Easy Beef and Black Bean Enchiladas ~ Easily Gluten Free

Until today… I have been making basic beef enchiladas very similar to the recipe I got off the back of an enchilada sauce can several years ago (but gluten free for over three years, of course. First with corn tortillas and now with the gluten free flour tortillas by Mission.)

I would occasionally spruce it up a bit on the inside, but mostly just concentrated on jazzing it up with the toppings.

Fast forward to this week and our Church Conference where I have volunteered to bring some gluten free enchiladas and all of a sudden I have finally gotten the kick in the seat to try something I have been meaning to for awhile.

I wasn’t totally sure how it would work out, so I did a test batch today for lunch and it was a success. Yay! The recipe is still extremely easy and just has a few more ingredients. This one has quite a bit more kick, too. You can easily omit the diced jalapenos if you like yours mild or even double it for a real kick.

These also have quite a bit more filling than my original enchiladas, because I was wanting us to be able to fill up on more of the filling without needing to have as many tortillas. The combination of being able to fill them quite a bit fuller and adding the black beans and onions definitely helped with that.

You can also stretch this recipe by filling the tortillas with a lot less filling in each one (like the original recipe which uses 1 lb ground meat for 10 tortillas and does not include any beans) and end up with many more skinnier enchiladas. You will definitely need an extra baking dish to do this.

Here is a close up of what it looks like inside. Yummo!

Next time I will be spreading my enchiladas out into two pans, because they were squeezed in the 13×9 baking dish so much (since they were so full) that they were a bit difficult to get out in one piece, especially the first few. I also will be doing them with less filling per tortilla for our church dinner so they will go further. This recipe will work great either way.

Easy Beef and Black Bean Enchiladas ~ Easily Gluten Free

Stephanie Parker


  • 2 lbs ground beef or turkey
  • 1 large onion diced
  • 1 can black beans rinsed and drained
  • 2 tbsp jalapenos diced very small
  • 2 10 oz cans Enchilada Sauce ~ GF if needed ~ or homemade
  • 3-4 cups of shredded sharp cheddar cheese ~ make sure this is GF if necessary
  • 10-12 flour tortillas ~ GF if needed ~ up to about 20 if you want to stretch the recipe


  • Heat oven to 375 degrees.
  • Brown the ground beef and diced onion over med-high heat until thoroughly cooked; drain.
  • Stir in the rinsed and drained black beans and the diced jalapenos.
  • Stir in 3/4 cup of the enchilada sauce. Now, stir in 1/2 of your shredded cheese.
  • Lightly grease your 13x9x2 baking dish with cooking spray.
  • Spoon enchilada filling down center of a tortilla (about 1/2 cup for fuller enchilada or about 1/4 cup for about twice as many skinnier enchiladas). Roll up and place seam-side down in your baking dish. Continue until done. If necessary, use a second baking dish. (Mine did fine in one dish, but they were a bit difficult to remove the first few in one piece since it was tight.)
  • Pour remaining enchilada sauce over the top; sprinkle with the remaining cheese.
  • Bake at 375 degrees for 15-20 minutes.


I only topped them with cilantro this time. I often will top my enchiladas with a variety of goodies such as: avocado, guacamole, sour cream, salsa, cilantro, red onions, black olives, etc and even lay it on a bed of spinach or lettuce. The possibilities are endless.

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