🌮 Easy Beef and Black Bean Enchiladas

These Easy Beef and Black Bean Enchiladas are cheesy, flavorful, and the ultimate comfort food! Using McCormick’s enchilada seasoning makes the sauce quick and foolproof, while black beans and plenty of cheese give the filling heartiness and flavor.

This recipe holds a special place in my heart — it was the first meal I ever learned to cook in college! And even all these years later, it’s still one of our family’s most-requested dinners. In fact, my son recently asked for these enchiladas as his “last meal” before heading off to college because they’re that good. 💛

Make them for a weeknight dinner, a cozy family meal, or double the batch and freeze one for later. However you serve them, these enchiladas are sure to become a favorite in your home too.

📝 Ingredients

• 1 packet McCormick Enchilada Seasoning
• 1 ½ cups water
• 8 oz tomato sauce
• 1 lb ground beef
• 1 onion, diced
• 2 garlic cloves, minced
• 1 can black beans, rinsed and drained
• Flour tortillas
• 2 cups shredded cheese (or more to taste)

👩‍🍳 Instructions

1. Make the sauce – In a saucepan, whisk together the seasoning packet, water, and tomato sauce. Bring to a boil, then reduce heat and simmer until thickened.
2. Cook the filling – In a large skillet, brown the ground beef with onion and garlic. Drain excess fat, then stir in black beans.
3. Mix – Add about ⅔ of the enchilada sauce to the beef mixture. Stir in a generous handful of cheese until melty.
4. Assemble enchiladas – Spread a thin layer of sauce in the bottom of a greased baking dish. Spoon 3 Tbsp of filling onto each tortilla, roll tightly, and place seam-side down in the dish.
5. Top – Spread remaining sauce over the rolled tortillas and sprinkle with cheese.
6. Bake – Bake at 350°F for 15 minutes, or until cheese is melted and bubbly.

🌟 Tips & Variations

• Double it up: Freeze a pan of enchiladas before baking for a ready-to-go dinner. Just thaw overnight and bake.
• Make it spicy: Add diced jalapeños or a pinch of cayenne to the meat mixture for a kick.
• Switch the beans: Pinto beans or refried beans work just as well.
• Cheese it up: Use a blend like cheddar + Monterey Jack for extra gooey goodness.

🍴 Serving Suggestions

Serve your enchiladas with:

• Spanish rice or cilantro lime rice
• Refried beans or charro beans
• A fresh side salad with avocado and lime
• Chips, salsa, and guacamole

📌 Final Thoughts

These Easy Beef and Black Bean Enchiladas are proof that simple recipes can be the most memorable ones. From college nights in my tiny kitchen to family dinners today, they’ve stood the test of time. I hope they become a tradition in your family too.

🌮 Easy Beef and Black Bean Enchiladas

Easy Beef and Black Bean Enchiladas – cheesy, flavorful, and family-friendly! A simple weeknight dinner that’s freezer-friendly and always a hit.

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Course: Main Course

Ingredients Method

Ingredients

  

Ingredients

• 1 packet McCormick Enchilada Seasoning
• 1 ½ cups water
• 8 oz tomato sauce
• 1 lb ground beef
• 1 onion diced
• 2 garlic cloves minced
• 1 can black beans rinsed & drained
• Flour tortillas
• 2 cups shredded cheese or more to taste

Method

 

1. Make the sauce – In a saucepan, combine seasoning packet, water, and tomato sauce. Bring to a boil, reduce heat, and simmer until thickened.
2. Cook the filling – In a skillet, brown ground beef with onion and garlic. Drain fat. Stir in black beans.
3. Combine – Add about ⅔ of the sauce to the beef mixture. Stir in a generous handful of cheese until melty.
4. Assemble enchiladas – Spread a little sauce on the bottom of a greased baking dish. Spoon 3 Tbsp filling into each tortilla, roll, and place seam-side down in the dish.
5. Top – Pour remaining sauce over the tortillas and sprinkle with cheese.
6. Bake – Bake at 350°F for 15 minutes, or until cheese is melted and bubbly.