Beef & Bean Enchiladas

January/February 2012

Your rating: None Average: 3.7 (53 votes)

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.

Beef & Bean Enchiladas

7 Reviews for Beef & Bean Enchiladas

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.

Great taste

Mushrooms help ruin this recipe.

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!

Delicious, easy

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)!

Fairly quick, easily customized/adjusted for heat level
Vegetarian beef & bean enchilada casserole
Comments (1)

No comments

trisharhall wrote 3 years 7 weeks ago

Wish I would have read your

Wish I would have read your review before making mine! We didn't have spicy refried beans, so I added some chipotle powder, but I really like your recommendations (and we even had those ingredients on hand). I will definitely have to try adding some of your suggestions next time! Thanks for typing them out!

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.

I added some salt to the sauce and that helped enhance the flavor.

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