Beef & Bean Budget Enchiladas
A simple but flavorful homemade enchilada sauce over beef and bean filled tortillas.
Ingredients
- 1 lb Ground Beef
- 2 tbsp Taco Seasoning see recipe below
- 1 29oz can Pinto Beans drained
- 12 Fajita Sized Flour Tortillas
- 2 cups Cheddar Cheese shredded
- 1 tsp Parsley
For the Enchilada Sauce
- 3 tbsp Butter
- 3 tbsp Cornstarch
- 2 tsp Cumin
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1 tsp Salt
- 1 tsp Pepper
- 3 cups Chicken Broth
Instructions
- In a large saute pan over medium-high heat, add ground beef and taco seasoning. Cook and crumble until no longer pink. Add drained beans and stir to combine. Remove from heat.
- In a sauce pan over medium-high heat, add butter and seasonings for enchilada sauce. Once melted add cornstarch, whisk together and let cook about 3 minutes. Whisk in chicken broth until sauce is smooth. Reduce heat and simmer. Sauce will thicken.
- Preheat oven to 350degF.
- Put a thin layer of sauce in bottom of 13x9 baking dish. Add a portion of meat and bean mixture to tortilla and roll up. Line up in baking dish until all are filled. Ladle remaining enchilada sauce evenly over top of rolled tortillas. Sprinkle with cheese and parsley. Bake for 30 minutes.
- Let cool in baking dish for 5 minutes before serving.
Notes
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