Beef And Refried Bean Enchiladas Recipe

A great enchilada is one of those foods you could probably eat two or three times a week every week forever without ever getting tired of. And this recipe from chef, recipe developer, and registered dietician Kristen Carli will render not one but six amazing beef, bean, and cheese enchiladas. One of the best parts of the recipe, beyond the taste of the finished product? It's actually quite easy as long as you just take it step by step, yet the finished dish is beautiful and impressive and will look like you spent a lot more time and effort than you did.

These enchiladas are more than tasty enough to be enjoyed on their own, but they can always be dressed up a bit, too. Carli says: "I love this served with sour cream and cilantro. They would also be great with guacamole." And of course, you can make a whole feast by adding in Mexican rice, a chopped green salad, a tortilla soup, or whatever else sounds great to you and your family or friends.

Ready to make the whole enchilada? Then let's get cooking.

The ingredients that go into these delectable enchiladas are nothing rare or unexpected, and beyond the taco seasoning and enchilada sauce, you may well have most of them on hand at home already. Here, it's all about how the flavors blend.

All told, you'll need a tablespoon of olive oil, diced yellow onion, ground beef, a package of taco seasoning, one 15-ounce can of refried beans, a 28-ounce can red enchilada sauce, half a dozen large flour tortillas, and about two cups of Mexican shredded cheese.

Start the process off by preheating the oven to 350 degrees Fahrenheit, as you'll really only need the time it takes for your oven to warm to do most of the prep for this recipe. Next, in a large skillet over medium heat, add the olive oil, let it warm briefly, then add the diced onion. Stir the onion to spread it out evenly, then add the ground beef.

Break up any chunks of the ground beef with a wooden spoon or silicone spatula, and stir occasionally as it cooks. Cook the beef and onions together until the meat is no longer pink.

Now add the taco seasoning and refried beans, stir to combine them with the beef and onions, and cook until the beans have heated through, which will take about five minutes.

As the onions, beef, beans, and spices near the end of their cooking time in the pan, spray a nine-by-13-inch baking dish with a nonstick cooking spray, pour about one cup of the enchilada sauce into the bottom of the baking dish, and spread it out evenly. Then set the dish close at hand.

Next, scoop about a half cup of the onion, beef, and bean mixture into one tortilla. Then sprinkle over two tablespoons of cheese and roll up the tortilla, leaving the ends open. Now place the rolled tortilla, seam-side down, in that prepared baking dish.

And a note from Carli: "Be sure to roll up the enchiladas tightly."

Place that first rolled enchilada at one side of the baking dish, then repeat the process (filling, adding cheese, and rolling) with the remaining tortillas, and add them into the dish side by side until it is filled.

Now pour the remaining enchilada sauce over the enchiladas, then top them all with the remaining shredded cheese. Next, pop the dish into the preheated oven and bake your enchiladas for 15 minutes or until the cheese is all melted.

And now you can serve and enjoy your work, and rest assured others will too. And if you have leftovers (which is not likely), Carli says: "These keep great as leftovers! Store them in an airtight container in the fridge for up to three days. And reheat them in the microwave."