Baked Meat and Bean Enchiladas

Name: Baked Meat and Bean Enchiladas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Mexican American
Ingredients: 2 tablespoons olive oil; 3 tablespoons all-purpose flour; 2 cups low sodium chicken broth; 1 1/2 cups tomato passata or US canned tomato sauce; 1 tablespoon ground cumin; 1 tablespoon paprika; 1 tablespoon dried oregano; 1/2 teaspoon cayenne pepper, optional; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil; 2 garlic cloves, minced; 1 small onion, finely chopped (about 1 cup); 1 pound ground beef; 1 can (14 ounces) refried beans; 8 flour tortillas (8-inch); 1 1/2 cups grated melting cheese, such as cheddar or Monterey Jack; Chopped fresh cilantro, optional, for garnish

Recipe by Sam Rivera · Updated March 2026

Taco & Mexican-Style Casserole Mexican

There's something deeply comforting about a pan of baked enchiladas bubbling away in the oven, especially when the air turns crisp and fall gatherings fill the calendar. Home cooks love this recipe because it's a hearty, crowd-pleasing dish that comes together without fuss-just tender tortillas hugging spiced beef and creamy beans, blanketed in a rich tomato sauce and melted cheese. It's perfect for game-day potlucks, Sunday suppers, or any night you crave a dish that feels like a hug. What makes it irresistible? The balance of savory, spicy, and cheesy flavors in every bite.

What Makes This Recipe Special

Homemade enchilada sauce made right in the pot-no packets, no shortcuts-just real spices and simmered tomato goodness that coats every ingredient.
A clever two-stage filling: ground beef and beans are first sautéed with caramelized onions and garlic, then bound with refried beans for a velvety, layered texture inside each enchilada.
The sauce is thickened with a roux, giving it a luxurious, spoonable consistency that clings to every tortilla and prevents sogginess during baking.
Cheese isn't just sprinkled on top-it's layered between enchiladas and on top for gooey pull-apart richness that melts into every fold.

⏱ 55 mins

Mexican American

Servings 2

Ingredients

2 tablespoonsolive oil

3 tablespoonsall-purpose flour

2 cupslow sodium chicken broth

1 1/2 cupstomato passata or US canned tomato sauce

1 tablespoonground cumin

1 tablespoonpaprika

1 tablespoondried oregano

1/2 teaspooncayenne pepper, optional

1/4 teaspoonsalt

1/4 teaspoonblack pepper

1 tablespoonolive oil

2 garliccloves, minced

1 smallonion, finely chopped (about 1 cup)

1 poundground beef

1 can(14 ounces) refried beans

8 flourtortillas (8-inch)

1 1/2 cupsgrated melting cheese, such as cheddar or Monterey Jack

Chopped fresh cilantro, optional, for garnish

Nutrition

342 caloriesCalories

Per serving · Values are estimates

Instructions

Heat 2 tablespoons olive oil in a large saucepan over medium heat. Whisk in 3 tablespoons flour to form a smooth paste and cook, stirring constantly, for 1 minute.

Gradually add 1/2 cup chicken broth, whisking vigorously to prevent lumps. Continue adding the remaining chicken broth along with tomato passata or tomato sauce, cumin, paprika, oregano, cayenne, salt, and black pepper. Bring to a gentle simmer.

Increase heat to medium-high and simmer for 3 to 5 minutes, whisking regularly, until the sauce reaches a thick, syrupy consistency. Remove from heat and set aside.

Heat 1 tablespoon olive oil in a large skillet over high heat. Sauté minced garlic and chopped onion for 2 minutes until fragrant.

Add the ground beef to the skillet and cook, breaking it up with a spatula, for 2 minutes. Sprinkle with remaining spice mix and continue cooking until the beef is completely browned.

Stir in refried beans with the beef mixture. Mix thoroughly to create a cohesive filling. Remove from heat.

Preheat the oven to 350°F (180°C). Spread a thin layer of enchilada sauce on the bottom of a baking dish to prevent sticking. Place a portion of the beef and bean filling along the lower third of each tortilla, roll tightly, and lay seam side down in the baking dish. Repeat with remaining tortillas and filling.

Pour remaining enchilada sauce evenly over the filled tortillas in the baking dish. Sprinkle generously with grated cheese. Bake uncovered for 25 minutes, or until the cheese is melted and bubbling.

Remove enchiladas from the oven. Allow to rest for 5 minutes, then garnish with chopped cilantro if desired and serve hot.

Essential Tips

Bloom spices in oil

When making the sauce, warm the oil before adding the flour to create a light brown roux. This builds flavor and ensures the spices bloom fully, giving the sauce depth and complexity that store-bought versions can't match.

Dry beef thoroughly

Pat the ground beef dry with paper towels before cooking. This helps it brown properly and prevents steaming, resulting in rich, caramelized bits that enhance the filling's savory base.

