Spicy Tex-Mex Black Bean and Beef Enchilada Bake

Quick Recipe Version (TL;DR)

• Yield: 6–8 servings
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour

Quick Ingredients

• 1 1/2 lb ground beef
• 1 tbsp oil, 1 medium onion, 2 jalapeños, 3 cloves garlic
• 1 (15-oz) can black beans, 1 (4-oz) can diced green chiles
• 1 tbsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, salt, pepper
• 2 1/2 cups red enchilada sauce, 1/2 cup crushed tomatoes, 1/2 cup beef or chicken broth
• 12 (6-inch) corn tortillas
• 2 cups shredded sharp cheddar cheese
• 2 cups shredded Monterey Jack or pepper Jack
• 1 lime, handful fresh cilantro, 1 fresh jalapeño for topping
• Optional toppings: sour cream, extra cilantro, red onion, avocado, lime wedges

Do This

• 1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
• 2. Sauté onion and jalapeños in oil until softened. Add beef and cook until browned; drain excess fat.
• 3. Stir in garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Add black beans and green chiles; simmer a few minutes. Finish with lime juice and cilantro.
• 4. In a bowl, whisk together enchilada sauce, crushed tomatoes, and broth.
• 5. Spread a thin layer of sauce in the dish. Layer tortillas, beef-bean mixture, sliced jalapeños, and mixed cheeses; repeat layers, finishing with sauce and cheese on top.
• 6. Cover with foil and bake 20 minutes. Uncover and bake 10–15 minutes more until bubbly and golden.
• 7. Rest 10–15 minutes, garnish with toppings, slice into squares, and serve warm.

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Why You’ll Love This Recipe

• Deep, smoky Tex-Mex flavor from seasoned ground beef, black beans, and jalapeños.
• Hearty, layered bake that feeds a crowd and feels comforting and substantial.
• Uses easy-to-find ingredients and mostly pantry staples.
• Flexible heat level and lots of options for toppings and variations.

Grocery List

• Produce: 1 medium yellow onion, 3 jalapeños (2 for filling, 1 for topping), 3 cloves garlic, 1 lime, fresh cilantro, optional red onion and avocado, extra limes for serving
• Dairy: Sharp cheddar cheese (block or pre-shredded), Monterey Jack or pepper Jack cheese, sour cream (optional)
• Pantry: Olive or neutral oil, 1 1/2 lb ground beef, 1 (15-oz) can black beans, 1 (4-oz) can diced green chiles, 2 1/2 cups red enchilada sauce (canned or jarred), 1/2 cup crushed tomatoes (canned), 1/2 cup beef or chicken broth, 12 (6-inch) corn tortillas, chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, black pepper

Full Ingredients

For the Beef & Black Bean Filling

• 1 tbsp olive oil or neutral cooking oil
• 1 medium yellow onion, finely diced (about 1 1/2 cups)
• 2 jalapeños, finely chopped (seeds removed for mild, kept for spicy)
• 1 1/2 lb (680 g) ground beef (80–90% lean)
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 (15-oz / 425 g) can black beans, drained and rinsed
• 1 (4-oz / 113 g) can diced green chiles (mild or hot), undrained
• Juice of 1 lime (about 2 tbsp)
• 1/4 cup chopped fresh cilantro leaves and tender stems

For the Enchilada Sauce Layer

• 2 1/2 cups (600 ml) red enchilada sauce (store-bought or homemade)
• 1/2 cup (120 ml) crushed tomatoes or tomato sauce
• 1/2 cup (120 ml) low-sodium beef or chicken broth
• 1/2 tsp chili powder (to boost flavor, optional)
• 1/2 tsp ground cumin (optional)
• Salt to taste, if needed

For Assembling & Topping

• 12 (6-inch) corn tortillas (or 10 small flour tortillas, if preferred)
• 2 cups (about 200 g) shredded sharp cheddar cheese
• 2 cups (about 200 g) shredded Monterey Jack or pepper Jack cheese
• 1 fresh jalapeño, thinly sliced into rings (for layering and topping)
• Extra chopped cilantro, for garnish
• Sour cream, for serving (optional)
• Diced red onion, avocado slices, and lime wedges, for serving (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your dish

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with oil or nonstick spray. This will help prevent sticking and make serving easier later.

Shred the cheddar and Monterey Jack cheeses and toss them together in a bowl so you have a mixed, 4-cup cheese blend ready to go. Set aside. Drain and rinse the black beans, chop the onion, jalapeños, cilantro, and mince the garlic so everything is prepped before you start cooking.

Step 2: Sauté the aromatics and brown the beef

In a large skillet over medium-high heat, heat the 1 tbsp of oil until shimmering. Add the diced onion and cook, stirring occasionally, for 3–4 minutes, until softened and starting to turn translucent.

Add the chopped jalapeños and cook for another 1–2 minutes to soften them and release their heat and flavor. Crumble in the ground beef. Cook, breaking it up with a spatula, for 5–7 minutes, until the beef is no longer pink and beginning to brown in spots. If there is a lot of excess fat in the pan, carefully spoon some off or drain briefly, leaving a thin layer for flavor.

