Description
These Cheesy Beef & Bean Enchiladas are a delicious and satisfying Mexican-inspired meal. Filled with seasoned ground beef, black beans, and gooey cheese, these enchiladas are sure to be a family favorite. Baked to perfection and topped with enchilada sauce, they are perfect for a cozy dinner any night of the week.
Ingredients
Scale
For the Filling:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can red enchilada sauce, plus extra for topping
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
For Assembly:
- 8 medium flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Chopped fresh cilantro for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook the Filling: In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, then brown the ground beef. Stir in the black beans, enchilada sauce, cumin, chili powder, smoked paprika, and salt. Simmer for 5 minutes.
- Assemble the Enchiladas: Fill each tortilla with the beef and bean mixture, sprinkle with cheese, roll up, and place seam-side down in a baking dish. Pour remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes until cheese is melted and bubbly.
- Serve: Garnish with chopped cilantro before serving.
Notes
- You can use corn tortillas for a gluten-free version.
- Add chopped green chiles or jalapeños for extra heat.
- Serve with sour cream, avocado, or a squeeze of lime.
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 60mg
