These Beef Enchiladas are packed with seasoned ground beef, black beans, and sweet pineapple chunks, all wrapped in soft corn tortillas and smothered in a rich, homemade enchilada sauce. I started making these when I wanted to put a twist on traditional enchiladas, and the combination of sweet pineapple with savory beef and spicy jalapeños turned out to be absolutely delicious. The homemade sauce is easy to make and tastes so much better than anything from a can, with warm spices, a hint of cocoa, and just the right amount of heat.
If you love easy, flavorful meals, you'll also want to try my Creamy Sausage Rigatoni, Sweet Potato and Chickpea Curry, and for something indulgent, my One Pot Mac and Cheese.
Why You'll Love These Beef Enchiladas
Sweet and savory combination. The pineapple adds a subtle sweetness that balances the spicy jalapeños and rich beef.
Homemade enchilada sauce. The sauce is easy to make and tastes so much better than canned. It's rich, flavorful, and slightly spicy.
Ready in 1 hour. From chopping to baking, these enchiladas come together in about an hour. Perfect for weeknight dinners.
Crowd-pleaser. Everyone loves enchiladas, and the sweet-savory combo makes these extra special.
Great for meal prep. Make a big batch and reheat throughout the week for easy lunches or dinners.
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Beef Enchiladas INGREDIANTS
Here's everything you need to make these flavorful Beef Enchiladas.
See Recipe Card Below This Post For Ingredient Quantities
For the Enchiladas:
- Jalapeño: Adds a mild heat and fresh flavor. Removing the seeds keeps it from being too spicy.
- Garlic cloves: Minced garlic adds a savory, aromatic depth to the beef filling.
- Cooking oil: For sautéing the jalapeño, garlic, and beef.
- Lean ground beef: The base of the filling. Lean beef works best because it doesn't release too much grease.
- Black beans: Drained and rinsed canned black beans add protein, fiber, and a creamy texture.
- Chili powder: A mild blend of spices that adds warmth without overwhelming heat.
- Salt: Seasons the filling and brings out all the other flavors.
- Pineapple chunks: Canned pineapple adds a sweet, tangy flavor that balances the savory beef and spicy jalapeños. Make sure to drain and chop them.
- Green onions: Sliced green onions add a mild onion flavor and a pop of color.
- Fresh cilantro: Roughly chopped cilantro adds a fresh, herby flavor that brightens the filling.
- Corn tortillas: Use 6-inch corn tortillas for traditional enchiladas. They hold up well when baked.
For the Sauce:
- Vegetable oil: The base for the roux that thickens the enchilada sauce.
- All-purpose flour: Combines with the oil to create a roux that thickens the sauce.
- Chili powder: Adds the main flavor to the sauce. This is a mild chili powder, not cayenne.
- Water: Thins the sauce to the right consistency.
- Tomato paste: Adds a rich, concentrated tomato flavor and helps thicken the sauce.
- Ground cumin: Adds a warm, earthy flavor that's essential in enchilada sauce.
- Garlic powder: Adds savory depth without needing to mince fresh garlic.
- Cayenne pepper: Adds heat. Use less if you prefer milder enchiladas.
- Unsweetened cocoa powder: Optional, but it adds a rich depth and balances the sweetness of the pineapple. Just a little bit goes a long way.
- Salt: Seasons the sauce and enhances all the other flavors.
How to Make Beef Enchiladas
Here's how to make these sweet and savory Beef Enchiladas from start to finish.
- Prepare the filling: Slice the jalapeño in half lengthwise, remove the seeds and ribs, then dice the remaining pepper. Mince the garlic. Heat 1 tablespoon of cooking oil in a large skillet over medium heat. Add the diced jalapeño and minced garlic and sauté for 1 to 2 minutes until the garlic is soft and fragrant. Add the ground beef and cook, breaking it apart with a spoon, until it's fully browned and no longer pink. Stir in the drained black beans, chili powder, and salt, and heat everything through. Turn off the heat and mix in the chopped pineapple, sliced green onions, and roughly chopped cilantro. Set the filling aside.
- Make the enchilada sauce: In a medium pot, combine the vegetable oil, flour, and chili powder over medium heat. Whisk constantly until the mixture is bubbling, about 1 minute. This creates a roux that will thicken the sauce. Add the water, tomato paste, cumin, garlic powder, cayenne pepper, cocoa powder if you're using it, and salt. Whisk everything together until smooth, then let the sauce simmer for a few minutes until it thickens slightly. Remove from heat.
- Assemble the enchiladas: Preheat your oven to 375°F (190°C). Warm the corn tortillas in the microwave, 4 to 6 at a time, covered with a damp paper towel, for about 30 seconds. This makes them soft and pliable so they don't crack when you roll them. Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch casserole dish. Fill each tortilla with about 3 tablespoons of the beef mixture, then roll it up tightly and place it seam side down in the casserole dish. Repeat with the remaining tortillas, arranging them snugly in the dish. Pour the remaining enchilada sauce over the top, making sure all the enchiladas are covered.
- Bake: Bake the enchiladas in the preheated oven for 30 minutes, or until the edges of the tortillas are crispy and the sauce is bubbling. The enchiladas should be golden on the edges and heated through.
- Garnish and serve: Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with your favorite toppings like sour cream, shredded cheese, lime wedges, avocado slices, fresh cilantro, or pickled jalapeños. Serve hot and enjoy.
Substitutions and Variations
Different protein: Use ground turkey, chicken, or pork instead of beef for a different flavor.
Add cheese to the filling: Stir in 1 cup of shredded cheddar or Monterey Jack cheese to the beef mixture before rolling.
