• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes
  • About Me
  • Contact

Whole Food Bellies logo

menu icon
go to homepage
  • All Recipes
  • About Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About Me
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » All Recipes

    Author: Donna | Published: Mar 22, 2021 | Modified: May 17, 2021

    Easy Beef and Bean Enchilada Cups

    227 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe Print Recipe
    Easy Beef Enchilada

    Easy Beef and Bean Enchilada Cups using a muffin pan are a fun and delicious way to change things up at dinner time. Simply make the enchilada mixture, fill the tortillas baked in a muffin tin, top with some cheese, and you are good to go. Perfect as a main meal with a side of salad, or for adding something different to your little one's lunchbox. They are super portable to boot, which makes them perfect for your next picnic or potluck. Make the mixture ahead of time and simply bring everything together when needed for easy weeknight meal planning.

    Up close shot of beef and been enchilada with a bite taken out

    Easy Beef and Bean Enchilada Cups

    Jump to:
    • Easy Beef and Bean Enchilada Cups
    • How To Make Beef Enchiladas Using A Muffin Tin
    • Tips, Tricks, and Substitutions
    • How To Serve Mini Enchilada Cups
    • Need More Easy Weeknight Meals?
    • Recipe

    These little beef and bean enchilada cups are a cinch to make.

    You are going to need:

    • flour tortillas (sub in corn if you prefer, but they may not hold together as well or be as easy to shape into the muffin pan)
    • ground beef
    • enchilada sauce
    • black beans (tip: make a big batch of your own slow cooker black beans to have control over the salt content and to save some money)
    • fresh jalapenos (sub out for some chopped bell peppers if you are serving little ones that don't like spice)
    • salsa (sub in chopped tomatoes if that's what you have)
    • grated cheese
    • cilantro/coriander for garnishing

    You might also want some sour cream, avocado, lime wedges, chopped red onion and some extra chilli flakes or jalapeños to serve.

    Process shots of assembling ingredients for beef and bean enchiladas

    How To Make Beef Enchiladas Using A Muffin Tin

    As you can see by the step-by-step photos above these mini enchilada cups aren't hard to put together at all.

    In fact, wash their hands and roll up their sleeves, as these enchilada cups are so easy to make, the kids can fill their own!

    The hardest part is probably going to be shaping the tortillas into the muffin tins.

    Making Your Tortilla Cup (Or Boat)

    Using a large muffin tin, place a tortilla shell inside each cup by pleating the edges.

    Start by bringing the edges of the tortilla together, bending it enough to allow the center of the tortilla to be placed in the bottom of the muffin tin.

    Then work the excess by pleating the edges around, creating your boat.

    Once it is fitted, we are going to bake it and then fill it with the beef and bean mixture, top with cheese, bake again and serve.

    If your tortilla is proving to be hard to pleat, give it a quick blast in the microwave for about 20 seconds to make it more pliable.

    Too easy.

    beef and bean enchiladas in a muffin pan

    Tips, Tricks, and Substitutions

    These should be a no-stress meal and should come together with no dramas at all.

    Tortillas

    Flour tortillas are a lot more malleable and tend to be easier to shape, so I would use these in preference for this meal.

    Don't worry if the tortilla cracks a little when you are shaping it into the muffin tin, as I have a little trick:

    If you have a piece that cracks just add some grated cheese to that bit before baking and before adding the other ingredients. Once baked, the cheese will hold the tear together, preventing spillages when you load up the tortilla cup with the rest of the ingredients.

    If you do prefer to use a corn tortilla, try and find a brand that is super fresh, or one that you have worked with before that you know does not tear easily.

    Enchilada Sauce

    Be sure to check the ingredients on any store-bought enchilada sauce, as sometimes there can be some iffy ingredients (like corn syrup) added, that you just don't want if you can avoid it.

    If you would prefer to avoid store-bought Enchilada sauce you can very easily make your own at home.

    There are lots of recipes available online like this one from Ambitious Kitchen.

    Salsa/Tomatoes

    For this recipe I tend to use a fresh salsa from the cold section of the store.

    You can also used a jar of salsa if that is what you have, or you can sub out the salsa for some fresh chopped tomatoes.

    You may need to add a little more salt to the overall mixture though if using chopped tomatoes.

    Black Beans

    Be sure to properly drain and rinse the black beans.

    Failure to do this will mean the enchilada mixture will be too wet, and you will end up with soggy tortillas.

    Up close shot of a mini beef enchilada

    How To Serve Mini Enchilada Cups

    Now they are ready, it is time to serve up.

    These cheesy beef enchilada cups can be served as is straight from the oven.

