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cooked gluten-free beef black bean enchiladas in a casserole with guacamole and coleslaw

Cheesy Beef and Black Bean Enchiladas

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  • Author: Karen
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 45 minutes
  • Yield: 5 1x
  • Category: Main Course
  • Method: Oven
  • Cuisine: Mexican
  • Diet: Gluten Free


This cheesy beef and black bean enchilada recipe has an authentic Tex-Mex sauce and is adaptable to many diets. The various tortilla options help meet multiple dietary goals: Gluten-Free, Grain Free, and High Fiber Recipes for cheesy, meaty perfection!


Units Scale

Enchilada Sauce

  • 2 Tablespoons butter
  • 2 Tablespoons arrowroot starch, cornstarch, or almond flour*
  • 1 Tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground oregano
  • 1/4 teaspoon cayenne pepper
  • 3 Tablespoons tomato paste**
  • 2 cups of low-sodium beef broth – (SCD use homemade)


  • 1 lb grass-fed ground beef
  • 1 Tablespoon olive oil
  • 1 onion red, white, or yellow, chopped
  • 4-oz can of mild green chilis, chopped
  • 16-oz can of black beans, drained or 1.5 cups of homemade pre-cooked beans, recipe here***
  • 1/2 teaspoon freshly ground black pepper
  • 8 soft tortillas, room temperature or warmed – flour, corn, grain-free, collard greens****
  • 1 cup shredded Cheddar, Colby, or Colby-jack cheese
  • 1/2 teaspoon salt


  • 23 Tablespoons fresh cilantro, chopped
  • Lime slices, optional
  • Favorite fruit salsa, optional (peach, pineapple, mango)



Preheat the oven to 325º

Make Enchilada Sauce

  1. In a small saucepan, melt the butter, add arrowroot, and stir until combined.
  2. Combine all the spices and whisk the mixture constantly.
  3. Stir in the tomato paste.
  4. Slowly add the beef broth and boil the mixture until the sauce slightly thickens. Remove from heat.

Cook Filling

  1. Place ground beef in a large skillet over medium heat and break up with a wooden spoon until brown. Pour off fat.
  2. Pour the olive oil and add the onion and cook until soft.
  3. Mix in chilis, drained black beans, and pepper.
  4. Add ½ cup of the enchilada sauce to the meat and bean mixture.

Assemble Enchiladas

  1. Coat the bottom of a 9 x 13 casserole dish with 1/4 cup of enchilada sauce to coat the bottom.
  2. Fill each tortilla with 2 tablespoons of meat filling and carefully roll it up. Place it seam-side down in a casserole dish. Repeat with remaining tortillas. Collard green recipe here, if using.
  3. Spoon any remaining meat mixture along the sides of the casserole.
  4. Top with remaining sauce over all tortillas to cover completely. Don’t leave any open areas without sauce. If making ahead, cover and place in the refrigerator until ready to cook.


  1. Sprinkle with cheese and bake for 15 minutes. If the casserole is stored in the refrigerator, add 5 – 10 minutes to the cooking time.



*Check for compliance of arrowroot if you are on a grain-free diet

** Freeze the remaining tomato paste in ice cube trays or small baggie for future use

*** Make SCD beans a day ahead with this recipe.

****Warm tortillas if they are cracking while rolling. See the post above for warming tips. For grain free, I use Siete Brand almond or cashew tortilla but check for compliance with your dietary restrictions.

Note: The nutritional information was calculated with whole wheat low-carb tortillas from La Tortilla Factory

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