Make it vegetarian: Skip the beef and double the black beans, or use sautéed mushrooms or sweet potatoes.
Different tortillas: Use 8-inch flour tortillas if you prefer. You'll get 8 larger enchiladas instead of 12.
Spicier sauce: Add more cayenne pepper or a chopped chipotle pepper in adobo sauce.
Skip the pineapple: If you're not a fan of sweet and savory, leave out the pineapple and add diced bell peppers or corn instead.
Equipment
Large skillet: For cooking the beef filling.
Medium pot: For making the enchilada sauce.
Whisk: For mixing the sauce until it's smooth and lump-free.
9×13-inch casserole dish: For assembling and baking the enchiladas.
Knife and cutting board: For chopping the jalapeño, garlic, green onions, and cilantro.
Microwave-safe plate and damp paper towel: For warming the tortillas so they don't crack when you roll them.
Storage and Reheating Tips
Refrigerator: Store leftover enchiladas in an airtight container in the fridge for up to 3 days.
Freezer: You can freeze baked enchiladas for up to 3 months. Wrap them tightly in foil or store in a freezer-safe container.
Reheating: Reheat in a 350°F oven for 15 to 20 minutes until warmed through. You can also reheat individual servings in the microwave for 2 to 3 minutes.
Make ahead: You can assemble the enchiladas up to a day ahead and keep them covered in the fridge until you're ready to bake.
Serving Suggestions
With Mexican rice: Serve the enchiladas with fluffy Mexican rice or cilantro lime rice on the side.
Refried beans: A scoop of refried beans or black beans makes a great side dish.
With a simple salad: A crisp lettuce salad with lime vinaigrette balances the richness of the enchiladas.
With chips and guacamole: Serve tortilla chips and homemade guacamole as an appetizer or side.
Expert Tips
Warm the tortillas. This is crucial. Cold tortillas will crack when you try to roll them. Warming them in the microwave with a damp paper towel makes them soft and pliable.
Don't skip the sauce on the bottom. Spreading sauce on the bottom of the casserole dish prevents the enchiladas from sticking and adds extra flavor.
Roll them tightly. Rolling the enchiladas tightly keeps the filling from spilling out during baking.
Use fresh cilantro. Fresh cilantro adds so much more flavor than dried. If you're not a fan of cilantro, you can leave it out or use fresh parsley instead.
Let the sauce simmer. Simmering the enchilada sauce for a few minutes thickens it and deepens the flavor.
Add the cocoa. Even if it sounds strange, the cocoa adds a subtle richness that balances the sweetness of the pineapple without making the sauce taste like chocolate.
FAQ
The key to sweet and savory beef enchiladas is adding a sweet element like pineapple or corn to the filling, which balances the savory beef and spicy jalapeños. The pineapple in this recipe adds a subtle sweetness that doesn't overpower the dish. Adding a touch of cocoa powder to the enchilada sauce also helps balance the flavors by adding depth and richness. The combination creates a complex, delicious flavor profile that's both comforting and exciting.
Yes, corn tortillas are traditional for enchiladas and work beautifully when baked. The key is to warm them first so they're soft and pliable, which prevents them from cracking when you roll them. You can warm them in the microwave covered with a damp paper towel, or quickly dip them in warm enchilada sauce before filling. Corn tortillas have a slightly nutty flavor that complements the beef filling and hold up well in the oven.
Baked beef enchiladas will last in the fridge for up to 3 days when stored in an airtight container. The sauce may thicken as it sits, but the enchiladas will still taste delicious. Reheat them in the oven at 350°F for 15 to 20 minutes, or in the microwave for 2 to 3 minutes. If the enchiladas seem dry after refrigerating, drizzle a little extra enchilada sauce or salsa over the top before reheating.
Yes, you can make the Beef Enchiladas sauce up to 3 days ahead and store it in an airtight container in the fridge. The flavors actually deepen and improve as the sauce sits. When you're ready to use it, warm it gently on the stovetop and give it a good stir. You can also freeze the sauce for up to 3 months. Just thaw it in the fridge overnight before using.
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Pairing
These are my favorite dishes to serve with Beef Enchiladas
Beef Enchiladas
Ingredients
Method
- Prepare all ingredients before starting.
- Slice the jalapeño, remove seeds, dice the remaining pepper, and mince the garlic. Sauté jalapeño and garlic in 1 tablespoon oil over medium heat for 1–2 minutes until fragrant and garlic softens.
- Add ground beef to the skillet and cook until fully browned. Drain and rinse black beans, then add them to the skillet along with chili powder and salt. Stir and heat through.
- Turn off heat and stir in drained pineapple, sliced green onions, and chopped cilantro.
- Preheat oven to 375°F (190°C)
- To make the sauce, combine 2 tablespoon oil, 2 tablespoon flour, and 2 tablespoon chili powder in a medium saucepan over medium heat. Whisk until mixture bubbles and cook 1 minute.
- Add water, tomato paste, cumin, garlic powder, cayenne, cocoa, and salt. Whisk to combine and bring to a gentle simmer until thickened. Turn off heat.
- Warm tortillas in the microwave, 4–6 at a time, covered with a damp paper towel.
- Fill each tortilla with about 3 tablespoon beef mixture, roll up, and spread a thin layer of sauce in the bottom of a 9x13-inch casserole dish. Place rolled tortillas seam side down in the dish. Repeat until all filling is used.
- Pour remaining sauce over enchiladas and bake in preheated oven for 30 minutes, until edges are lightly crisp and sauce is bubbling.
- Garnish with desired toppings such as sour cream, cilantro, lime wedges, or diced avocado before serving.
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