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A beef and bean enchilada is topped with a homemade enchilada sauce.

Beef and Bean Enchiladas on Taste and Tell

Photo Updated May 2014

UPDATE: The recipe and photos were updated May 2014. The enchilada sauce was completely changed to a delicious and easy red enchilada sauce that will now become a regular. It is quite easy, and can be multiplied so that you have more sauce on hand.

I haven’t done a “Bad Photo Sunday” in quite awhile, but this one is bringing it back!! I actually wouldn’t have even bothered posting about these enchiladas, but they make me one cookbook closer to completing my Cookbook Project, and I didn’t want to have to scramble to make another recipe from this cookbook.

These enchiladas require you to make your own enchilada sauce. This was the first time I have ever done this – I usually used the canned stuff – and I probably won’t try it again, at least from this recipe. It wasn’t that it was bad, but it just wasn’t good enough for the effort. We love enchiladas in every shape and form at our house, so these definitely were good enough to eat for dinner, but I do think there are better recipes out there.

Now only 4 more cookbooks to go to complete my goal for the year!!

Beef and Bean Enchiladas

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Prep time
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A beef and bean enchilada is topped with a homemade enchilada sauce.
Serves: 6 servings
Enchilada Sauce
  • 2 oz New Mexico red chile pods
  • 1½ cups water
  • 1½ tablespoons flour
  • ¼ teaspoon garlic
  • 1 teaspoon salt
  • 1 pound ground beef
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1 tablespoon chili powder
  • 1 can (15 oz) black beans, drained and rinsed
  • 10 (9-inch) flour tortillas
  • 2 cups shredded cheddar cheese
  • sliced green onions, for serving
To make the enchilada sauce:
  1. Remove the stems, seeds and veins from the chile pods. Rinse well. Place them in a pot and cover them with water. Place over medium-high heat and bring to a boil. Once the water starts to boil, reduce the heat and place a cover on the pot. Simmer for 20 minutes, turning the chiles over after 10 minutes to ensure they soften evenly.
  2. Drain the chiles and allow them to cool.
  3. Place the chiles in a blender along with the 1½ cups water, flour, garlic and salt. Process until smooth. Strain the sauce through a fine sieve to remove the seeds and skin and discard. Season the sauce with more salt if needed.
To make the enchiladas:
  1. Preheat the oven to 350F.
  2. In a medium skillet, brown the ground beef, breaking it up as it cooks. add the garlic, salt and chili powder and continue to cook for another minute or two. Stir in the beans and cook for a few minutes to heat through. Remove from the heat.
  3. To assemble the enchiladas, place ⅓ cup of the meat filling down the center of each tortilla; roll up. Arrange the enchiladas seam side down in a 9x13-inch baking dish. Pour the enchilada sauce over the top. Sprinkle the cheese on top, then bake until the cheese is melted and the enchiladas are heated through, about 25 minutes.
  4. Serve topped with sliced green onions.
enchilada recipe adapted from McCall's Cooking School

enchilada sauce recipe adapted from Muy Bueno

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18 Responses to Beef and Bean Enchiladas

  1. kat says:

    I don’t think that photo is so bad. Enchilada sauce doesn’t look too bad

  2. Mary says:

    Enchiladas are hard to photograph, but always delicious. Yours don’t look bad. Don’t be so hard on yourself.

  3. Catherine Wilkinson says:

    The photo looks fine! What are you talkin’ about??? We are all so hard on ourselves regarding our photo skills, aren’t we?
    And I have found, from many many years and attempts, that canned enchilada sauce is best. Don’t know why, but the texture, flavor, and overall ease works best when making a big batch of enchees!
    (I’m back blogging after a long hiatus…hope you’ll visit!)

  4. Sophie says:

    Every time you say it’s a bad photo, I want to laugh because it never is :P. As for the salsa, enchilada sauce is a lot of work to make, I agree :(…I only make the sauce on special occasions, and over the years I’ve only learned to trust my grandma’s recipe :D.

  5. Rosa's Yummy Yums says:

    It isn’t a bad picture… I’m drooling, anyway! Such dishes are always difficult to photograph.



  6. Barbara Bakes says:

    Look tasty to me! How are you feeling?

  7. HoneyB says:

    I loveeeee enchiladas! I make them myself (but make cheese ones). The sauce I make calls for a lot more oil than yours – I may try yours for a healthier version1

  8. Cathy - wheresmydamnanswer says:

    Not a bad picture at all – It really looks so yummy!!!

  9. Gigi says:

    The photo looks great! I love enchiladas …yummy. I think it’s time i head into the kitchen and whip up a batch.

  10. noble pig says:

    I’ve made the sauce too from scratch and it just doesn’t taste the same…and yes for the efoort, I want better. Maybe we just haven’t found the right recipe yet.

  11. KJ says:

    Enchiladas would be hard to photograph. You did a good job. I would never dream of making my own enchilada sauce. Good on you for having a go!!

  12. MeetaK says:

    bad photo? there are some things that are hard to capture and enchiladas are one of them but i think you did a good job. the recipe sounds great.

  13. Happy cook says:

    FOr me the pic looks good and the enchiladas looks super delciious.

  14. Colleen says:

    The photo is fine! And I tell myself that the worse my photos look, the better the food tastes!

  15. Grace says:

    i fully expect enchiladas to look unattractive, but that’s partly why i love them so. they’re like a burrito’s ugly step-sister. :)

  16. Megan says:

    They actually look pretty good to me!

  17. Colloquial Cook says:

    Wow ,making your on enchilada sauce! Next step, making your own tortilla! And if I may, yet again, yey for Bad Photo Sundays.

  18. Tracy says:

    If that photo is bad, then I’d have to have a “Good Photo Sunday,” because the majority of my photos are much worse than that one!

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