Smothered Beef & Bean Enchiladas
Smothered Beef & Bean Enchiladas
Ingredients
For the Beef & Bean Filling
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 cup yellow onion, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can pinto beans, 15 ounce, rinsed and drained
- 1 can diced tomatoes with green chilies, 10 ounce (Rotel)
- 1 cup beef broth
For the Enchilada Sauce
- 1 can red enchilada sauce, 10 ounce
- 1/2 cup cheese dip
- 1/2 cup water
For Assembly & Topping
- 10 flour tortillas, small
- 2 cups shredded cheese
- as needed fresh cilantro, for garnish
- as needed sour cream or plain Greek yogurt, for serving
- as needed sliced jalapeños, for serving
Instructions
- 1
Set your multi-cooker to "Sear/Sauté" mode (or use a large pot over medium-high heat). Add the olive oil. Once hot, add the chopped yellow onion and cook for 3-5 minutes until softened.
⏱️ 5 min
- 2
Add the ground beef to the pot with the softened onions. Break up the meat with a spatula and cook until it is fully browned. Carefully drain any excess fat from the browned ground beef.
⏱️ 8 min
- 3
Return the pot to the multi-cooker. Add the chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Stir to combine the seasonings with the beef. Add the rinsed and drained pinto beans and the diced tomatoes with green chilies (Rotel). Stir well.
⏱️ 3 min
- 4
Pour in the beef broth and stir everything together. Bring the mixture to a simmer. Turn off the multi-cooker and let the filling cool slightly while you prepare the sauce.
⏱️ 5 min
- 5
In a small bowl, combine the red enchilada sauce, cheese dip, and water. Whisk until smooth. This creates the "smothered" sauce for the enchiladas.
⏱️ 3 min
- 6
Preheat your oven to 375°F. Pour a thin layer of the prepared enchilada sauce into the bottom of a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 7
Take one small flour tortilla. Spoon a generous amount of the beef and bean filling onto the center of the tortilla, then sprinkle a small amount of shredded cheese over the filling. Tightly roll up the tortilla and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging them snugly in the dish.
⏱️ 7 min
- 8
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are well-covered ("smothered"). Sprinkle the remaining shredded cheese evenly over the sauce.
⏱️ 2 min
- 9
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
⏱️ 25 min•🌡️ 375
- 10
For a golden-brown top, remove the foil during the last 5 minutes of baking, or briefly broil until the cheese is lightly browned. Let the enchiladas rest for a few minutes before serving.
⏱️ 5 min
- 11
Serve hot with optional toppings such as fresh cilantro, sour cream or plain Greek yogurt, and sliced jalapeños.
Kitchen Tools
Nutrition Facts (per serving)
Smothered Beef & Bean Enchiladas
For the Beef & Bean Filling
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 cup yellow onion, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can pinto beans, 15 ounce, rinsed and drained
- 1 can diced tomatoes with green chilies, 10 ounce (Rotel)
- 1 cup beef broth
For the Enchilada Sauce
- 1 can red enchilada sauce, 10 ounce
- 1/2 cup cheese dip
- 1/2 cup water
For Assembly & Topping
- 10 flour tortillas, small
- 2 cups shredded cheese
- as needed fresh cilantro, for garnish
- as needed sour cream or plain Greek yogurt, for serving
- as needed sliced jalapeños, for serving
Instructions
- 1
Set your multi-cooker to "Sear/Sauté" mode (or use a large pot over medium-high heat). Add the olive oil. Once hot, add the chopped yellow onion and cook for 3-5 minutes until softened.
⏱️ 5 min - 2
Add the ground beef to the pot with the softened onions. Break up the meat with a spatula and cook until it is fully browned. Carefully drain any excess fat from the browned ground beef.
⏱️ 8 min - 3
Return the pot to the multi-cooker. Add the chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Stir to combine the seasonings with the beef. Add the rinsed and drained pinto beans and the diced tomatoes with green chilies (Rotel). Stir well.
⏱️ 3 min - 4
Pour in the beef broth and stir everything together. Bring the mixture to a simmer. Turn off the multi-cooker and let the filling cool slightly while you prepare the sauce.
⏱️ 5 min - 5
In a small bowl, combine the red enchilada sauce, cheese dip, and water. Whisk until smooth. This creates the "smothered" sauce for the enchiladas.
⏱️ 3 min - 6
Preheat your oven to 375°F. Pour a thin layer of the prepared enchilada sauce into the bottom of a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 7
Take one small flour tortilla. Spoon a generous amount of the beef and bean filling onto the center of the tortilla, then sprinkle a small amount of shredded cheese over the filling. Tightly roll up the tortilla and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging them snugly in the dish.
⏱️ 7 min - 8
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are well-covered ("smothered"). Sprinkle the remaining shredded cheese evenly over the sauce.
⏱️ 2 min - 9
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
⏱️ 25 min•🌡️ 375 - 10
For a golden-brown top, remove the foil during the last 5 minutes of baking, or briefly broil until the cheese is lightly browned. Let the enchiladas rest for a few minutes before serving.
⏱️ 5 min - 11
Serve hot with optional toppings such as fresh cilantro, sour cream or plain Greek yogurt, and sliced jalapeños.