Mexican Chipotle Beef Enchiladas with Black Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Smoky beef enchiladas layered with black beans, cheese, and chipotle sauce. This mexican-inspired beef (vegetarian-option) ready in about 50 minutes turns ground beef, black beans, corn tortillas into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 350 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400g ground beef
• 1 can black beans
• 8 corn tortillas
• 100g cheddar cheese
• 2 tbsp chipotle sauce

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 400g ground beef and cook, breaking it into small pieces with a spatula, until browned and no longer pink (about 8-10 minutes). Stir in 2 tbsp chipotle sauce, reduce heat to low, and simmer for 5 minutes until the sauce thickens slightly and coats the beef. Tip: Use a spatula to press the beef into the pan for even browning.
2. Step 2: Drain and rinse 1 can black beans in a colander. In a separate skillet, warm 1 tbsp olive oil over medium heat. Add the beans and 1 tbsp water, stirring occasionally, until heated through and slightly softened (about 5 minutes). Tip: If the beans are too dry, add a splash of water to prevent sticking.
3. Step 3: Warm 8 corn tortillas individually in a dry skillet over medium heat for 30 seconds per side, until pliable and slightly toasted. Place 1/4 of the beef mixture in the center of each tortilla, followed by 1/4 of the black beans and 25g cheddar cheese. Fold the tortillas in half and press gently to seal. Tip: Avoid overfilling the tortillas to prevent leakage during baking.
4. Step 4: Preheat oven to 180°C (350°F). Arrange the enchiladas seam-side down in a 9x13-inch baking dish. Pour any remaining chipotle sauce over the top, ensuring the tortillas are evenly coated. Bake for 20 minutes, until the cheese is golden and bubbly, and the tortillas are crisp around the edges. Tip: If the cheese isn’t golden after 20 minutes, broil for 2-3 minutes, watching closely to avoid burning.
5. Step 5: Let the enchiladas rest for 5 minutes before serving. Garnish with additional cheddar cheese, chopped cilantro, or a dollop of sour cream if desired. Tip: For a smoky finish, sprinkle a pinch of crushed chipotle chiles on top before serving.