Beef and Bean Enchiladas | PCC Natural Markets

Beef and Bean Enchiladas

Serves: 6 to 8

Your rating: None (2 votes)

These ingredients are:
egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Make a pan of these hearty enchiladas and freeze any leftovers (or make a double batch) for quick, satisfying meals during the week.



Preheat oven to 350° F.

In a large skillet, heat oil over medium-high heat. Add onions and garlic and cook until soft, 4 to 5 minutes. Add beef and cook until no longer pink, 8 to 10 minutes; drain if necessary. Stir in Mexican seasoning, beans, rice and 1/2 cup enchilada sauce; simmer for 10 minutes. Fold in 1/4 cup chopped cilantro.

Pour enough enchilada sauce to coat the bottom of a 9- by 13-inch baking dish. Warm tortillas in the oven wrapped in foil until just pliable, 2 to 3 minutes.

To assemble: Lay a tortilla on a flat surface and add 1/4 to 1/2 cup beef mixture in the center. Roll up and place seam-side down in the prepared baking dish. Continue until all the beef mixture is used. Top with remaining enchilada sauce and sprinkle with cheeses.

Bake until bubbly and the cheese is melted, 20 to 25 minutes. Top with remaining cilantro.


Any extra beef filling or enchilada sauce (or whole enchiladas) can be frozen for up to 3 months.

Each serving: 400 cal, 13g fat (4g sat), 50mg chol, 760mg sodium, 48g carb, 10g fiber, 3g sugars, 26g protein

Recipe by Jackie Freeman, PCC Chef

More about: beans, beef


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login