Beef and Bean Enchiladas with Rich Chipotle Sauce

Craving a Tex-Mex classic with a homemade twist? Look no further than these Beef and Bean Enchiladas. Packed with savory ground beef, creamy black beans, and smothered in a rich chipotle sauce you won’t find in a jar, this dish is perfect for feeding a crowd or enjoying a cozy night in.

Here’s what makes them special:

• Homemade Chipotle Sauce: Ditch the store-bought stuff and create a smoky, flavorful sauce from scratch using simple pantry staples.
• Perfectly Balanced Filling: The combination of seasoned ground beef, tender black beans, and warm spices creates a delicious and satisfying filling.
• Melty Cheese Heaven: A blend of cheddar and Monterey Jack cheese provides the ultimate gooey goodness in every bite.

Ready to impress your taste buds? Let’s get cooking!

Ingredients:

For the Enchiladas:

• 1 pound ground beef
• 1 can (15 oz) black beans, rinsed and drained
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (or chili powder)
• 1/2 teaspoon chipotle powder (adjust to spice preference)
• Salt and pepper to taste
• 8-10 flour tortillas
• 2 cups shredded cheddar cheese
• 2 cups shredded Monterey Jack cheese
• 2 tablespoons olive oil

For the Chipotle Sauce:

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1/4 cup dried chipotle peppers in adobo sauce, chopped (adjust to spice preference)
• 2 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• Salt to taste

Instructions:

Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour

1. Make the Chipotle Sauce:

• In a saucepan, heat olive oil over medium heat. Whisk in flour until golden brown, about 1 minute.
• Add chipotle peppers and cook for 30 seconds, releasing their smoky aroma.
• Slowly whisk in chicken broth, tomatoes, oregano, cumin, garlic powder, and salt.
• Bring to a simmer and cook for 10-15 minutes until thickened. Set aside.

2. Prepare the Filling:

• Preheat oven to 375°F (190°C).
• In a large skillet, heat olive oil over medium heat. Sauté onion until softened, about 5 minutes.
• Add garlic and cook for an additional minute.
• Brown ground beef, breaking it up with a spoon as it cooks.
• Stir in black beans, cumin, paprika, chipotle powder (adjust to your spice preference), salt, and pepper.
• Cook for another 2-3 minutes until combined.

3. Assemble the Enchiladas:

• Lightly grease a 9×13 inch baking dish. Spread a thin layer of chipotle sauce on the bottom.
• Place a tortilla on a flat surface. Spoon 2-3 tablespoons of the beef and bean mixture down the center.
• Sprinkle with shredded cheeses.
• Roll up the tortilla and place seam-side down in the prepared dish. Repeat with remaining tortillas and filling.

4. Bake and Serve:

• Pour remaining sauce over the enchiladas. Sprinkle with remaining cheese.
• Cover the dish with foil and bake for 20 minutes.
• Remove foil and bake for an additional 10-15 minutes, until cheese is melted and bubbly.
• Let cool for a few minutes before serving.
• Garnish with fresh cilantro, sour cream, and sliced avocado (optional).

Tips:

• For a spicier sauce, add more chipotle peppers or a few dashes of hot sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Feel free to use any type of beans you like, such as pinto beans or kidney beans.

Enjoy your homemade Beef and Bean Enchiladas with a restaurant-worthy chipotle sauce!