We are big fans of Mexican food around here. We eat some variety of Mexican food at least once a week. Sometimes at restaurants, but usually just sitting around the dinner table. These easy enchiladas are a family favorite. They are an adaptation of a recipe I got from my mom. I added the black beans not only because they are healthy, but because we love them. You can substitute another variety of beans if you like, or leave them out if you have an aversion. My favorite way to serve them is with shredded lettuce and chopped fresh tomatoes (which we happened to be out of this time.) Enjoy!
Black Bean Beef Enchiladas
Sauce:
2 8 oz cans tomato sauce
1 1/2 cans water (use the emptied tomato sauce cans)
1 pkt. chili or taco seasoning (or 3-4 Tbsp if you buy it in bulk like I do)
Filling:
1# lean ground beef
1/2-3/4 cup sauce
1 can black beans, drained
1/2 cup grated cheddar cheese
Additional ingredients:
8-10 flour tortillas
1-2 cups grated cheddar cheese
Lettuce, tomatoes, and sour cream for garnish
For sauce: Bring all ingredients to a boil in a small saucepan. Reduce heat and simmer 15 minutes uncovered.
For tortillas: Brown ground beef and drain fat. Add sauce, beans, and cheese. Heat through. Spread a thin layer of sauce in the bottom of a greased 9×13″ pan. Place about 1/3 cup filling down the center of each flour tortilla. Roll up and place seam side down in the pan. Top with remaining sauce, then grated cheese. Bake uncovered at 350° for 20-30 minutes or till hot and bubbly. Serve with lettuce, tomatoes, and sour cream.
That is crazy! The last time I made mom’s beef and cheese enchiladas, I added black beans to them too. I guess great minds think alike 🙂