Step 3: Season the filling and add beans and chiles

Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds, just until fragrant. Stir in the chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper. Cook the spices with the beef mixture for 1 minute, stirring often, to bloom their flavors.

Add the rinsed black beans and the entire can of diced green chiles (including their juices). Stir well to combine everything evenly. Let the mixture simmer together for 2–3 minutes so the flavors meld and excess moisture reduces slightly. Turn off the heat, then stir in the lime juice and chopped cilantro. Taste and adjust seasoning with more salt or lime if desired. Set this hearty filling aside.

Step 4: Stir together the enchilada sauce mixture

In a medium bowl or large measuring jug, combine the red enchilada sauce, crushed tomatoes, and beef or chicken broth. If you like a bolder flavor, whisk in the additional 1/2 tsp chili powder and 1/2 tsp cumin. Taste a spoonful and add a pinch of salt if needed (some canned sauces are already quite salty, so adjust carefully).

The sauce should be pourable and slightly thinner than straight enchilada sauce. If it feels very thick, you can whisk in another splash of broth or water, 1–2 tbsp at a time. Set the sauce aside; you will use it for layering.

Step 5: Build the first layers of the enchilada bake

Spread about 1/2 cup of the sauce mixture over the bottom of the greased 9×13-inch dish, just enough to lightly coat it. This keeps the tortillas from sticking and drying out.

Lay down a single layer of tortillas over the sauce. You can overlap them slightly and tear a few in half to cover any gaps; you want the bottom mostly covered. Spoon half of the beef and black bean mixture evenly over the tortillas. Sprinkle a few fresh jalapeño slices over the beef layer if you like extra heat.

Top this with roughly one-third of the shredded cheese mixture (about 1 1/3 cups), spreading it evenly. Drizzle about 3/4 cup of the sauce over the cheese, trying to cover most of the surface without drowning it.

Step 6: Finish layering, then bake until bubbling

Repeat the layering: add another layer of tortillas, the remaining beef and bean mixture, more jalapeño slices (if using), and another third of the cheese. Drizzle over about 3/4 cup more sauce. Add a final layer of tortillas on top. Pour the remaining sauce evenly over the tortillas, then scatter the last third of the cheese all over. Arrange a few extra jalapeño rings on top for a spicy, colorful finish.

Cover the dish tightly with aluminum foil. Bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 10–15 minutes, until the cheese is melted, browned in spots, and the sauce is bubbling around the edges. If you like a deeper golden top, you can broil on high for 1–3 minutes at the end, watching closely to prevent burning.

Step 7: Rest, garnish, and serve

Remove the enchilada bake from the oven and let it rest on the counter for 10–15 minutes. This rest time allows the layers to set slightly so you can slice clean squares instead of having everything slide apart.

Just before serving, sprinkle the top with extra chopped cilantro. Add any desired toppings such as dollops of sour cream, diced red onion, and avocado slices. Cut into 6–8 generous squares and serve warm with lime wedges on the side and your favorite Tex-Mex sides like rice, simple salad, or chips and salsa.

Pro Tips

• Warm the tortillas first: Briefly warm corn tortillas in a dry skillet or the microwave wrapped in a damp towel. Warm tortillas are more flexible and less likely to crack while layering.
• Bloom the spices: Cooking the chili powder, cumin, and paprika with the beef for a minute before adding beans and liquid deepens the Tex-Mex flavor significantly.
• Use block cheese if possible: Shredding cheese from a block melts smoother and creamier than pre-shredded blends coated in anti-caking agents.
• Adjust the heat level: Remove jalapeño seeds and ribs for a milder dish, or leave them in and add extra jalapeño slices on top for a real kick.
• Don’t skip the rest time: Letting the bake sit 10–15 minutes after it comes out of the oven makes slicing neater and gives the flavors time to settle.

Variations

• All-bean & veggie version: Omit the ground beef and double the black beans. Add 1 cup of corn kernels and 1 diced red bell pepper when sautéing the onion and jalapeños.
• Chicken enchilada bake: Substitute the ground beef with 3 cups of shredded cooked chicken (rotisserie works well). Skip the browning step and simply warm the chicken with the onions, jalapeños, spices, beans, and chiles.
• Extra-smoky ranch style: Add 2–3 tbsp of chopped chipotle peppers in adobo to the filling and swap half the Monterey Jack for smoked gouda or a smoked cheddar.

Storage & Make-Ahead

Let the enchilada bake cool to room temperature. Cover tightly and refrigerate for up to 4 days. Reheat individual portions in the microwave until hot, or rewarm the whole dish covered with foil in a 350°F (175°C) oven for 20–25 minutes.

For make-ahead, assemble the dish completely but do not bake. Cover tightly with foil and refrigerate up to 24 hours, or freeze up to 2 months. If baking from refrigerated, you may need to add 5–10 minutes to the initial covered bake time. If baking from frozen, thaw overnight in the refrigerator first for best results. You can also freeze baked leftovers in airtight containers; thaw and reheat as above.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without optional toppings): about 650 calories; 36 g protein; 44 g carbohydrates; 34 g fat; 15 g saturated fat; 8 g fiber; 1,350 mg sodium. Using leaner beef, reduced-sodium broth and enchilada sauce, and lighter cheese can significantly lower the fat and sodium content.