Loaded Enchiladas Recipe with Beef, Beans, Corn and Cheese

These loaded enchiladas are corn tortillas filled with seasoned ground beef, black beans, corn, peppers and cheese, then baked in red enchilada sauce until bubbling. They make a hearty Tex-Mex-style dinner, and the filling and toppings are easy to adjust to suit what you have on hand.

Ingredients

1 tablespoon (15 ml) neutral cooking oil, such as canola or avocado oil
1 pound (454 g) lean ground beef
1 medium yellow onion, finely diced, about 1 cup (150 g)
1 medium red or green bell pepper, diced, about 1 cup (150 g)
3 garlic cloves, minced, about 1 tablespoon (9 g)
1 tablespoon (16 g) tomato paste
2 teaspoons (5 g) ground chili powder
1 teaspoon (2 g) ground cumin
1 teaspoon (3 g) smoked paprika
½ teaspoon (1 g) dried oregano
¾ teaspoon (4 g) fine salt
¼ teaspoon (0.5 g) black pepper
1 can black beans, 15 ounces (425 g), drained and rinsed; about 1½ cups (255 g) drained
1 cup (165 g) corn kernels, thawed if frozen or drained if canned
2 cups (480 ml) red enchilada sauce, divided
12 corn tortillas, 6 inches (15 cm) wide
2 cups (200 g) shredded Monterey Jack or Mexican-blend cheese, divided
½ cup (120 g) sour cream, for serving
1 cup (240 g) pico de gallo, for serving
1 medium avocado, about 7 ounces (200 g) whole or 5 ounces (150 g) flesh, diced
2 green onions, thinly sliced, about 1 ounce (30 g)
¼ cup (4 g) chopped fresh cilantro, for serving
1 fresh jalapeño, thinly sliced, about ½ ounce (15 g), optional

Instructions

Heat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch (23-by-33-cm) baking dish with a little oil or cooking spray. While the oven heats, dice the onion and pepper, mince the garlic, and prepare the remaining filling ingredients.
Warm the oil in a large skillet over medium-high heat. Add the ground beef, onion and bell pepper. Cook for 7 to 9 minutes, breaking the beef into small pieces and stirring often, until the vegetables soften and the beef is no longer pink. Check the thickest pieces with a food thermometer: ground beef must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). Drain excess fat if there is more than a thin coating left in the pan.
Stir in the garlic, tomato paste, chili powder, cumin, smoked paprika, oregano, salt and pepper. Cook for 1 minute, stirring so the garlic does not scorch and the spices coat the meat. Fold in the black beans and corn, then take the skillet off the heat. Taste a spoonful and add a little more salt or chili powder if needed; the sauce and cheese will also contribute salt.
Spread ½ cup (120 ml) of enchilada sauce across the bottom of the prepared dish. Pour the remaining 1½ cups (360 ml) into a wide shallow bowl. Warm the tortillas so they bend without cracking: heat them in a dry skillet for about 15 seconds per side, or wrap a stack in a barely damp paper towel and microwave for 30 to 45 seconds. Keep them covered while you fill them.
Lay a tortilla flat and spoon about ⅓ cup (80 ml) of beef mixture down its center. Add a small pinch of cheese, using about 1 cup (100 g) of the cheese across all 12 tortillas. Roll the tortilla snugly around the filling and set it seam-side down in the dish. Repeat, arranging the enchiladas side by side. If a tortilla cracks slightly, place the split side facing up so the sauce and cheese cover it.
Pour the remaining enchilada sauce evenly over the rolled tortillas, paying attention to the ends. Scatter the remaining 1 cup (100 g) of cheese over the top. Bake uncovered for 22 to 25 minutes, until the sauce bubbles around the edges and the cheese is melted. For a more browned top, broil for 1 to 2 minutes at the end, watching closely so the cheese does not burn.
Let the dish stand for 5 minutes before serving. This short rest helps the filling settle and makes the enchiladas easier to lift without tearing. Top with sour cream, pico de gallo, avocado, green onions, cilantro and jalapeño, or let everyone add toppings at the table.

Tips

Keep corn tortillas pliable. Cold or dry corn tortillas tend to split as you roll them. Warm them in small batches and cover them with a clean towel while you work. If they still feel stiff, warm them a little longer rather than forcing them around the filling.
Use the right amount of filling. About ⅓ cup (80 ml) per tortilla makes a generously filled enchilada that can still roll closed. Overfilling is a common reason tortillas split or filling spills into the dish; any extra mixture can be spooned around the edges before baking.
Adjust the sauce, not the bake time. If your enchilada sauce is especially thick, stir in 1 to 2 tablespoons (15 to 30 ml) of water to make it easier to spread. Avoid adding a large amount, which can leave the bottom watery. A thinner sauce needs no adjustment.
Choose your beef thoughtfully. Lean ground beef keeps the filling from becoming greasy, but regular ground beef works too if you drain the excess fat after browning. For a milder dish, use mild chili powder and skip the jalapeño; for more heat, add a pinch of cayenne to the filling.

