There’s something about homemade enchiladas that just feels comforting—warm tortillas, rich sauce, and plenty of melted cheese. This recipe is simple, satisfying, and perfect for a cozy dinner when you want something homemade without spending too many hours in the kitchen.

Recently, I was lucky enough to spend some time in Puerto Vallarta with my family, and it completely reignited my love for Mexican food. Every morning we would wander down for breakfast, and more often than not I found myself adding enchiladas to my plate—specifically black bean ones. There’s just something about the combination of soft tortillas, savory filling, and flavorful sauce that never gets old. After two weeks of enjoying them daily (yes, I really did have them almost every morning!), I came home inspired to recreate that comforting flavor at home.

While this version is simple and family-friendly, it captures the same cozy feeling I fell in love with on that trip—warm, saucy, and packed with flavor. It’s the kind of meal that brings everyone to the table quickly and always disappears just as fast.

Ingredients

Sauce:

3 tbsp canola oil

3 tbsp flour 

1 tbsp ground chili powder 

1 tsp ground cumin

½ tsp garlic powder

¼ tsp dried oregano

¼ tsp salt, to taste

2 tablespoons tomato paste

2 cups broth

1 tsp or distilled white vinegar

Black pepper, to taste

Ground meat filling:

500g ground beef

½ diced onion

2 ½ tbsp taco seasoning

14oz black beans

Assembly:

9 Tortillas – corn based ones to be gluten free

400g mozzarella cheese

Instructions:

1. For the sauce, heat oil of choice in a pan over medium heat. Whisk in the flour and cook for about 1 minute. Stir in chili powder, cumin, garlic powder, oregano, salt, and pepper, then add tomato paste. Slowly whisk in the broth until smooth and simmer for 3–5 minutes until slightly thickened. Stir in the vinegar and adjust seasoning to taste.
2. In a separate skillet, cook the diced onion until soft. Add the ground beef and cook until browned, then stir in taco seasoning and black beans. Sauté for a few minutes until the meat is fully cooked and everything is well combined.
3. Spread a thin layer of sauce in a 9×13 baking dish. Fill each tortilla with the beef mixture and a sprinkle of mozzarella cheese, roll them up, and place seam-side down in the dish. Pour the remaining sauce over the tortillas, making sure they are fully covered, and top with more cheese.
4. Bake at 375°F for 20–25 minutes, until hot and bubbly with melted cheese on top. Serve warm with sour cream, scoops of diced tomatoes or guacamole if desired.

My morning breakfast with a black bean enchiladas- 10/10