    Or you can fancy it up and serve with all the toppings:

    • sour cream
    • cilantro/coriander
    • lime wedges
    • finely chopped red onion
    • fresh jalapeño slices
    • finely chopped tomatoes
    • chili flakes
    • queso

    Enchilada boats should last for about 3 days in the fridge if kept in an airtight container.

    They pack well and would be great as an addition to a lunchbox, a picnic or a potluck.

    If you make a big batch they can always be reheated.

    To Reheat Your Mini Enchilada Cups:

    These can easily be reheated by popping back into an oven heated to 350F (175C) for about 10-15 mins

    Alternatively, you can reheat them in an air fryer at 375F (180C) for about 6 mins

    overhead shot of beef enchiladas baked in muffin tin tortillas and topped with cilantro and being picked up by a hand

    Need More Easy Weeknight Meals?

    Life is busy, so it is always handy to have some quick, easy and delicious meals on hand in your recipe rotation.

    Check these out next:

    • Healthy and Quick Beef Chow Fun Recipe
    • Insanely Easy Chicken Fajita Casserole Bake
    • Easy 4 Ingredient Chicken Teriyaki Skewers
    • BBQ Chickpeas and Veggie Bowl
    beef enchiladas baked in muffin tin tortillas and topped with cilantro served on a white plate

    Happy Eating.

    xx

    Recipe

    Beef and bean enchilada

    Easy Beef and Bean Enchilada Cups

    Easy Beef and Bean Enchilada Cups using a muffin pan are a fun and delicious way to change things up at dinner time. Simply make the enchilada mixture, fill the tortillas baked in a muffin tin, top with some cheese, and you are good to go. Perfect as a main meal with a side of salad, or for adding something different to your little one's lunchbox. They are super portable to boot, which makes them perfect for your next picnic or potluck. Make the mixture ahead of time and simply bring everything together when needed for easy weeknight meal planning.
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Course Main Course
    Cuisine Anytime
    Servings 10 tortilla cups
    Calories 300 kcal

    Ingredients
     
     

    • 1 lb ground beef
    • 10 small sized flour tortillas (not large or jumbo)
    • 1 ¼ cup enchilada sauce (either homemade or storebought)
    • 1 ½ cups cooked black beans drained and rinsed
    • ⅓ cup fresh jalapeño slices seeds and ribs removed
    • 1 cup salsa (sub chopped fresh tomatoes)
    • 1 cup Mexican blend shredded cheese (or make your own mix - see notes)
    • cilantro/coriander, lime wedges, extra jalapeño, sour cream optional extras for serving
    Prevent your screen from going dark

    Instructions
     

    • Preheat the oven to 350F (175C)
    • Heat a pan over medium heat and add a splash of cooking oil of choice (I use olive oil). Once the oil is warm, add in the ground beef and use a wooden spoon to break it apart in the pan. Cook, stirring and breaking apart regularly with the wooden spoon, until just browned and cooked through. Set aside to cool.
    • Using a large muffin tin, place a tortilla shell inside each cup by pleating the edges. Start by bringing the edges of the tortilla together, bending it enough to allow the center of the shell to be placed in the bottom of the muffin with. Then work the excess by pleating the edges around, creating your boat. 
    • Once you have the done this with all of the tortillas, place into the oven and bake for 10-12 minutes., until browning on the edges. When cooking time is complete, remove from the oven and place to the side. Keep the oven on. 
    • In a medium mixing bowl, mix together the cooked ground beef, enchilada sauce, black beans, jalapenos and salsa. Mix until thoroughly mixed. 
    • Spoon the beef mixture into the tortilla cups, filling to about ¾ full and then top with cheese.
    • Return boats to the oven and cook for 15 minutes, until heated through and the cheese has melted on top.
    • Remove from the oven and serve immediately.
    • Optional: Garnish with cilantro, sour cream, lime wedges, fresh jalapeño slices and chili flakes.

    Notes

    Mexican cheese: although available in the US, this may be hard to find elsewhere. Look in the section where you find pre-grated cheese in bags. Alternatively, you can make your own by mixing together shredded mozzarella, shredded cheddar (red cheddar if you can find it), and shredded Colby cheese.
    Tortillas: if the tortillas are breaking when you are trying to fit them into the muffin pan, heat them in the microwave for about 20 seconds to make them more pliable.

    Nutrition

    Calories: 300kcalCarbohydrates: 26gProtein: 16gFat: 14gSaturated Fat: 6gTrans Fat: 1gCholesterol: 43mgSodium: 758mgPotassium: 351mgFiber: 4gSugar: 5gVitamin A: 433IUVitamin C: 5mgCalcium: 129mgIron: 3mg
    Keyword Beef and bean enchilada, easy beef enchilada, enchilada cup
    Tried this recipe?Leave a comment HERE and let us know how it was!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Enchilada beef cups served in a muffin pan

    « Red Berry Protein Smoothie Without Protein Powder
    Creamy Cauliflower Mac and Cheese Recipe »
    227 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Whole Food Bellies is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    Check out my Amazon store here.

