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Beef and Bean Enchiladas with Rich Chipotle Sauce
Made From Scratch!
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!