Dinner

Easy 5-Ingredient Beef Enchiladas

Name: Easy 5-Ingredient Beef Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 pound ground beef; 1 can (10 oz) enchilada sauce; 8 flour tortillas; 1 cup shredded cheese (cheddar or Mexican blend); 1 can (15 oz) black beans, drained and rinsed

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These easy 5-Ingredient Beef Enchiladas are a simple weeknight winner. Ground beef, black beans, enchilada sauce, tortillas, and melty cheese come together fast. The filling is savory and hearty, the sauce adds warm tang, and the cheese bubbles into a golden, gooey top. You get a comforting, slightly spicy aroma and a satisfying mix of textures — tender beef, soft tortillas, and creamy beans.

Recipe Information

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

These values are approximate per serving (recipe makes 4 servings).

Calories per serving: 700 kcal
Protein: 39 g
Carbohydrates: 49 g
Fat: 36 g
Fiber: 7 g
Sugar: 4 g
Sodium: 850 mg

Why Make This Easy 5-Ingredient Beef Enchiladas

You should make these enchiladas because they are fast, filling, and family-friendly. With just five main ingredients, they save time and cleanup. The beef gives savory depth, the black beans add creaminess and fiber, and the sauce ties everything together with tang and spice. They smell homey as they bake and look great pulled from the oven with melted, golden cheese. This recipe is perfect for busy weeknights, casual dinners, or meal prep.

How to Make Easy 5-Ingredient Beef Enchiladas

This recipe uses simple steps: brown the beef, mix in sauce and beans, fill the tortillas, and bake until bubbly. You can swap ingredients or add quick extras (like chopped onion, jalapeño, or cilantro) if you want more flavor without much extra work.

Ingredients:

1 pound ground beef
1 can (10 oz) enchilada sauce
8 flour tortillas
1 cup shredded cheese (cheddar or Mexican blend)
1 can (15 oz) black beans, drained and rinsed

Directions:

Step 1: Preparation

Preheat the oven to 350°F (175°C). Drain and rinse the black beans. Set out the tortillas, shredded cheese, and enchilada sauce so everything is ready.

Step 2: Sautéing the Beef

In a skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon. Cook 6–8 minutes until no pink remains. Drain any excess fat.

Step 3: Mixing the Filling

Stir half of the enchilada sauce into the skillet with the cooked beef. Add the drained black beans and heat through, about 2–3 minutes. Taste and add a pinch of salt or pepper if needed.

Step 4: Assembling the Enchiladas

Spoon a portion of the beef and bean mixture down the center of each tortilla. Roll each tortilla tightly and place seam-side down in a baking dish.

Step 5: Finishing and Baking

Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle shredded cheese on top. Bake in the preheated oven for 20–25 minutes, or until the cheese is bubbly and golden.

Step 6: Serving Warm

Remove from oven and let rest 3–5 minutes. Serve warm so the cheese stays melty and the filling is hot.

How to Serve Easy 5-Ingredient Beef Enchiladas

Serve with a squeeze of lime, a dollop of sour cream or Greek yogurt, and chopped cilantro for freshness. Add salsa, sliced avocado, or pickled jalapeños for extra brightness. For a full meal, pair with a simple green salad, Mexican rice, or roasted corn. These enchiladas also work well at potlucks — keep them warm in a low oven or slow cooker.

How to Store Easy 5-Ingredient Beef Enchiladas

Refrigerator: Cool to room temperature, cover tightly, and refrigerate for up to 3 days.
Freezer: Assemble the enchiladas (unbaked), cover tightly with foil and plastic wrap, and freeze for up to 2 months. Thaw overnight in the fridge before baking. Alternatively, freeze baked enchiladas in an airtight container for up to 2 months.
Reheating: Reheat single servings in the microwave for 1–2 minutes, or warm a full dish in a 350°F oven for 15–20 minutes covered, then uncovered 5 minutes to re-crisp the top.

Expert Tips for Perfect Easy 5-Ingredient Beef Enchiladas

Use medium-high heat to brown the beef quickly. Don’t crowd the pan or the meat will steam instead of sear.
Drain excess fat for a lighter texture and to prevent a soggy dish.
Warm tortillas briefly (10–15 seconds in the microwave or in a dry skillet) so they roll without tearing.
If you like a saucier bake, reserve a little more sauce to pour over before baking.
For extra flavor, sauté a small diced onion or garlic with the beef. This adds depth with minimal effort.
Use low-sodium enchilada sauce or rinse canned beans well to control salt.
To avoid sogginess, brush tortillas lightly with oil or warm them to make them more pliable and less likely to absorb sauce.

Delicious Variations

Beef & Veggie: Add a cup of sautéed bell peppers and onions to the beef mixture.
Cheesy Chicken: Swap cooked shredded chicken for beef and use a creamy enchilada sauce.
Spicy Kick: Stir in chopped jalapeño or a few dashes of hot sauce to the filling.
Vegetarian: Omit the beef and double the black beans or add seasoned lentils.
Baja Style: Top with shredded cabbage, pico de gallo, and a drizzle of lime crema after baking.

Frequently Asked Questions

Q: Can I use corn tortillas instead of flour?
A: Yes. Corn tortillas work well, but they can crack when rolled. Warm them briefly in a pan or microwave, or dip them in the enchilada sauce to soften before filling.

Q: How can I reduce the sodium?
A: Use low-sodium enchilada sauce, low-sodium canned beans (or cook dried beans), and reduced-sodium tortillas. Rinse the canned beans well to remove extra salt.

Q: Can I make these ahead of time?
A: Yes. Assemble the enchiladas in the baking dish, cover, and refrigerate for up to 24 hours. Bake as directed when ready. For longer storage, freeze unbaked as noted above.

Q: Is there a dairy-free option?
A: Use a dairy-free shredded cheese alternative or omit the cheese. A drizzle of avocado crema (avocado + lime + a splash of plant milk) adds creaminess without dairy.

Q: How do I know when they are done?
A: The enchiladas are done when the sauce bubbles around the edges and the cheese on top is melted and golden. Internal temperature should be hot (about 165°F) if you want to be precise.

Q: Can I double this recipe for a crowd?
A: Yes. Use a larger baking dish or two dishes and increase baking time slightly if the dish is deeper. Make sure the enchiladas heat through evenly.

Conclusion

These Easy 5-Ingredient Beef Enchiladas are quick, comforting, and perfect for busy nights. They deliver a savory filling, creamy beans, and melty cheese with minimal fuss. If you want another simple version to compare or get extra ideas, check out this 5 Ingredient Beef Enchiladas – Southern Bite for a slightly different take and more tips. Give this recipe a try — it’s an easy way to bring bold flavor to your dinner table.