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Ingredients
Scale
- 1 tablespoon oil
- ½ medium white onion (finely diced (about ½ cup))
- 3 cloves garlic (minced (about 2–3 teaspoons))
- 1 ½ pounds lean ground beef
- salt & cracked black pepper (to taste)
- 2 tablespoons taco seasoning
- ½ teaspoon ground cumin
- 2 tablespoons tomato paste
- 1 tablespoon flour
- ¼ cup water (or as needed)
- 1 (15-oz) can black beans (or pinto beans, rinsed and drained)
- 1 (4-oz) can diced green chilies (optional)
- 1 lime (juice only)
- 1 (15-oz) can enchilada sauce (or 1 batch homemade enchilada sauce)
- 6–8 large flour tortillas
- 8 – 12 oz monterey jack (cheddar jack or cheddar, shredded)
- toppings of choice (cilantro, limes, avocado, chopped red onion, sour cream… optional and to taste!)
Instructions
- Heat a large skillet over medium-high heat and add the oil. Sauté the onion for 6-7 minutes until softened, then add the garlic and cook for an additional 30 seconds.
- Add the ground beef to the skillet, season lightly with salt and pepper, and brown the beef for about 5 minutes, crumbling it as it cooks. Drain any excess fat if necessary.
- Mix the taco seasoning and tomato paste into the beef for 1-2 minutes until fragrant.
- Incorporate the flour into the beef mixture until there are no dry spots. Gradually stir in the water and simmer, adding more if needed until a thick, glossy sauce forms.
- Add the rinsed black beans and optional green chilies to the beef, then stir in lime juice and adjust seasoning if necessary. Simmer for a few minutes before removing from heat.
- Preheat your oven to 350°F. Pour half a cup of enchilada sauce spread over the bottom of a 9×13 inch baking dish.
- Spread two tablespoons of sauce over each tortilla, add beef filling along the center, and sprinkle with cheese. Roll up the tortillas tightly, tucking in the ends if you'd like before placing in the baking dish.
- Arrange the rolled tortillas into the prepared dish, pour remaining enchilada sauce on top, and sprinkle with cheese.
- Bake uncovered for 20 minutes or until the enchiladas are cooked through, the cheese has melted, and the edges are slightly crispy. Serve hot with your preferred toppings.
Notes
Feel free to customize the fillings with your favorite ingredients like corn or different beans.
Check the consistency of the filling; it should be thick enough to hold together but not dry.
Let the enchiladas rest for a few minutes after baking for easier serving.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 50mg