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
Make the Spice Mix
Combine all the spices in a small bowl and set aside.
This blend gives the beef a smoky, earthy flavor without being too spicy.
Cook the Beef Filling
Heat oil in a large skillet over medium-high heat.
Add onion, garlic, and jalapeño; cook for ~3-4 minutes until the onion softens.
Add ground beef and the spice mix. Break up the meat with a wooden spoon and cook for ~6-8 minutes until browned and cooked through.
If there’s excess fat, drain most of it off but leave a little for flavor.
Stir in refried beans, black beans, and 1/4 cup of the enchilada sauce. Mix until everything is well combined.
The mixture should be thick but not dry – add a bit more enchilada sauce if needed.
Season with salt and pepper to taste, then remove from heat.
Assemble the Enchiladas
Preheat your oven to 350F.
Spread 1/4 cup enchilada sauce across the bottom of a 9×13 baking dish.
Place about 1/3 cup of filling on the lower third of each tortilla and sprinkle with a small handful of cheese.
Roll the tortilla from bottom to top, keeping it fairly tight. Place seam-side down in the baking dish.
Repeat with remaining tortillas, arranging them snugly in the dish.
Top and Bake
Pour the remaining enchilada sauce over the rolled enchiladas, making sure they’re mostly covered.
Sprinkle the remaining cheese evenly over the top.
Bake for ~15-20 minutes until the cheese is melted and the enchiladas are heated through.
If you want some browning on top, put them under the broiler for ~2-3 minutes at the end.
Let them rest for ~5 minutes before serving – this helps them hold together when you cut into them.
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.