    Reader Interactions

    Comments

    1. Naiby says

      April 26, 2021 at 11:46 am

      I like how original and fun this recipe is. I'm amazed how the tortilla bread is able to hold like that. It's perfect to carry in your hands!

      Reply
      • Donna says

        April 26, 2021 at 1:30 pm

        Definitely makes dinner time more fun for the kids 🙂

        Reply
    2. kushigalu says

      April 26, 2021 at 12:23 am

      Enchiladas are my favorite but never tried it this way. So creative. Thanks for sharing

      Reply
    3. Melanie says

      April 26, 2021 at 12:09 am

      OMG, these were so delicious! This recipe is definitely a keeper for us, my family loved it!!

      Reply
    4. Heidy says

      April 25, 2021 at 11:46 pm

      I loved all the textures and flavors of these easy beef and bean enchilada cups. I took some to work and shared it with my coworkers, and they seemed to fall in love with your recipe too! I will be looking forward to your next blog post! Your food is remarkable!

      Have a great week!
      Heidy

      Reply
      • Donna says

        April 26, 2021 at 9:26 am

        Thanks Heidy 🙂 So glad you enjoyed!

        Reply
    5. Linda says

      April 25, 2021 at 2:43 pm

      These enchilada cups are so fun and everybody in our house loves this, especially the kiddos

      Reply
    6. Sharon says

      April 23, 2021 at 12:46 pm

      These are a fun way to eat enchiladas. This is a favorite with the kids too.

      Reply
      • Donna says

        April 23, 2021 at 2:03 pm

        Absolutely! My kids love them 🙂

        Reply
    7. Kathryn says

      April 22, 2021 at 12:34 pm

      I love these individual enchilada cups! This looks so easy and delicious, I will have to try this for dinner one night this week!

      Reply
    8. GUNJAN C Dudani says

      April 22, 2021 at 12:47 am

      I like this idea of enchiladas into muffins. Its a great way for portion control and reduce wastage especially for kids.

      Reply
      • Donna says

        April 23, 2021 at 2:03 pm

        Absolutely! My kids love helping to make them, and there are never any leftovers as a result 🙂

        Reply
    9. Farrukh Aziz says

      April 21, 2021 at 10:11 pm

      I'm curious to to try out some Mexican food, and this is something I need to try! And I love the combo of beef and beans put together in enchilada cups!

      Reply
    10. Allyssa says

      April 21, 2021 at 10:04 pm

      Thanks a lot for this recipe! super helpful and easy! It's perfect and very recommended!

      Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

    Forget about hunting down weird ingredients and making trips to specialty shops.

    We are going to make the most of what is available at the store and farmer's markets all whilst enjoying some delicious meals the whole family (hopefully...if you have fussy eaters I guarantee nothing) will enjoy.

    Pop on that apron and let's get creative in the kitchen!

    More about me →

    New Recipes

    • Healthier Banana Date Salted Caramel Smoothie
    • 15 Savory Chia Seed Recipes (no puddings!)
    • Cooked Teriyaki Salmon and Rice Poke Bowl (Air Fryer)
    • Salmon Avocado BLT Salad With Herbed Ranch Dressing

    Summer Salads

    • Zesty Heirloom Tomato and Nectarine Salad
    • Avocado Chicken Salad Recipe with Passion Fruit Vinaigrette
    • Lightened Up Creamy Pasta Salad
    • Summer Stone Fruit and Spinach Strawberry Pecan Salad

    Snacks

    • Banana Blueberry Pancake Protein Smoothie Recipe
    • Ombre Banana Raspberry Smoothie Recipe
    • The Creamiest Banana Cinnamon Roll Smoothie Recipe
    • Hydrating Pineapple and Grapefruit Smoothie

    Sweet Snacks

    • Almond Butter Banana Oatmeal Bars
    • Candied Matcha Nuts
    • 5 Ingredient Coconut Matcha Energy Balls
    • No-Churn 4 Ingredient Strawberry Sherbet

    Savory Snacks

    • 5 Ingredient Cheddar and Riced Broccoli Fritters
    • Creamy Lemon Beet Hummus Recipe
    • How To Make Roasted Red Pepper Hummus
    • Roasted Za'atar Chickpeas in The Air Fryer

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit

    Copyright © 2022 Whole Food Bellies