By Brittanie Peterson
Preheat the oven to 350°F (175°C).
Chop half of a medium onion finely.
In a skillet over medium heat, add 1 tablespoon of vegetable oil.
Add the chopped onion to the skillet and sauté until it becomes translucent, about 5 minutes.
Add the lean ground beef to the skillet and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
Season the beef with cumin, chili powder, salt, and black pepper. Stir to combine.
Add the black beans to the beef mixture and stir until well combined. Cook for an additional 3 minutes.
Warm the tortillas slightly on a dry skillet for about 30 seconds each side to make them pliable.
Spread a small amount of enchilada sauce on the bottom of a baking dish.
Fill each tortilla with about 2-3 tablespoons of the beef and bean mixture and about 1 tablespoon of shredded cheese, reserving some cheese for topping. Roll them tightly and place seam side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully covered.
Sprinkle the remaining shredded cheese on top of the enchiladas.
Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.
Remove from the oven and let them cool for a few minutes before serving.
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This Mexican Main Dish Enchiladas recipe is ready in 45 minutes and features Corn or flour tortillas, Lean ground beef, Enchilada sauce and other delicious ingredients. Contains 440 calories total.
Preheat the oven to 350°F (175°C).
Chop half of a medium onion finely.
In a skillet over medium heat, add 1 tablespoon of vegetable oil.
Add the chopped onion to the skillet and sauté until it becomes translucent, about 5 minutes.
Add the lean ground beef to the skillet and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
Season the beef with cumin, chili powder, salt, and black pepper. Stir to combine.
Add the black beans to the beef mixture and stir until well combined. Cook for an additional 3 minutes.
Warm the tortillas slightly on a dry skillet for about 30 seconds each side to make them pliable.
Spread a small amount of enchilada sauce on the bottom of a baking dish.
Fill each tortilla with about 2-3 tablespoons of the beef and bean mixture and about 1 tablespoon of shredded cheese, reserving some cheese for topping. Roll them tightly and place seam side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully covered.
Sprinkle the remaining shredded cheese on top of the enchiladas.
Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.
Remove from the oven and let them cool for a few minutes before serving.
Calories per Serving: 440
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