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Beef and Bean Enchiladas - A Family Feast

Beef and Bean Enchiladas

Note: Preparation and cooking time does not include the time required to prepare the Mexican Shredded Beef used in this recipe.

Yield: 2 servings 1x
Prep: 15 minsCook: 20 minsTotal: 35 minutes


  • 4 white corn tortillas
  • ¼ cup vegetable oil
  • 4 tablespoons refried beans (see recipe here, or your favorite canned variety)
  • 4 tablespoons canned black beans, drained and rinsed
  • 1 cup Mexican Shredded Beef (see recipe here)
  • 1 ½ cup Monterey or Hot pepper Jack cheese, or a mix of both, divided
  • 2 cups Enchilada Sauce (see recipe here)


  1. Preheat oven to 375 degrees
  2. In a small pan, heat oil to hot. With a pair of tongs, heat tortilla shell in oil one at a time for no more than five seconds per side. Drain on paper towels. You are only heating the shell to soften it up and make it pliable. If you cook it longer, it will crisp up and you won’t be able to roll it.
  3. Lay out the four shells and divide the refried beans, black beans and beef between each. Divide the ½ cup of Jack cheese between the four shells. Roll each tight ending seam side down.
  4. Spray a baking dish large enough to hold the four enchiladas and place the four prepared rolls seam side down in the pan. Pour the 2 cups of enchilada sauce across the surface letting it drip down into the pan. Cover the top with the one cup of the cheese.
  5. Bake the dish uncovered for 20 minutes. Move to the broiler and broil just long enough to brown tops.
  6. Serve two to a portion with chopped lettuce, tomato, sour cream and Mexican side dishes of your choice.

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