If you love rich, comforting meals that come together easily, you’re going to adore this Beef Enchiladas with Green Chiles and Pinto Beans Recipe. It’s one of those dishes I keep going back to because it balances hearty beef, creamy beans, and just the right kick from green chiles in a warm, cheesy embrace—stuffed inside soft flour tortillas and smothered in enchilada sauce. I love how it’s both a crowd-pleaser and totally family-friendly, perfect for casual dinners or when you want to impress friends without breaking a sweat!
When I first tried this recipe, I was blown away by how the simple addition of pinto beans and green chiles added depth and texture, making these enchiladas feel special yet so easy to make. You’ll find that these flavors meld beautifully, and the dish freezes and reheats really well too—making it a lifesaver for busy weeknights or meal prep. You’ll want to keep this Beef Enchiladas with Green Chiles and Pinto Beans Recipe bookmarked for when you need a guaranteed winner on the dinner table.
Why You’ll Love This Recipe
- Hearty and Flavorful: The combination of ground beef, pinto beans, and green chiles creates a satisfying and vibrant filling.
- Crowd-Pleaser: This recipe easily serves a crowd and is perfect for family dinners or casual get-togethers.
- Simple and Flexible: You can customize toppings and sides to suit any taste or occasion.
- Great Make-Ahead Option: It reheats well and freezes beautifully, which means leftovers (if any!) taste just as good.
Ingredients You’ll Need
Everything in this Beef Enchiladas with Green Chiles and Pinto Beans Recipe works in harmony to deliver bold, comforting flavors. Look for quality enchilada sauce, fresh produce, and good cheese to make sure each bite shines.
- Red enchilada sauce: Homemade or store-bought, make sure it’s flavorful—homemade adds a nice touch if you have the time.
- Olive oil: Helps sauté the veggies and beef evenly without sticking.
- White onion: Adds sweetness and depth; dicing it small lets it meld right into the filling.
- Garlic cloves: Fresh garlic is better here for that punchy aroma.
- Lean ground beef: Keeps it hearty without too much grease.
- Ground cumin: Brings that earthy, warm spice fundamental to enchilada flavor.
- Pinto beans: Rinsed and drained, they add creaminess and balance meatiness with fiber.
- Diced green chiles: These add a mild heat and lovely tang that wakes up every bite.
- Fine sea salt and freshly cracked black pepper: Essential to seasoning and balancing the filling.
- Large flour tortillas: Soft and pliable, perfect for rolling without cracking.
- Mexican-blend shredded cheese: Melts smoothly, making each enchilada irresistibly gooey.
- Toppings: Fresh cilantro, chopped red onions, diced avocado, sour cream, and crumbled cotija cheese for freshness and creaminess on top.
Variations
One of the best things about this Beef Enchiladas with Green Chiles and Pinto Beans Recipe is how easy it is to tweak based on what you have or your family’s preferences. I’ve tried a few twists over time and it’s always been a hit.
- Vegetarian Version: Swap out the beef for sautéed mushrooms or extra beans—my veggie-loving friends couldn’t believe how hearty it still was.
- Heat Level: Add chopped jalapeños or use spicy enchilada sauce if you want a bolder kick; I tend to keep it mild for the kids but spice it up for adults.
- Corn Tortillas Substitute: You can swap flour for corn if you prefer, just be sure to lightly warm corn tortillas to prevent tearing—I’ve shared tips on this in my notes section.
- Cheese Variety: Mixing cheddar and Monterey Jack works great too if you want a slightly sharper or creamier flavor.
How to Make Beef Enchiladas with Green Chiles and Pinto Beans Recipe
Step 1: Prepare Your Enchilada Sauce
Whether you’re using a homemade enchilada sauce or a trusted store-bought one, have it ready before you start assembling. I find that heating it slightly makes it easier to spread on the tortillas and inside the pan, which keeps everything smooth and saucy after baking.
Step 2: Sauté the Beef, Beans, and Veggies
Heat olive oil in a large sauté pan over medium-high heat, then add the diced onion and garlic. Cook them for about 3 minutes until fragrant and softened—this is key for building flavors right at the start. Next, add the ground beef and sprinkle in cumin. Use a wooden spoon to break up the meat as it browns evenly, about 5 minutes should do it. Stir in the rinsed pinto beans and diced green chiles until everything is well combined. Season generously with salt and pepper. This filling is the heart of the dish, so taste it and adjust salt if you need to—you want that savory, balanced base ready for your tortillas!