Serving Suggestions

Serve two enchiladas per person for a filling main course. The cool, fresh toppings balance the warm, savory filling, so set out the sour cream, pico de gallo, avocado, cilantro and sliced jalapeño separately if people prefer different levels of heat. A squeeze of lime over the finished plate is also a simple way to brighten the rich cheese and sauce.

For a fuller meal, pair the enchiladas with a crisp green salad, cabbage slaw, or a simple bowl of shredded lettuce and radishes. Mexican-style rice or cilantro-lime rice makes the plate more substantial, while extra beans or sautéed vegetables are useful if you are feeding a crowd. Since the enchiladas already contain beef, beans, corn and cheese, a light side is often enough.

Variations

Make it vegetarian: Leave out the beef and use an additional 1½ cups (255 g) of drained beans, or combine beans with 1½ cups (225 g) diced sautéed mushrooms. Mushrooms bring a savory, tender texture, while extra beans make the filling more substantial. Cook the vegetables until their moisture has evaporated before rolling so the filling does not become watery.

Use shredded chicken: Replace the cooked beef mixture with 3 cups (420 g) shredded cooked chicken, then season it with the same spices and combine it with the beans, corn and pepper. If starting with raw poultry, cook it separately to 165°F (74°C), the USDA FSIS safe minimum internal temperature, before shredding and adding it to the filling. Using already cooked chicken keeps the recipe simpler.

Change the beans or sauce: Pinto beans can replace black beans in the same drained quantity. Green enchilada sauce gives the dish a tangier, brighter flavor than red sauce; use the same total amount. If canned enchilada sauce is hard to find, use a smooth, seasoned red chile sauce intended for enchiladas rather than plain tomato sauce, which lacks the chile flavor and seasoning that define the dish.

Make it spicier or milder: For extra heat, add one minced chipotle pepper in adobo or a pinch of cayenne to the skillet, then taste before adding more. Chipotle adds smoky heat and a little acidity. For a mild version, choose a mild red sauce and omit the jalapeño. You can also use less cheese on top and offer extra at the table.

Storage and Reheating

Refrigerate leftover enchiladas within 2 hours of cooking. Transfer them to a shallow, airtight container, or cover the baking dish tightly once it has cooled enough to handle. Store them for 3 to 4 days in the refrigerator. Keep fresh toppings such as pico de gallo, avocado and sour cream separate; add those after reheating for a better texture.

To reheat one or two portions, place them in a microwave-safe dish, cover loosely, and heat in short intervals, turning or checking between intervals until the center reaches 165°F (74°C). For a larger portion, cover the baking dish with foil and warm it in a 350°F (175°C) oven until hot throughout, usually 20 to 30 minutes depending on the portion size and whether it was chilled in a thick layer. Check the middle with a food thermometer; leftovers should reach 165°F (74°C). Uncover for the last few minutes if you want to refresh the melted-cheese topping.

You can freeze the enchiladas, preferably before adding fresh toppings, for up to 2 months for best quality. Wrap the dish well or portion the enchiladas into freezer-safe containers. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). If reheating from frozen, allow extra oven time and check the center temperature rather than relying only on the appearance of the cheese.

Frequently Asked Questions

Can I assemble the enchiladas ahead of time?
Yes. Assemble them in the baking dish, cover tightly and refrigerate for up to 24 hours before baking. For the best texture, keep some sauce aside and spread it over the tortillas just before baking, since tortillas can absorb sauce as they sit. Bake until bubbling and hot in the center; a cold dish may need several extra minutes, so check the middle rather than assuming the usual bake time is enough.

Why do my corn tortillas crack when I roll them?
They are usually too cool or dry. Warm them briefly in a skillet or microwave and keep them covered while assembling the dish. Check that the tortillas are fresh and flexible before filling. If one tears, it can still be used: place the seam or crack facing down, then cover it with sauce so the filling stays in place.

Can I use flour tortillas instead?
Yes, though the result will be softer and less traditionally enchilada-like than with corn tortillas. Choose small tortillas, about 6 inches (15 cm), and warm them briefly so they roll easily. Flour tortillas absorb sauce differently and may become quite soft, so avoid soaking them in the sauce before rolling and bake just until hot and bubbling.

How can I tell when the enchiladas are done?
The sauce should bubble at the edges, the cheese should be fully melted, and the center should be hot. The filling is cooked before it goes into the tortillas, so the baking time is mainly to heat the assembled dish and meld the sauce and cheese. If the enchiladas were refrigerated before baking, allow extra time and use a thermometer to confirm that the center is hot.

Can I make this recipe without beef?
Yes. Use extra beans, sautéed mushrooms, or a mixture of both. Keep the total filling volume close to the original so the tortillas remain easy to roll. Cook vegetables until tender and any released liquid has mostly evaporated, then season them with the same spices. This keeps the filling flavorful without making the enchiladas watery.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).