Beef and Black Bean Enchiladas

Submitted by KEA-CA

"This was "created" on a day with minimal ingredients in the house. I am more of a fan of ground beef rather than shredded beef but either can be used. Also, my preference for this dish is medium ground beef. I know!! More fat, but the flavor is great!! Again - your choice! I guessed on the ounces of the can of black beans - just the normal size is fine. Easy to modify to your personal taste."

 

• Ready In: 1hr 10mins
• Ingredients: 6
• Yields: 5 enchiladas
• Serves: 2-3

ingredients

• 453.59 g ground beef
• 118.29 ml onion, diced
• 226.79 g can black beans
• 473.18 ml cheddar cheese, shredded
• 5-6 tortillas (I used the smaller variety)
• 591.47 ml enchilada sauce, # 402189

directions

1. Prepare Enchilada Sauce #402189.
2. As it simmers, fry the ground beef and onions - season well with salt and pepper.
3. When the ground beef is cooked through, remove from heat. Allow to cool slightly.
4. Stir in half of the can of black beans (or more if you prefer!) and 3/4 cup of the shredded cheese.
5. Assemble enchiladas by placing several tablespoons of filling in the tortilla and rolling it up tightly.
6. Place 1 cup of Enchilada Sauce #402189 in the bottom of the casserole (enough to cover the bottom).
7. Place enchiladas side by side in the pan, top with remaining enchilada sauce and sprinkle remaining cheddar cheese on top.
8. Bake in a covered casserole pan at 350°F for 30-40 minutes, until tortillas are tender and heated through.