Cheesy Beef and Bean Enchiladas

Throughout the summer months we tend to eat pretty luminescent in our menage. There's a lot of salads, wraps, roasted vegetables - The congest we device from the garden ends up on the dinner fare. When it's hot and humid I equivalent nutrient that doesn't matter me downcast but lets me savour the season comfortably. By the end of season, though, I signal to lust meatier dishes with whatever nub. My obey drifts toward roasts and stews - The dishes that alter your place with consolatory aromatic smells as they slowly prepare.

To bridge the seasonal gap between those light salads and heavier stews I resettled on a ply that incorporates all those elements - Cheesy Kine and Bonce Enchiladas. These enchiladas excrete the perfect weeknight nutrition. They're flavorful and wholesome and utilise you righteous the mitt total of that homey solace food we all bonk.

Cheesy Beef and Bean Enchiladas

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

These Cheesy Beef and Bean Enchiladas make the perfect weeknight meal. This enchilada recipe is full of ground beef and refried beans. Easy and flavorful!

Course: Main Course

Cuisine: Mexican

Keyword: enchiladas, beef enchiladas, beef and bean enchiladas, cheesy enchiladas, enchilada recipes

Servings: 6

Calories: 351 kcal

Ingredients

• 6 cloves garlic
• 1 medium onion
• 1 large bell pepper
• 2 cobs sweet corn frozen or canned
• 1 Tbsp. oil
• 1 - 1/2 lbs. ground beef
• 2 tsp. smoked paprika
• 1 tsp. cumin
• 1 tsp. chili powder
• pinch salt
• pinch pepper
• 1-2 cups Crystal Farms Whole Milk Mozzarella Cheese
• 1 28 oz. can red enchilada sauce
• 1 16 oz. can refried beans
• 1 package flour tortillas
• 1 large tomato
• 2 avocados
• 1/2 cup cilantro
• 2 limes

Instructions

1. Heat oven to 350 degrees.
2. Mince 6 cloves garlic and 1 medium onion. Dice 1 large bell pepper (any color). Cut the kernels off 2 cobs of fresh sweet corn (about 1 cup). Frozen or canned corn can be used as well.
3. Heat a skillet to medium heat and add 1 Tbsp. cooking oil. Add the garlic and onions and saute for 2-3 minutes, stirring often. Add the peppers and corn along with a pinch of salt and pepper and saute for another 4-5 minutes, stirring often. The vegetables should have softened slightly.
4. Add 1 - 1 1/2 lbs. ground beef to the skillet along with another pinch of salt and pepper. Break the meat apart. Add 2 tsp. smoked paprika, 1 tsp. cumin, and 1 tsp. chili powder to the beef. Continue to break the beef apart as it cooks. Saute for another 7-8 minutes or until the beef has browned. Deglaze the pan with a little water if necessary.
5. Heat a 16 oz. can of refried beans on the stove top.
6. Pour 1/4 of a 28 oz. can of red enchilada sauce in the bottom of a 9x13 inch cake pan. 
7. Form an assembly line with the beans, beef, cheese, and tortillas. Spread a few spoonfuls of the beans in a tortilla. Top with a few spoonfuls of beef and a sprinkling of cheese. Roll the tortilla tightly and place in the cake pan. Repeat with the remainder of the beef and beans.
8. Top the tortillas with more enchilada sauce and more cheese. (If you have extra beef and beans simply make another pan of enchiladas). *These enchiladas can be baked and then frozen for another time.
9. Place the pan in the oven and bake uncovered for 20-25 minutes (depending on how browned you like the cheese).
10. Remove from pan and serve with diced tomato, avocado, cilantro, and a squeeze of lime.