Step 3: Prep Your Oven and Baking Dish
Preheat your oven to 350°F (180°C). Grab your 9×13-inch baking dish and spread half a cup of your enchilada sauce evenly on the bottom. This layer prevents the tortillas from sticking and makes every bite flavorful.
Step 4: Assemble Your Enchiladas
This is my favorite part because it feels like putting together a beautiful gift. Set up an assembly line with your tortillas, enchilada sauce, beef filling, and cheese close by. Lay a tortilla flat and spread about two tablespoons of sauce on it—this keeps it soft and saucy. Add a generous spoonful of the beef-bean filling down the center of the tortilla, then sprinkle about a third of a cup of shredded cheese over the filling. Roll it up tightly and place seam-side down in the baking dish. Repeat this with the remaining tortillas.
Once all the enchiladas are snug in the dish, pour any leftover sauce over the top, then sprinkle with the remaining cheese. This gets nice and bubbly in the oven and forms that perfect golden crust I love.
Step 5: Bake to Perfection
Bake your enchiladas uncovered for 20 minutes or until the cheese is melted and the tortillas start to get a slight crisp around the edges. This baking melts everything together beautifully while giving a bit of texture contrast. After baking, transfer the dish to a wire rack and let it cool just enough so you won’t burn yourself when serving.
Step 6: Serve with Toppings and Enjoy!
Once your enchiladas are out of the oven, pile on your favorite toppings—I’m partial to fresh cilantro, a drizzle of sour cream, diced avocado, and a sprinkle of crumbled cotija cheese. These little extras brighten every bite and add layers of texture and flavor that make the dish truly special. Then dig in while it’s nice and hot!
Pro Tips for Making Beef Enchiladas with Green Chiles and Pinto Beans Recipe
- Warm Your Tortillas: I always warm flour tortillas in the microwave wrapped in a damp towel for 20 seconds to make them easier to roll without cracking.
- Don’t Overfill: Keep your filling amounts consistent so your enchiladas stay neat and bake evenly—too much filling makes them tricky to roll.
- Use a Wooden Spoon: Breaking up the beef with a wooden spoon during cooking helps it brown evenly and avoids mushy texture.
- Sauce Your Pan Well: Spreading some sauce on the baking dish before adding enchiladas prevents sticking and keeps the tortillas moist.
How to Serve Beef Enchiladas with Green Chiles and Pinto Beans Recipe
Garnishes
When serving, I love topping these enchiladas with a handful of fresh cilantro and diced red onions for brightness and crunch. Adding diced avocado or a dollop of sour cream brings a cool, creamy contrast that balances the spices and richness perfectly. A sprinkle of crumbly cotija cheese adds just the right salty touch that makes my family go crazy for this dish every time.
Side Dishes
To round out the meal, I usually serve these enchiladas with a simple Mexican rice or a fresh green salad with lime and olive oil—something light to balance the richness. Sometimes I’ll whip up some charred street corn or warm black beans on the side, which pairs deliciously and adds variety to the plate.
Creative Ways to Present
For special occasions, I’ve arranged these enchiladas in individual ramekins or smaller baking dishes, then topped each with a bit of extra cheese and green onions. It’s a fun way to personalize servings and makes the meal feel extra festive. I’ve also layered a casserole version where I alternate sauce, filling, and tortillas like a lasagna—great for feeding a big crowd.
Make Ahead and Storage
Storing Leftovers
I usually transfer leftovers to an airtight container and store them in the fridge for up to 3 days. If you leave them to cool completely before sealing, it helps keep the enchiladas from getting soggy. When I reheat them, I like to sprinkle a bit of water over the top and cover loosely with foil to prevent drying out.
Freezing
This Beef Enchiladas with Green Chiles and Pinto Beans Recipe freezes beautifully—perfect for meal prep! I usually freeze the assembled but unbaked enchiladas, wrapped tightly in plastic and foil. When I want to eat them, I thaw overnight in the fridge and bake as usual. This makes dinner almost effortless on busy nights!
Reheating
To reheat, I cover the enchiladas with foil and bake at 350°F (180°C) for about 15-20 minutes, until heated through and the cheese is melty again. Alternatively, you can microwave a single serving but this sometimes softens the tortillas too much for my taste—oven reheating keeps that delightful slight crispness.
FAQs
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Can I use corn tortillas instead of flour for this Beef Enchiladas with Green Chiles and Pinto Beans Recipe?
