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- 1 lb ground beef - 1 can (15 oz) black beans, drained and rinsed - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 cup shredded cheese (cheddar or a Mexican blend) - 8 corn or flour tortillas - 1 can (10 oz) enchilada sauce - 1 tsp chili powder - 1 tsp ground cumin - 1 tsp smoked paprika - Salt and pepper to taste - Olive oil for cooking

Easy Beef Enchiladas with Black Beans

Discover the delightful flavors of Spicy Beef & Black Bean Enchiladas, a tasty twist on a classic Mexican dish. This recipe combines ground beef and nutritious black beans, seasoned with aromatic spices for a mouthwatering experience. Rolled in tortillas and topped with gooey cheese and enchilada sauce, this dish is perfect for family dinners or gatherings. Easy to customize, these enchiladas offer a warming comfort that everyone will love. Try making them for an unforgettable meal!
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Ingredients
  

1 lb ground beef

1 can (15 oz) black beans, rinsed and drained

1 small onion, finely diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

Salt and freshly cracked black pepper, to taste

8 medium corn or flour tortillas

2 cups enchilada sauce (store-bought or homemade)

1 1/2 cups shredded sharp cheddar cheese

Fresh cilantro leaves, for garnish (optional)

Sliced jalapeños, for garnish (optional)

Sour cream, for serving (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C), ensuring it's ready for the enchiladas.

    Cook the Beef: In a large skillet set over medium heat, add the ground beef. Use a spatula to break it apart as it cooks, browning it thoroughly. Drain any excess fat from the skillet to keep the filling lean.

      Add Vegetables: Incorporate the finely diced onion and minced garlic into the skillet. Sauté the mixture for about 3-4 minutes, or until the onion becomes translucent and fragrant.

        Season the Mixture: Mix in the rinsed black beans, ground cumin, chili powder, smoked paprika, and a sprinkle of salt and black pepper. Stir everything together and let it cook for an additional 2-3 minutes until heated through. Remove the skillet from heat once done.

          Prepare the Tortillas: To make the tortillas easier to roll, heat them individually in a dry skillet for 20-30 seconds on each side, or wrap them in a damp paper towel and microwave for 15-20 seconds until warm and pliable.

            Fill the Tortillas: Take about 1/3 cup of the beef and black bean mixture and spoon it into the center of each tortilla. Roll each tortilla tightly around the filling, placing them seam-side down in a greased 9x13 inch baking dish.

              Add Sauce: Pour the enchilada sauce evenly over the rolled tortillas to ensure they are completely covered. Generously sprinkle the shredded cheese on top for a melty finish.

                Bake: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and has developed a light golden color.

                  Garnish and Serve: After removing the dish from the oven, allow it to cool for a few minutes. Garnish the enchiladas with fresh cilantro leaves and sliced jalapeños, if desired. Serve warm, with a dollop of sour cream on the side for an extra creamy touch.

                    Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings

                      - Presentation Tips: For an eye-catching presentation, serve the enchiladas on a colorful platter, arranging the garnishes in a vibrant fashion. Consider adding some avocado slices or a sprinkle of lime zest for an additional pop of color!