Beef and Bean Enchiladas

Beef and bean enchiladas can be prepared the night before or in the morning and placed in the fridge until dinner time. You can also make extra and freeze for another night.

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Making Enchiladas

• 1 can of refried beans (see note below)
• Ground hamburger
• 2 cups cooked rice
• 1 medium onion
• Shredded cheddar cheese
• Whole wheat tortillas
• Salsa
• red enchilada sauce, see recipe below

Grate one medium onion with a cheese grater into a skillet. Add hamburger and brown until no longer pink.

This is a great recipe for adding hidden vegetables to the meat mixture.

Drain and stir in refried beans and cooked rice until well combined. Add a few spoonfuls of enchilada sauce to a bottom of a casserole dish just to cover the bottom. Fry a tortilla in oil first, if desired. Then dip tortilla in warm enchilada sauce. Place a large spoonful of meat mixture on a tortilla and roll up. Sprinkle with cheese.


Place seam side down in your prepared casserole dish. Continue with remaining mixture and spread shredded cheese on top of prepared enchiladas. Bake at 350 degrees for 20 minutes.
~Serve with sour cream, diced onions, shredded lettuce, salsa or guacamole.



If you are going to freeze your enchiladas flash freeze, then place in ziploc bag. When ready to cook take out of freezer place in casserole dish and bake for 1 hour.

You can change the beans around by using kidney beans, chili beans, white beans or black beans in place of the refried beans. Or for more nutrition and super delicious try a variety of two beans such as refried beans and black beans.

Tex Mex Enchiladas with Red Sauce Video

Red Enchilada Sauce

Ingredients:

• ¼ c. unsalted butter, cut into chunks
• 3 T. all-purpose flour
• 2 T. chili powder
• 1 t. ground cumin
• 1 t. garlic powder
• 1 t. onion powder
• 1 t. dried oregano
• ½ t. sea salt
• 1¼ c. tomato sauce
• 1¾ c. chicken broth, divided

Directions:
1. To prepare the sauce, melt butter in a large skillet over medium heat. Add the flour, chili powder, ground cumin, garlic powder, onion powder, oregano, and salt. Stir to combine.
2. Add the tomato sauce and one cup chicken broth and stir until completely smooth, approximately 3-4 minutes.
Reduce heat to low and gradually add the remaining chicken broth, one-quarter cup at a time, while you work on the filling and assembling the enchiladas.
*The sauce will continue to thicken as it rests. Adding additional chicken broth, a little at a time if needed.

Try any of these Mexican Recipes as well:

Mexican Cooking Recipes
Quesadillas
Chicken Enchiladas
Beef and Bean Enchiladas
Tacos or Burritos
Taquitos
Deluxe Nachos
Taco Salad
Learn how to make homemade flour tortillas now!

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