Beef and Black Bean Enchiladas

beef and bean enchiladas in a baking dish.

5 from 4 reviews

Ground Beef and Black Bean Enchiladas cooked with a delicious chipotle sauce, and topped with melted cheese. An easy and delicious recipe! Note: sauce adapted from a Vegetarian Planet recipe.



For the sauce:

  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • 2 tsp chili powder
  • 1 tsp cumin seeds
  • 3 cups diced tomatoes
  • 1/4 cup dry red wine
  • 1 tsp vinegar
  • 1 1/3 cup water
  • 1 pinch cinnamon
  • 1 chipotle chile pepper (from a can with adobo sauce)
  • 1/4 cup toasted pumpkin seeds
  • 1/4 tsp salt

For the filling

  • 1 tbsp olive oil
  • 1 shallot or onion, chopped
  • 2 tbsp bell pepper
  • 1/2 lb ground beef
  • 14.5 oz can of black beans, rinsed and drained
  • 1/2 cup frozen corn
  • 4 large flour tortillas
  • 1/2 cup of shredded cheese such as Monterey Jack


  1. Preheat the oven to 350 degrees.
  2. Make the sauce: In a medium saucepan, heat the olive oil on medium.Add the garlic, chili powder and cumin seeds. Stir frequently for about 1 minute, until the seeds begin to pop. Add the tomatoes, followed by the wine, vinegar and water. Simmer for 4 minutes. Add the cinnamon and chipotle, simmer for another 6 minutes, stirring occasionally. Remove pan from heat and set aside to cool. 
  3. Finish the sauce: Add the pumpkin seeds to a food processor. Pulse to chop the seeds. Then add half of the sauce from the pan, and puree with the pumpkin seeds. Pour that portion into a bowl, then pour the remaining sauce from the pan into the food processor. Puree, then pour that sauce into the bowl, where it is ready for making the enchiladas.
  4. Start making the filling: Heat a tbsp olive oil in large cast iron skillet or other frying pan. Add the onion or shallot, along with the bell pepper. Cook until the onions softens, about 5 minutes.
  5. Cook the beef: Add the beef to the skillet, stirring occasionally. When the beef has browned on the outside, after about 5 minutes, stir in the beans and the corn. Cook for another 5 to 7 minutes until the beef is cooked through. Remove skillet from heat.
  6. Assemble enchiladas: Lay a tortilla shell on a work surface. Add 1/4 of the filling to the center of the enchiladas, spreading the filling into a rectangular shape, leaving plenty of room around the edges. Fold the tortilla, first at the top, then the bottom. Then fold the tortilla the longer way, bringing the left, then the right edges over to close it up. Place the enchilada fold side down in a large baking dish. Repeat the process for the remaining 3 enchiladas.
  7. Add the sauce & cheese: Pour enough sauce over the enchiladas to completely cover them, and have the sauce about halfway up the sides of the enchiladas. You may have a bit of sauce left over. Sprinkle the cheese evenly over the enchiladas.
  8. Bake the enchiladas: Cover the baking dish, and bake for 20 minutes, covered. Remove the enchiladas from the oven. Serve and enjoy!


  • The Vegetarian Planet sauce recipe calls for almond slices rather than pumpkin seeds. We don’t use nuts in our house, and find pumpkin seeds to be a good substitute. You could use either with good results.
  • I find it easiest to use canned chipotle peppers in adobo sauce. You do then wind up with extra chipotle and sauce to use for something else. Alternatively, reconstitute a dried chipotle pepper in water for 30 minutes, and chop it up before adding.

Keywords: beef and bean enchiladas, beef enchiladas, enchiladas with chipotle sauce.

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