Absolutely! Corn tortillas work great, but I recommend warming them gently—either in a skillet or microwave wrapped in a damp cloth—to make them pliable and easier to roll without breaking. This step prevents tearing and keeps your enchiladas neat.
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Is it possible to make this recipe vegetarian?
Yes! Simply omit the ground beef and increase the beans or add sautéed vegetables like mushrooms, bell peppers, or zucchini. The green chiles and spices add plenty of flavor, so the enchiladas stay satisfying without meat.
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How long do leftovers last and how do I store them?
Leftover beef enchiladas keep well in the fridge for up to 3 days stored in an airtight container. For longer storage, freeze them wrapped tightly; reheating from frozen works best after thawing overnight.
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Can I prepare this recipe ahead of time?
Definitely! You can assemble the enchiladas a day in advance, cover tightly, and refrigerate. When ready, bake them as instructed. This makes weeknight dinners easy without sacrificing fresh flavor.
Final Thoughts
This Beef Enchiladas with Green Chiles and Pinto Beans Recipe is one of those recipes I find myself making over and over because it hits all the right notes: comforting, flavorful, and absolutely delicious. I love how easy it is to customize and how every bite feels like a warm hug from the kitchen. If you’re looking for a meal that’s both satisfying and a little special, trust me—you’ll enjoy making this one as much as you enjoy eating it. Grab your ingredients, roll up your sleeves, and get ready for some seriously happy taste buds!
Print
Beef Enchiladas with Green Chiles and Pinto Beans Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
These Beef Enchiladas are a flavorful Mexican-inspired dish featuring tender ground beef and pinto beans wrapped in soft flour tortillas, smothered in rich red enchilada sauce and melted Mexican-blend cheese. Perfectly baked until crispy on the edges and topped with fresh cilantro, diced avocado, and sour cream, these enchiladas make a comforting and delicious meal for any occasion.
Ingredients
Enchilada Sauce
- 1 batch red enchilada sauce (or 15 ounces store-bought red enchilada sauce)
Filling
- 1 tablespoon olive oil
- 1 small white onion, diced
- 4 cloves garlic, minced
- 1 1/2 pounds (24 ounces) lean ground beef
- 1 teaspoon ground cumin
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (4-ounce) can diced green chiles
- Fine sea salt and freshly-cracked black pepper, to taste
Assembly
- 8 large flour tortillas
- 3 cups Mexican-blend shredded cheese
Toppings (Optional)
- Fresh cilantro
- Chopped red onions
- Diced avocado
- Sour cream
- Crumbled cotija cheese
Instructions
- Prepare the enchilada sauce: Prepare the red enchilada sauce according to your preferred recipe or use 15 ounces of store-bought sauce to save time.
- Sauté the beef filling: Heat olive oil in a large sauté pan over medium-high heat. Add diced onion and minced garlic and cook for about 3 minutes, stirring occasionally until softened. Add ground beef and ground cumin, cooking for 5 minutes while breaking up the meat with a wooden spoon until fully browned. Stir in rinsed pinto beans and diced green chiles until evenly combined. Season with sea salt and freshly cracked black pepper to taste.
- Prep oven and baking dish: Preheat your oven to 350°F (180°C). Spread 1/2 cup of enchilada sauce evenly on the bottom of a 9 x 13-inch baking dish to prevent sticking and add flavor.
- Assemble the enchiladas: Set up an assembly line with tortillas, enchilada sauce, beef filling, and shredded cheese. Lay one tortilla flat and spread two tablespoons of enchilada sauce evenly over its surface. Spoon a generous amount of the beef mixture in a line down the center, then sprinkle with about 1/3 cup of shredded cheese. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process for the remaining tortillas. Once all are assembled, spread any leftover sauce over the tops and sprinkle with remaining cheese.
- Bake: Place the baking dish in the oven and bake uncovered for 20 minutes, or until the enchiladas are heated through, the cheese is melted, and the edges of the tortillas are slightly crispy.
- Serve: Remove the enchiladas from the oven and transfer to a wire rack to cool for a few minutes. Serve immediately hot, garnished with fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese as desired.
Notes
- Tortillas: Flour tortillas are used in this recipe for their soft texture and ease of rolling. However, if preferred, corn tortillas can be substituted; to prevent cracking, warm them briefly in a skillet or microwave before assembling.
- Enchilada Sauce: Making homemade enchilada sauce offers the best flavor, but store-bought is a convenient alternative.
- Make Ahead: You can assemble the enchiladas up to a day in advance, cover, and refrigerate. Bake before serving.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
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