Cheesy Beef and Bean Enchiladas with Tortillas and Sauce (Print version)

Saucy beef and bean enchiladas rolled in tortillas, covered with red enchilada sauce, and baked until the cheese bubbles.

# Ingredients:

For the filling

01 - 1 tablespoon olive oil
02 - 1 small yellow onion, finely diced
03 - 1 lb (450 g) ground beef
04 - 3 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon black pepper
09 - 1 can (16 oz or 450 g) refried pinto beans
10 - 1/3 cup (80 ml) red enchilada sauce
11 - 1/2 cup (55 g) shredded cheddar or Monterey Jack cheese

For assembling

12 - 2 cups (480 ml) red enchilada sauce, divided
13 - 8 large flour tortillas, 8-inch size, warmed
14 - 1 1/2 cups (165 g) shredded cheddar or Monterey Jack cheese
15 - Chopped cilantro, sour cream, diced tomato, or sliced jalapenos for serving

# Instructions:

01 - Heat the oven to 375 F. Spread about 1/2 cup enchilada sauce in the bottom of a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium heat. Add onion and cook for 3-4 minutes until softened. Add ground beef, garlic, cumin, chili powder, salt, and pepper. Cook for 6-8 minutes, breaking the beef into small crumbles, until browned and cooked through.
03 - Drain excess fat if needed. Stir in refried beans and 1/3 cup enchilada sauce until the filling is hot and creamy. Remove from the heat and stir in 1/2 cup shredded cheese.
04 - Wrap tortillas in a damp towel and microwave for 30-45 seconds, or warm them one at a time in a dry skillet until flexible.
05 - Spoon about 1/3 cup filling down the center of each tortilla. Roll tightly and place seam side down in the prepared baking dish.
06 - Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle evenly with 1 1/2 cups shredded cheese.
07 - Bake uncovered for 20-25 minutes, until the sauce bubbles at the edges and the cheese is melted with lightly browned spots. Rest for 5 minutes, then add toppings and serve.

# Good to know:

01 - Makes 8 large enchiladas, about 2 per serving.
02 - Warm tortillas before rolling to prevent splitting.
03 - Use mild or medium red enchilada sauce depending on your heat preference.

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