These beef and bean enchiladas are so saucy and delicious! A hearty, cheesy, dairy free filling and a tomato based sauce make a tasty and comforting casserole that you will love.
I love to figure out ways to adapt comfort food to make it gluten free, dairy free, and allergy friendly. So many comfort food recipes have lots of cheese, or cream, or butter, or gluten-filled bread crumbs on top, or any number of allergens in the recipe.
With the right ingredients, you can recreate these comforting dishes and make them suitable for just about any dietary need.
Ingredient Notes
- Ground Beef – I recommend ground round – 85/15 lean ground beef for the best flavor. You could also make these with ground turkey if you prefer.
- Gluten Free Tortillas – There are a few different brands of gluten free tortillas. Some brands to look into are Mission, BFree, or Rudi’s.
- Enchilada Sauce – If you can’t find a brand of canned enchilada sauce that works for you, you can always make enchilada sauce from scratch.
- Dairy Free Cheese – You can use any brand of dairy free shreds that work for your dietary needs.
- Seasonings – Garlic powder, chili powder, cumin, salt, and pepper add flavor to the meat filling.
Step by Step Instructions
- Cook the onion and ground beef in the olive oil. Once it’s browned, add the ketchup and seasonings.
- Add the refried beans and dairy free cheese. Stir to combine. If the mixture seems a little dry, add about a ¼ cup of water.
- Pour some enchilada sauce in the bottom of a casserole dish. Fill each gluten free tortilla with the meat and bean mixture. Place the enchiladas seam side down in the dish.
- Pour the enchilada sauce over the tortillas. Use a spoon to make sure the tortillas are all covered. Sprinkle the rest of the dairy free cheese on top. Cover the dish with foil.
- Bake the enchiladas at 375 degrees F for about 40-45 minutes. Allow to cool for a few minutes, then serve.
Storage
Store leftovers in the refrigerator. They should stay fresh for about 4 days.
Serving Suggestions
Serve these enchiladas with:
- Homemade Guacamole
- Simple Green Salad
- Chips and Salsa
Disclosure: This post contains affiliate links.
Recipe
Saucy Beef and Bean Enchiladas (Gluten Free, Dairy Free).
These beef and bean enchiladas are smothered in a flavorful sauce and lots of dairy free cheese. This is comfort food at its best!
Ingredients
- 1 Tablespoon olive oil
- 1 pound ground round
- 1 cup sweet onion diced
- ½ teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 Tablespoon ketchup
- 16 ounces refried beans
- 19 ounces mild red enchilada sauce
- 8 ounces dairy free shredded cheese
- 8 gluten free tortillas
Instructions
- Preheat the oven to 375 degrees F.
- Put the olive oil and the onion in a large frying pan over medium heat. Cook for a couple of minutes, then add the ground beef.
- Cook the beef until it browns, then add the chili powder, cumin, garlic powder, salt, pepper,and ketchup. Stir to combine.
- Add the refried beans and half of the dairy free cheese. Stir well. If the mixture seems too dry, add about a quarter cup of water.
- Pour â…” of a cup of enchilada sauce into the bottom of a rectangular casserole dish.
- Spoon filling into the tortillas one at a time, and fold them over. Place them seam side down in the casserole dish.
- Pour the rest of the enchilada sauce over the enchiladas, making sure all of the tortillas are covered. Top with the remaining dairy free cheese.
- Cover the casserole dish with foil, and bake at 375 degrees F for 40-45 minutes.
- Allow to cool for a few minutes, then serve.
Notes
Store leftovers in the refrigerator. They should stay fresh for about 4 days.
Nutrition facts are for one enchilada.
Nutrition
Calories: 372kcalCarbohydrates: 36gProtein: 19gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 37mgSodium: 1601mgPotassium: 256mgFiber: 6gSugar: 8gVitamin A: 537IUVitamin C: 2mgCalcium: 97mgIron: 4mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!
My Sharona
I made this for a friend’s family (dairy and wheat allergies) and I can’t wait to make it again for myself. They loved it. I had one for lunch and it was delicious. Took me couple of tries to remember to soften the tortillas in a damp paper towel in the microwave. Then they don’t crack when you roll them.
Kelly Roenicke
That’s a great tip about the tortillas! I’m so happy you loved this recipe.
D
One of my new favorite meals!