Enchiladas are one of my absolute favorites when I want something Mexican that’s warming and truly satisfying. This is comfort food at its best – soft tortillas filled with spiced beef and black beans, topped with loads of melted cheese. It’s the kind of dish that brings the whole family together around the table.
The great thing about enchiladas is that they’re surprisingly easy to make at home, and you can customize the filling exactly how you like. I use beef here, but chicken or vegetarian alternatives work just as well. Black beans add a nice texture and make the dish more filling – plus they’re healthy and packed with protein.
Tip: Make a double batch and freeze half. It’s worth its weight in gold to have ready-made enchiladas in the freezer when weeknights get hectic. Just pop them in the oven, and dinner is served!
Ingredients
- 500 g ground beef
- 1 can (400 g) black beans, rinsed and drained
- 8 pcs tortillas
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp oregano
- Salt and pepper
- 400 g canned diced tomatoes
- 2 dl grated cheese (cheddar or mozzarella)
- 1 dl sour cream
- 1 avocado, sliced
- Fresh cilantro for garnish
- 1 lime, cut into wedges
Instructions
Preheat the oven to 180°C. Heat the olive oil in a large skillet over medium-high heat. Sauté the onion and bell pepper for 3-4 minutes until they start to soften. Add the garlic and cook for another minute.
Add the ground beef and cook, stirring, until the meat is browned through, about 5-6 minutes. Use a wooden spoon to break up the meat as it cooks. Add the cumin, chili powder, paprika, oregano, salt, and pepper. Stir well to combine.
Pour in the diced tomatoes and black beans. Let everything simmer together on low heat for 5-7 minutes so the flavors meld. Taste and adjust with more salt and pepper if needed.
Take a tortilla and spread a thin layer of grated cheese down the center. Top with a couple of tablespoons of the beef and bean mixture. Roll it up and place seam-side down in a greased baking dish. Repeat until all the tortillas are filled. If you want to go extra Mexican, you could try making your own whole wheat tortillas – they're absolutely delicious!
Distribute the remaining cheese over the enchiladas. Place the dish in the oven and bake for 20-25 minutes until the cheese is melted and golden on top.
Remove the dish and let it rest for 3-4 minutes. Top with dollops of sour cream, avocado slices, and fresh cilantro. Serve with lime wedges on the side. This pairs perfectly with a fresh salad or some extra Mexican sides if you want to go all in on tex-mex night!
Notes
Enchiladas taste even better the next day, so this is a perfect make-ahead dinner. You can also freeze filled, unbaked enchiladas and take them straight from the freezer to the oven when you need a quick meal – just add 10-15 minutes of extra baking time.
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