Description
These Beef and Bean Enchiladas are a hearty and flavorful Mexican dish perfect for a family dinner. Tender beef, black beans, and a blend of spices are wrapped in tortillas, smothered in enchilada sauce, and baked to cheesy perfection. Serve with your favorite toppings for a delicious meal!
Ingredients
Scale
For the Filling:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) red enchilada sauce
- 1 can (4 ounces) diced green chiles
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly:
- 8 large flour tortillas
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat the oven: Preheat oven to 375°F (190°C).
- Cook the filling: In a skillet, cook onion in olive oil until softened. Add garlic, beef, beans, half of enchilada sauce, chiles, and spices. Simmer.
- Assemble the enchiladas: Place filling in tortillas, sprinkle with cheese, roll up, and place seam side down in a baking dish.
- Bake: Pour remaining sauce over enchiladas, top with cheese, cover with foil, and bake for 20 minutes. Remove foil and bake 5 more minutes.
- Serve: Garnish with cilantro and enjoy!
Notes
- For a spicier version, add diced jalapeños or hot enchilada sauce.
- You can use pinto beans instead of black beans.
- Enchiladas can be frozen before baking for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 520
- Sugar: 6 g
- Sodium: 1100 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 75 mg
