Beef & Bean Enchiladas

Beef & Bean Enchiladas

7 Reviews
From: EatingWell Magazine, January/February 2012

These beef enchiladas, topped with a zesty green and red homemade sauce, are perfect for a party or a potluck. To cut calories and saturated fat we fill them with 90%-lean beef bulked up with chopped portobello mushrooms and beans. Although white-flour tortillas are traditional in San Antonio, we go for whole-wheat or corn tortillas to add a little fiber.

Ingredients 8 servings

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  • Enchilada Sauce
  • 1 pound tomatillos (see Tip), husks removed, quartered
  • 1 large onion, coarsely chopped
  • 2 cloves garlic, quartered
  • 1 jalapeño, seeded, if desired, and quartered
  • 1 10-ounce can Rotel diced tomatoes or one 14-ounce can Mexican-style diced tomatoes
  • 1 cup reduced-sodium chicken broth
  • Filling
  • 1 tablespoon canola oil
  • 12 ounces lean (90% or leaner) ground beef
  • 3 large portobello mushrooms, gills removed, diced
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • 1 16-ounce can fat-free refried beans, preferably spicy
  • 16 5- to 6-inch whole-wheat flour tortillas or corn tortillas
  • 2 cups shredded Monterey Jack cheese


  • Active

  • Ready In

  1. To prepare sauce: Place tomatillos, onion, garlic and jalapeno in a food processor; pulse until coarsely pureed. Transfer to a large saucepan. Add tomatoes and broth to the pan and bring to a simmer over medium-high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, for 15 minutes. Set aside.
  2. Preheat oven to 400°F.
  3. To prepare filling: Meanwhile, heat oil in a large nonstick skillet over medium heat. Add ground beef, mushrooms, cumin and salt; cook, stirring and breaking up the beef with a spoon, until the beef is no longer pink and most of the liquid from the mushrooms is gone, about 5 minutes. Add beans and stir to combine. Remove from the heat.
  4. Spread ½ cup of the sauce in a 9-by-13-inch baking dish. Dip a tortilla in the remaining sauce to moisten it and place on a clean cutting board. Spread about ¼ cup of the filling down the middle of the tortilla and roll it up into a cigar shape. Place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, placing the enchiladas snugly next to each other to make a single layer. Top the enchiladas with the remaining sauce and sprinkle with cheese.
  5. Bake until the enchiladas are hot and the cheese is beginning to brown, 15 to 20 minutes.
  • Make Ahead Tip: Cover and refrigerate the sauce for up to 5 days.
  • Tip: Tomatillos are tart, plum-size fruits that look like small, husk-covered green tomatoes. Find them in the produce section near the tomatoes. Remove outer husks and rinse well before using.

Nutrition information

  • Serving size: 2 enchiladas
  • Per serving: 310 calories; 13 g fat(6 g sat); 8 g fiber; 37 g carbohydrates; 14 g protein; 55 mcg folate; 25 mg cholesterol; 5 g sugars; 0 g added sugars; 303 IU vitamin A; 11 mg vitamin C; 280 mg calcium; 2 mg iron; 733 mg sodium; 594 mg potassium
  • Nutrition Bonus: Calcium (28% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 vegetable, 2 lean meat, 1 high-fat meat

Reviews 7

August 28, 2014
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By: mrscrazyed
Has Potential Didn't use mushrooms (allergy issues), and grilled the tomatillos before making the sauce. The sauce is killer! The enchiladas themselves had a great taste, but even with all that liquid came out dry after baking. Suggest having a salsa available when serving to moisten things up again. Doubt will make the enchiladas again, but am keeping the recipe for the sauce. Pros: Great taste Cons: Too dry
November 03, 2013
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By: EatingWell User
Terrible Mushrooms help ruin this recipe. Pros: Healthy Cons: No flavor, terrible consistency
May 29, 2013
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By: trishrhall
We'll Make It Again! This recipe was really easy to make and had great flavor. Even my 9 year old son loved it and asked for more! I will definitely be making this dish again, especially when we have company over. This time we get to enjoy left overs! Pros: Delicious, easy
February 17, 2013
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By: Jilary
I made this tonight and thought it was fantastic! I made a few changes though (because I always do): - coconut oil instead of canola for health benefits - 3 cloves of garlic instead of 2 (everything needs more garlic!) - Wegmans brand veggie ground instead of beef (vegetarian) - vegetable stock instead of chicken (vegetarian) - added a habanero to the sauce (I like spicy, next time I'll add 2!) - added 1/4c cilantro to the sauce - added juice from 1/2 lime to sauce - added 1tsp hot chili powder to beans - added other 1/2 of lime juice to beans - added 2 chipotle peppers in adobo sauce to beans - made it a casserole by using 12 tortillas instead of 16, and layered it 1/2c sauce, 6 quartered tortillas, 1/2 beans, 1/2 sauce, 6 quartered tortillas, 1/2 beans, 1/2 sauce, all cheese - used about 1/2 cheddar 1/2 jack cheese as I had some cheddar I wanted to use up! I realize that is a fair amount of changes, but other than the reduction in the number of tortillas, it didn't change the calories or nutritional content much! I will definitely make this again. The tomatillo sauce is SO good. I've never cooked with tomatillos before, but apparently I love them. I might actually put the tomatoes in the food processor too, though that won't really change anything but texture. I'm not a huge fan of mushrooms, but I didn't even notice them in this. They added a meaty texture and flavor, without adding more meat (or fake meat in my case)! Pros: Fairly quick, easily custo
September 16, 2012
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By: EatingWell User
Bean Enchiladas were good but we didn't think they were anything special They needed more flavor/spice.. I used half flour and half corn tortillas and the corn were much better. The flour were mushy. Pros: I added some salt to the sauce and that helped enhance the flavor. Cons: Don't like mushrooms so left them out. It just needs more spice or something to add flavor.
September 15, 2012
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By: EatingWell User
Good Dish This is a winner. My husband & I both liked the dish, altho preferred it a little spicier. Next time I will add more cumin, etc to the ground beef and try Rotel HOT tomatoes in the sauce. I used 93% fat free gr. Angus from Trader Joes & 2% mexican cheese, reducing calories & fat even farther. Mission Artisan Tortilla seem nice, soft...I still dipped them. Pros: nice flavors
July 19, 2012
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By: Deanne Abel Townsend
Yum! I loved everything about this recipe. Tomatillo sauce is a favorite of mine so I couldn't wait to try it. The sauce was super easy to prepare. I don't like onions, so I just left them out and it was fine. My corn tortillas were a little dry, so they cracked when they were rolled up and fell apart a bit upon serving, but they are much tastier than flour, in my opinion, so I'll use them again. My husband really liked them, too, so I'll be sure the make this recipe again. Next time I'll dice the mushrooms in smaller pieces. I like the taste of mushrooms, but not their texture. You wouldn't even know they were there if they were diced finely enough. Pros: Nice flavor. Cons: Takes a while to assemble.
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