Beef and Bean Enchiladas (Cheesy, Easy Dinner)
Easy baked beef and bean enchiladas with ground beef, black beans, red enchilada sauce, and melty cheese. A cozy family dinner ready in 30 minutes.
Equipment
Ingredients
- 1 teaspoon olive oil
- 1 small yellow onion, finely chopped
- ½ teaspoon kosher salt, divided
- 1 pound lean ground beef
- ½ teaspoon ground cumin
- 1 teaspoon granulated garlic powder
- ¼ teaspoon chili powder
- 1 (15-ounce) can black beans, drained and rinsed
- 1 ½ cup finely shredded Mexican cheese blend, divided
- 10 (8-inch) small flour tortillas, warmed
- 2 cups mild red enchilada sauce
- olive oil or avocado oil cooking spray
Instructions
- Heat the oven to 350F.
- Heat a large pot or Dutch oven over medium heat. Add the olive oil and onion, sprinkle with ¼ teaspoon salt, and cook on medium low until translucent, about 3-5 minutes.
- Add the ground beef, sprinkle with ¼ teaspoon salt as well as the cumin, garlic powder, and chili powder. Break the beef apart into small pieces and cook until browned and cooked through, about 5 minutes. Drain grease if necessary.
- Add the beans and 1 cup enchilada sauce, stirring to combine. Turn off the heat, allow to cool slightly, then add ¾ cup cheese, stirring to combine.
- Grease or spray a large, 9x13 inch baking dish. Spread ¼ cup enchilada sauce over the bottom in an even layer.
- Spray each tortilla lightly on both sides with avocado or olive oil.
- Add a heaping ⅓ cup of the beef-bean mixture to a tortilla. Roll tightly and place in the prepared casserole dish, seam side down. Repeat with the remaining tortillas and beef-bean mixture.
- Spray the top again lightly with avocado or olive oil. Drizzle the remaining ¾ cup enchilada sauce over the rolled tortillas. You can spread the sauce out evenly, or just drizzle. I personally like to leave some of tortillas bare so they crisp up slightly. Sprinkle over the remaining ¾ cup cheese.
- Bake for 20-25 minutes, or until the sauce begins to bubble along the sides and the cheese is bubbling and golden.
- Serve with toppings of your choice.
Notes
- Corn or flour tortillas can be used for this recipe. If using corn, make sure they are warmed through properly to avoid ripping.
Nutrition
Serving: 1 (of 5) | Calories: 399kcal | Carbohydrates: 16g | Protein: 34g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 88mg | Sodium: 746mg | Potassium: 358mg | Fiber: 2g | Sugar: 7g | Vitamin A: 894IU | Vitamin C: 2mg | Calcium: 235mg | Iron: 3mg
