Beef and Bean Enchiladas

These beef and bean enchiladas combine ground beef, refried beans, rice and cheese inside tortillas, then bake everything together with red enchilada sauce. They work well for family dinner and can also be assembled ahead of time.

Ingredients

• 1 can refried beans
• Ground beef
• 2 cups cooked rice
• 1 medium onion
• Shredded cheddar cheese
• Whole wheat tortillas
• Red enchilada sauce
• Sour cream, diced onion, shredded lettuce, salsa or guacamole, for serving, optional

Directions

1. Preheat oven to 350°F.
2. Grate the onion into a large skillet, then add the ground beef.
3. Cook over medium heat, breaking the beef apart as it cooks, until the ground beef is completely cooked.
4. Drain excess grease if needed, then stir in the refried beans and cooked rice until well combined.
5. Spread a few spoonfuls of enchilada sauce over the bottom of a casserole dish.
6. If desired, briefly fry each tortilla in a small amount of oil, then dip it in warm enchilada sauce.
7. Place a large spoonful of the beef and bean mixture on each tortilla and sprinkle with shredded cheddar cheese.
8. Roll up the tortilla and place it seam-side down in the prepared casserole dish.
9. Continue filling and rolling the remaining tortillas.
10. Spoon additional enchilada sauce over the top and sprinkle with more shredded cheese.
11. Bake for about 20 minutes, or until the enchiladas are hot and the cheese is melted.
12. Serve with sour cream, diced onion, shredded lettuce, salsa or guacamole, if desired.

Kids Cooking Tip: Kids can grate the cheese, measure the rice and beans, spoon filling onto tortillas and help roll the enchiladas. An adult should handle browning the beef, hot sauce and casserole dish.

Homemade Red Enchilada Sauce

This homemade red enchilada sauce starts with butter, flour and seasonings, then combines tomato sauce and chicken broth for a smooth, flavorful sauce. Use it with the Beef and Bean Enchiladas or chicken enchilada recipes.

Ingredients

• 1/4 cup unsalted butter, cut into chunks
• 3 tablespoons all-purpose flour
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1 1/4 cups tomato sauce
• 1 3/4 cups chicken broth, divided

Directions

1. Melt the butter in a large skillet over medium heat.
2. Add the flour, chili powder, cumin, garlic powder, onion powder, oregano and salt. Stir until well combined.
3. Add the tomato sauce and 1 cup of the chicken broth. Stir until the sauce is completely smooth, about 3-4 minutes.
4. Reduce the heat to low.
5. Gradually add the remaining chicken broth, about 1/4 cup at a time, stirring until the sauce reaches the consistency you want.
6. Keep the sauce over low heat while preparing the enchilada filling and assembling the enchiladas.