This easy Beef and Bean Enchiladas recipe is family-approved and great as a gluten-free dinner. It’s pretty quick and simple to make and perfect for a tasty supper the whole family will love.
If you’re not gluten-free, you can make this as regular enchiladas by simply using your favorite tortilla wraps. If you are gluten-free, you’ll want to find a gluten-free tortilla wrap. We love Joseph’s tortilla wraps as they taste the closest to regular wraps and don’t break apart as easily as most GF wraps do.
My teen son and I came up with this recipe together a couple months ago when he requested enchiladas for this 15th birthday dinner. He can’t get enough of Mexican food and the spicer the better in his opinion.
I have to temper that a bit because my three younger children do NOT love spicy, though they have gained a little more tolerance thanks to their older brother choosing “hot salsa” and taco seasoning when he makes our favorite One-Pot Turkey Enchilada Casserole (as he often does.)
One of the best parts of this gluten-free enchiladas recipe is that you can tailor it to your family’s preferences. If you all love spicy, go spicy. If mild is your thing, it’s very easy to do that with this dinner.
I also love that it’s easy to make dairy-free as well! My eight-year-old does better without dairy, so I’ll make a small pan of these beef enchiladas with Daiya cheese (dairy-free ‘cheese’) for him and another pan with regular cheese for the rest of us.
Although I must share that we recently discovered a tasty mozzarella-type goat cheese and Joshua seems to do just fine with it. So we use shredded goat cheese for our beef and bean enchiladas. Yum!
See how you can tweak this recipe so easily?! Love it!
Easy Beef and Bean Enchiladas
(scroll down for the printable recipe)
- 1 1/2 pounds ground beef or ground turkey*
- 2 taco seasoning packets (use only 1 if you prefer very mild enchiladas)
- 1/2 cup water
- 2 cans (15 oz each) black beans, drained
- 1 (10 oz) + 1 (19 oz) cans enchilada sauce
- 6-8 oz Spanish rice or about 17 oz cooked rice**
- 12 tortilla wraps (use gluten-free or corn tortillas if needed)
- 2 cups shredded cheddar cheese***
*I always use ground turkey for these beef enchiladas (I tried saying “Turkey Enchiladas” but we always end up saying “Beef” so “beef enchiladas” it is.) I prefer ground turkey because it’s a bit leaner and less expensive than the grass-fed, organic beef I would otherwise buy if we use beef. Use whatever your family prefers.
**I use an organic, already-cooked Spanish rice that simply needs to be heated up; this speeds up the prep time quite a bit.
***We use Daiya dairy-free “cheese” and/or shredded goat cheese to make it dairy free
To save money, use less meat while increasing the quantity of beans and rice. (It works quite well and your family probably won’t even notice!)
Instructions for Making Beef Enchiladas:
Cook the rice according to package directions.
Heat your oven to 350 degrees.
While your rice is cooking, brown the ground beef or turkey in a saucepan. Drain when cooked. Add the taco seasoning and water; cook and stir.
Drain the black beans and add to the beef mixture.
Next, stir in the 10-ounce can of enchilada sauce and the cooked rice.
Spoon about 1/3 cup of the meat mixture into each of the tortilla wraps and sprinkle with approximately a tablespoon or so of shredded cheese.
Roll up and place into a 9×13″ greased baking dish. You will probably need two 9×13″ dishes OR one 9×13″ and a square 9×9″ baking dishes to fit all your beef and bean enchiladas.
Once the enchiladas are rolled up and placed in the baking dishes, pour the remaining 19-ounce can of enchilada sauce evenly over all.
Sprinkle the remaining shredded cheese on top.
Bake, uncovered, for 20 minutes or until heated through.
I hope your family enjoys this easy Beef and Bean Enchiladas recipe as much as mine does. (My kids request it every week!)Print
This easy beef and bean enchiladas recipe is family-approved and great as a gluten-free dinner.
1 ½ lb ground beef or turkey
2 taco seasoning packets
1/2 cup water
2 cans (15 oz each) black beans, drained
1 (10 oz) + 1 (19 oz) cans enchilada sauce
6–8 oz Spanish rice or 17oz cooked
12 gluten-free tortilla wraps or 18 corn tortillas
Cook the rice according to package instructions.
Preheat the oven to 350 degrees.
While the rice is cooking, cook the ground beef or turkey in a saucepan until browned. Add the taco seasoning packets and water; cook and stir. Drain the black beans and add to the cooked beef. Stir in the 10 oz can of enchilada sauce, followed by the cooked rice.
Spoon about ⅓ cup of the meat mixture into the tortilla wraps and sprinkle with approximately a tablespoon of cheese. Roll up and place into a 9×13” greased baking dish. You’ll probably need (2) 9×13” pans OR 1 9×13” pan and a square 9×9” baking dish to fit all your enchiladas.
Once the enchiladas are rolled up, open the remaining 19oz can of enchilada sauce and pour evenly over the enchiladas. Sprinkle more shredded cheese over the top.
Bake, uncovered, for about 20 minutes or until cooked through. Serve warm.
I use an organic, already-cooked Mexican rice that simply needs to be heated up; this speeds up the prep time quite a bit.
We use Daiya dairy-free “cheese” to make it dairy-free or shredded goat cheese for a gentler option.
To save money, use less meat while increasing the amount of beans and rice. (It works quite well and your family probably won’t even notice!)