Beef and Bean Enchilada Bake

Flavorful ground beef and black bean filling rolled in corn tortillas, smothered in a rich red sauce, and baked until bubbly with a generous layer of melted cheddar cheese.

• Prep: 30 min
• Cook: 35 min
• Total: 1 hr 5 min
• Servings: 6
• Cuisine: Tex-Mex
• Difficulty: Easy
• Cost: $3.71/serving

Dietary

• Nut-Free
• High-Protein
• Egg-Free
• High-Fiber

Tags

• comfort food
• bake
• savory
• kid-friendly
• crowd-pleaser

Ingredients

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 yellow onion (small, diced)
• 2 clove garlic (minced)
• 1 package taco seasoning (1 ounce)
• 1 can black beans (15 ounces, rinsed and drained)
• 1 can diced tomatoes with green chilies (10 ounces, undrained)
• 1 can red enchilada sauce (28 ounces)
• 12 corn tortillas
• 2 cup shredded cheddar cheese (shredded, divided)
• 1 cup long grain white rice
• 2 cup water
• 0.5 teaspoon salt
• 0.25 cup fresh cilantro (chopped)
• 1 avocado (diced, for serving)

Instructions

1. Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9x13-inch baking dish. Pour 1 cup of the red enchilada sauce into the bottom of the dish.
2. In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain excess fat.
3. Add diced yellow onion and minced garlic to the skillet with the beef and cook until softened, about 3-5 minutes. Stir in the taco seasoning, rinsed black beans, and undrained diced tomatoes with green chilies. Cook for another 5 minutes, allowing flavors to meld.
4. While the beef mixture cooks, combine long grain white rice, water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all water is absorbed and rice is tender. Keep covered off heat for 5 minutes before fluffing with a fork.
5. To assemble enchiladas, warm the corn tortillas slightly in the microwave (30 seconds per stack of 6) or on a dry skillet to make them pliable. Spoon about 1/4 cup of the beef and bean filling down the center of each tortilla, sprinkle with a small amount of shredded cheddar cheese, then roll tightly and place seam-side down in the prepared baking dish.
6. Once all enchiladas are rolled and placed in the dish, pour the remaining red enchilada sauce over the top, ensuring all tortillas are covered. Sprinkle with the remaining shredded cheddar cheese.
7. Bake for 20-25 minutes, or until cheese is melted and bubbly and the sauce is heated through. Let rest for 5 minutes before serving.
8. Serve the enchiladas with Spanish rice, garnished with fresh cilantro and diced avocado, if desired.

Notes

For easier assembly, slightly warm the corn tortillas before filling. This prevents them from breaking when rolled. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Nutrition (per serving)

• Calories: 570
• Protein: 31.5 g
• Carbohydrates: 61.2 g
• Fat: 21.8 g
• Fiber: 9.8 g
• Sodium: 1450 mg
• Saturated Fat: 9.5 g
• Sugar: 8.7 g
• Cholesterol: 60 mg