Ingredients
1 lb ground beef
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) enchilada sauce
1 teaspoon chili powder
1/2 teaspoon cumin
8 flour tortillas
1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Salt and pepper to taste
Instructions
-
Preheat the oven to 350°F (175°C).
-
In a skillet over medium heat, brown the ground beef. Drain any excess fat.
-
Stir in chili powder, cumin, salt, and pepper. Mix well.
-
Add black beans and 1/2 cup of enchilada sauce. Stir until combined.
-
Spoon the beef and bean mixture onto the center of each tortilla and roll tightly. Place rolled tortillas in a baking dish.
-
Pour remaining enchilada sauce over the tortillas and sprinkle with shredded cheese.
-
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
-
Serve hot and enjoy!
Notes
-
Variations: Add diced bell peppers, onions, or corn to the beef mixture for extra flavor and nutrition. For a spicier kick, include chopped jalapeños or hot sauce.
-
Substitutions: Use ground turkey or chicken for a lighter version, or swap the beef with extra black beans or veggies for a vegetarian option.
-
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in the oven at 350°F (175°C) for 15 minutes or microwave individual servings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
- Diet: Gluten Free
