These beef enchiladas square measure stuffed with a saporous beef, bean and chili mixture, coated in an exceedingly delicious homemade  sauce and smothered in adhesive cheese!

One bite of those beef enchiladas and you’ll be hooked!  The filling is super saporous and therefore the homemade  sauce extremely takes it from nice to OMG fantastic!


Tacos, nachos, burritos, chimichangas, fajitas, and enchiladas. There square measure such a large amount of recipes for enchiladas, however this one is my absolute favorite one.  Beef dishs with one thing extra a homemade  enchilada sauce!

I used a hamburger with a better fat quantitative relation for additional flavor, and brunet  it in my massive cooking pan. Once the meat was most of the method brunet , I additional in my onion, garlic, and inexperienced chiles, to saute for many a lot of minutes.  Then drain the meat mixture and put aside.



  • 2 Tbsp vegetable oil
  • salt and pepper
  • 4 oz can diced green chiles I used mild
  • 15 oz can black beans rinsed and drained thoroughly
  • 8-10 flour tortillas
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 1.5 lbs ground beef
  • 3 cups Mexican-blend shredded cheese
  • 1 batch homemade red enchilada sauce or 1 can store-bought enchilada sauce
  • chopped fresh cilantro and green onions for garnish


  1. If you're making homemade enchilada sauce, prepare it.
  2. Preheat oven to 350 degrees.
  3. Add oil to a big skillet and heat over medium high heat. Add ground beef and crumble (use a potato masher to make it easier). Once ground beef is about halfway cooked, add onion, garlic, and green chiles and saute for 3-6 minutes, stirring occasionally. Drain beef mixture.
  4. To make the enchiladas, spread a couple of tablespoons of the enchilada sauce over the tortilla. Add beans in a line down the middle of the tortilla, then add in a spoonful of the beef mixture, drizzle some extra enchilada sauce over the meat, then add one third of a cup of cheese. Roll up tortilla and place in a greased 9 x 13" baking pan. Continue with remaining tortillas.
  5. Spread the remaining enchilada sauce over the top of the tortillas, and sprinkle with the remaining shredded cheese.
  6. Bake uncovered for 20 minutes, broiling the last few minutes if you want the cheese to be a more golden brown. Garnish with chopped cilantro and green onions.

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