about 20 minutes, or until the cheese is melted and bubbly, and the sauce is hot all the way through. If you like a slightly crisp top, you can broil for an additional 2 minutes—just watch carefully to avoid burning. When fresh out of the oven, let them rest for 5 minutes; this helps everything settle and makes serving easier.

How to Serve Beef Enchiladas with Refried Beans Recipe

Garnishes

I like to top these enchiladas with a sprinkle of fresh chopped cilantro—it adds a bright herbal note that cuts through the richness perfectly. Sometimes I add a dollop of sour cream or a squeeze of fresh lime for a little zing. If you like a bit of crunch, chopped green onions or sliced radishes are fun toppings too.

Side Dishes

We often serve these enchiladas alongside simple Mexican rice or a fresh corn salad. A light, crunchy cabbage slaw dressed with lime juice is a refreshing contrast that balances the richness beautifully. If you’re feeling indulgent, some creamy guacamole always wins over everyone’s taste buds.

Creative Ways to Present

For special occasions, I love arranging individual enchilada rolls in a circular pattern in a round casserole dish, then topping with cheese and sauce— it looks impressive but is so easy. You can also bake them in small ramekins or even make colorful layered enchilada stacks for a fun twist. Don’t forget to garnish with bright, edible flowers if you want to wow your guests!

Make Ahead and Storage

Storing Leftovers

Once cooled, I tightly cover my leftover enchiladas with foil or plastic wrap and store them in the fridge. They stay delicious for about 3-4 days, which makes them perfect for easy lunches or dinners during busy weeks.

Freezing

I’ve frozen the assembled enchiladas before baking—just pop them in an airtight container or freeze-safe dish. When I’m ready to enjoy, I thaw overnight in the fridge, then bake as usual. This trick saves me so much time when I want a homemade meal without starting from scratch!

Reheating

To reheat leftovers, I cover them loosely with foil and bake at 350°F (175°C) for 15-20 minutes until warmed through. This way, the cheese melts back nicely without drying out the enchiladas. If you’re short on time, a quick zap in the microwave works too, but the oven keeps them tasting freshly baked.

FAQs

Final Thoughts

This Beef Enchiladas with Refried Beans Recipe is a staple in my kitchen because it’s straightforward, utterly flavorful, and a total crowd-pleaser. It’s one of those dishes you can proudly serve to friends or cozy up with on a weeknight, knowing it’ll bring smiles all around. I hope you give it a go — I promise, once you master this, it’ll become a go-to comfort meal you’ll keep coming back to!

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