Beef and Bean Enchiladas

Black Bean and Beef Skillet Enchiladas

You know you have to get your Mexican fix.

Skillet Enchiladas
One of my favorite things to make is enchiladas.

I think it’s really for the same reason I love to make lasagna; the layering and ingredients make it so much fun and I tend to enjoy making something that’s time consuming. Not to mention the fact that they’re very conducive to adding jalapenos. Hell, it wouldn’t matter if it was Mexican food or not, I’ll put jalapenos on whatever I want to.

I like flour tortillas; if you want to use corn feel free to. I just like the texture better.

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There’s something magical about using a cast iron skillet – it makes everything taste amazing. I adore making steaks in it, too. Go here to check out a couple of my favorites.

The queso isn’t difficult at all – it’s basically a roux with cheese added. I just prefer to make my own because it’s richer and you can control how much cheese, how much heat, etc.

Make extra so you can have dip for chips, and you could even add sour cream to it if you wanted to.

Beef and Bean Enchiladas
Don’t forget the cilantro – it’s such an important element to this flavor profile.

Here’s your printable-

Black Bean and Beef Skillet Enchiladas

Black Bean and Beef Skillet Enchiladas


    For the Enchiladas:
  • 1 lb. ground beef
  • 1 pkg. taco seasoning
  • 1 cup water
  • 1 can black beans
  • 12 flour tortillas (soft taco size)
  • Cilantro, chopped
  • Sour cream
  • Fresh jalapenos, sliced
  • 2 Roma tomatoes, diced (or whatever your favorite tomato is)
  • For the Queso:
  • 4 tbsp. salted butter
  • 2 tbsp. flour
  • 1 cup whole milk
  • 1/2 block mild cheddar, shredded
  • 1/2 block sharp white cheddar, shredded
  • 1 tsp cayenne pepper
  • 1 can Rotel


    For the Enchiladas:
  • Preheat oven to 350 degrees.
  • Brown the ground beef, add taco seasoning and water; stir to combine and simmer until it starts to thicken.
  • Add beans and stir.
  • Add beef/bean mixture to center of tortillas; roll and add to prepared skillet.
  • Pour queso over enchiladas and bake for 30 minutes.
  • Add cilantro, sour cream, tomatoes and jalapenos.
  • For the Queso:
  • Add butter to a medium size sauce pan over medium heat; melt and add flour; whisk to combine.
  • Add milk, continuing to whisk, add cheeses and stir to melt.
  • Add Rotel, increasing heat to bring to a slow boil.
  • Remove from heat.

Black Bean and Beef Skillet Enchiladas

This Post Has 4 Comments

  1. Caroline

    I love the idea of making them in the skillet – and black beans are always good in there!

  2. Christine @ Christine's Pantry

    Looks good.

  3. Ally

    I’m telling you, your food is soooooo yummy and appealing!

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