Description
Delicious beef enchiladas topped with cheese and enchilada sauce.
Ingredients
Scale
- 1 lb lean ground beef
- 8 corn tortillas
- 1 can (15 oz) black beans, rinsed and drained
- 2 cups shredded cheese (cheddar and Monterey Jack mix)
- 2 cups enchilada sauce
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tsp cumin
- 2 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C) and grease a large baking dish.
- Sauté diced onion in a skillet over medium heat for 3-4 minutes until translucent. Add minced garlic and cook for an additional minute.
- Brown the ground beef in the skillet for 5-7 minutes; drain excess fat.
- Stir in black beans, cumin, chili powder, salt, and pepper; cook for 2-3 minutes until heated through.
- Fill each tortilla with 2-3 tablespoons of the beef mixture and roll tightly. Place seam-side down in the baking dish.
- Pour enchilada sauce over the top and sprinkle with shredded cheese.
- Bake for 20-25 minutes until cheese is bubbly and golden brown.
Notes
- Can substitute ground turkey for a leaner option.
- Add vegetables like bell peppers or zuchinni for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 60mg