Ingredients (~6 servings)
Spice Mix
- 3/4 tsp ground cumin
- 3/4 tsp paprika
- 3/4 tsp dried oregano
- 3/4 tsp chipotle chili powder
Beef Filling
- 2 tsp olive oil
- 2 garlic cloves, minced
- 1 medium red onion, diced
- 1 jalapeño, minced
- 3/4 lb ground beef
- 1 can (14 oz) refried beans
- 1 can (14 oz) black beans, drained and rinsed
- 1 1/4 cups red enchilada sauce
Assembly
- 6 flour tortillas (medium size)
- 1 1/2 cups shredded Mexican cheese blend
For Serving
- Fresh cilantro, chopped
- Sour cream
- Avocado
- Extra jalapeños
Creating the Spice Mix
Place all of the spices into a small bowl and set aside.
The spice mix will give the beef an earthy smoky flavor, while not being overly hot.
Preparing the Beef Filling
In a large skillet, heat up your oil over a medium-high flame.
Add in your onions, garlic, and jalapeño peppers (or any type of pepper), and cook for approximately 3-4 minutes, stirring frequently, until the onion(s) is softened.
Next, add the ground beef and spice mix to the skillet and begin to break up the ground beef using a wooden spoon until the meat is thoroughly cooked and browned, about 6-8 minutes.
Once you’ve browned all of the ground beef, be sure to remove as much of any excess fat as possible (though leaving some fat will add flavor) from the skillet before adding in your refried beans, black beans, and about 1/4 cup enchilada sauce.
Mix everything together well until fully combined (the mixture should be thick but not dry; if it seems too dry, you can add more enchilada sauce as needed).
Taste the mixture and add salt and pepper to suit your preference.
Once seasoned to your liking, remove from the heat source.
Assembling the Enchiladas
Preheat your oven to 350 degrees Fahrenheit.
Pour approximately 1/4 cup enchilada sauce onto the bottom of a 9×13 inch baking dish.
On the lower third of each tortilla, place about 1/3 cup of filling and sprinkle with a small handful of cheese.
Roll each tortilla tightly from the bottom towards the top, placing them in the baking dish seam-side down.
Repeat this step for the remaining tortillas, placing them snugly in the baking dish.
Topping and Baking
Pour the remaining enchilada sauce over the rolled tortillas, ensuring that they are well-coated with the sauce.
Sprinkle the remaining cheese evenly onto the tortillas.
Bake for approximately 15-20 minutes until the cheese has melted and the enchiladas are heated through.
If you would like your enchiladas to have a browned appearance on top, place them under the broiler for approximately 2-3 minutes just before serving.
Allow the enchiladas to sit for approximately 5 minutes before cutting into them; this step will help to maintain their shape and keep them from falling apart.
Ground Beef Enchiladas
Ingredients
Spice Mix
- 3/4 tsp ground cumin
- 3/4 tsp paprika
- 3/4 tsp dried oregano
- 3/4 tsp chipotle chili powder
Beef Filling
- 2 tsp olive oil
- 2 garlic cloves minced
- 1 medium red onion diced
- 1 jalapeño minced
- 3/4 lb ground beef
- 1 can refried beans 14 oz
- 1 can black beans 14 oz, drained and rinsed
- 1 1/4 cups red enchilada sauce
Assembly
- 6 flour tortillas medium size
- 1 1/2 cups shredded Mexican cheese blend
For Serving
- Fresh cilantro chopped
- Sour cream
- Avocado
- Extra jalapeños
Instructions
- Combine cumin, paprika, oregano, and chipotle powder in a small bowl.
- Heat oil in a large skillet over medium-high heat.
- Add onion, garlic, and jalapeño; cook 3-4 minutes until softened.
- Add ground beef and spice mix; cook 6-8 minutes until browned, breaking up meat as it cooks.
- Drain excess fat, leaving a little for flavor.
- Stir in refried beans, black beans, and 1/4 cup enchilada sauce until combined.
- Season with salt and pepper, then remove from heat.
- Preheat oven to 350F.
- Spread 1/4 cup enchilada sauce in bottom of 9×13 baking dish.
- Place 1/3 cup filling on lower third of each tortilla and sprinkle with cheese.
- Roll tortillas tightly and place seam-side down in dish.
- Pour remaining enchilada sauce over rolled enchiladas.
- Sprinkle remaining cheese evenly over top.
- Bake 15-20 minutes until cheese is melted and enchiladas are heated through.
- Let rest 5 minutes before serving.
- Serve with cilantro, sour cream, avocado, and extra jalapeños.