Use warm tortillas

Warm tortillas for 10-15 seconds in the microwave wrapped in a damp towel or over a gas flame. Warm tortillas are more pliable and less likely to crack when rolled, making assembly easier and preventing messy breaks during baking.

Sauce before stacking

Spread a thin layer of enchilada sauce on the bottom of the baking dish before layering enchiladas. This creates a protective barrier that prevents tortillas from sticking and ensures even cooking throughout.

Rest before serving

Let the enchiladas rest for 5 minutes after baking. This allows the sauce to set slightly and makes them easier to plate without falling apart, while the cheese firms up just enough for clean slices.

Smart Swaps & Variations

Vegetarian Swap ground beef for crumbled soy chorizo or finely chopped mushrooms sautéed with a pinch of smoked paprika and soy sauce for umami depth.

Spicier Add 1-2 teaspoons of chipotle powder or a diced jalapeño to the beef mixture, or stir in 1/4 cup of diced chipotle peppers in adobo into the sauce.

Lighter Use 93% lean ground beef or ground turkey, and replace half the tomato passata with low-sodium vegetable broth to reduce calories and fat while keeping rich flavor.

Cheese swap Try Monterey Jack or Oaxaca cheese for a milder taste, or add a sprinkle of cotija or queso fresco on top for a salty, crumbly finish.

What to Serve With This

A crisp green salad with lime vinaigrette to cut through the richness.
Warm corn tortillas and extra enchilada sauce for dipping.
A cold Mexican lager or a fruity margarita to balance the spices.
Charred zucchini and roasted sweet potatoes for a seasonal vegetable side.

Storage & Reheating

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. They'll keep their texture and flavor if cooled completely before sealing.

Reheating

Reheat covered in the oven at 325°F (165°C) for 15-20 minutes, or until heated through. Avoid microwaving uncovered, as it can make the tortillas rubbery and the cheese dry.

Expert Chef Tips

Toast your spices briefly in the dry skillet before adding them to the sauce-this awakens their oils and boosts aroma significantly.
Use a combination of tomato passata and a small amount of tomato paste for a deeper, more concentrated flavor in the sauce without adding sweetness.
For extra richness, stir 1/4 cup of sour cream or Mexican crema into the sauce just before simmering-it adds silkiness and balances acidity.

Equipment You’ll Need

Large, heavy-bottomed saucepan for making the enchilada sauce
Large skillet for browning beef and cooking filling
8x11-inch baking dish or 9x13-inch dish for assembly
Mixing bowls for preparing filling and sauce

Nutritional Benefits

One serving provides about 342 calories, with 20g of protein from lean beef and beans, supporting muscle maintenance and satiety.
The dish is naturally rich in iron from the beef and beans, with about 2.5mg per serving-around 14% of the daily value for adults.
Using low-sodium broth and passata keeps added salt moderate, with only 350mg of sodium per serving, ideal for heart-healthy diets.
Each serving delivers 5g of fiber from beans and whole-grain tortillas, promoting digestive health and steady energy.

Reviews

No written reviews yet — be the first to cook this and share how it turned out!

Leave a Review

Frequently Asked Questions

Can I use flour tortillas instead of corn?

Yes, flour tortillas work well and are more pliable, but they have a milder taste. If using flour, warm them slightly and roll gently to avoid cracking. For authenticity and texture, corn tortillas are preferred.

What's the best cheese for melting?

A blend of Monterey Jack and mild cheddar melts beautifully and evenly, creating a smooth, stretchy layer. Avoid pre-shredded cheese with anti-caking agents, as they can make the cheese grainy.

How do I prevent the enchiladas from getting soggy?

Use warm tortillas, spread a thin layer of sauce on the baking dish, and avoid overfilling. Also, let the enchiladas rest after baking so the sauce sets. Avoid soaking tortillas in sauce beforehand.

Can I make this ahead of time?

Absolutely! Assemble the enchiladas up to a day ahead, cover tightly, and refrigerate. Add 5-10 minutes to the baking time if starting cold, and let them rest before serving.

What's a good substitute for refried beans?

Mashed black beans or pinto beans work well. Heat them with a splash of broth or water to make them creamy and spoonable before mixing into the beef.

Why does the sauce sometimes taste bitter?

Overcooking the roux or scorching the spices can cause bitterness. Cook the roux only until it's a light golden color, and taste the sauce before assembling. Add a pinch of sugar if needed to balance acidity.

Can I freeze baked enchiladas?

Yes. Cool completely, wrap tightly in foil or place in a freezer bag, and freeze for up to 3 months. Reheat from frozen at 350°F (180°C) for 35-40 minutes, covered.

How do I adjust the spice level?

Start with less cayenne and add to taste. You can also balance heat with a dollop of sour cream, avocado slices, or a squeeze of lime when serving.