Ingredient Beef Enchiladas Flavorful and Simple Recipe

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- Ground Beef - Onions and Garlic - Black Beans - Diced Tomatoes with Green Chiles - Spices: Cumin and Chili Powder - Corn Tortillas - Cheddar Cheese - Enchilada Sauce - Fresh Cilantro and Sour Cream To make tasty beef enchiladas, use these amounts: - 1 lb (450g) ground beef for a hearty base. - 1 small onion, finely chopped, adds sweetness. - 2 cloves garlic, minced, enhance the flavor. - 1 can (15 oz / 425g) black beans for fiber. - 1 can (10 oz / 284g) diced tomatoes with green chiles for spice. - 1 teaspoon ground cumin for earthiness. - 1 teaspoon chili powder for warmth. - 8 small corn tortillas for rolling. - 2 cups shredded cheddar cheese for richness. - 1 cup enchilada sauce to bring it all together. - Fresh cilantro leaves, for a fresh finish. - Sour cream, for a creamy touch (optional). You can switch things up! Try these ideas: - Use ground turkey instead of beef for a lighter dish. - For a vegetarian option, try black beans with lentils. - Experiment with different cheeses like Monterey Jack or queso fresco. - Swap enchilada sauce for green sauce or homemade salsa for a twist. {{ingredient_image_2}} To start, heat a large skillet over medium heat. Add 1 lb (450g) ground beef. Cook the beef for 5-7 minutes. Break it apart with a spatula until it is browned. If there’s too much fat, drain it. Next, add 1 small onion, finely chopped, and 2 cloves garlic, minced, to the skillet. Sauté them for 3-4 minutes. You want the onion to be soft and clear. This adds great flavor to the beef mixture. Now, stir in 1 can (15 oz / 425g) black beans, drained and rinsed, and 1 can (10 oz / 284g) diced tomatoes with green chiles. Add 1 teaspoon ground cumin and 1 teaspoon chili powder. Let the mix simmer for about 5 minutes. Stir it often to blend the flavors well. While the beef mixture simmers, it’s time to warm the tortillas. In a dry skillet over medium heat, warm 8 small corn tortillas for 30 seconds on each side. This softens them, making them easy to roll. Once warmed, take one tortilla and spoon about 1/4 cup of the beef mixture onto the center. Sprinkle a bit of shredded cheddar cheese on top. Carefully roll the tortilla tightly. Place it seam-side down in a greased 9x13 inch baking dish. Repeat this step with all the tortillas. Preheat your oven to 375°F (190°C). Once all the rolled tortillas are in the baking dish, pour 1 cup enchilada sauce evenly over them. Then, sprinkle the remaining 2 cups shredded cheddar cheese on top. Ensure the cheese is spread out well. Bake in the preheated oven for 20-25 minutes. Look for the cheese to be melted, bubbly, and slightly golden. After baking, let the enchiladas cool for a few minutes. Garnish with fresh cilantro leaves for added flavor and a nice look. To boost the flavor of your beef enchiladas, use spices wisely. Here are my favorites: - Ground cumin: This spice adds warmth and depth. - Chili powder: It brings a nice kick and balances the dish. - Smoked paprika: For a smoky twist, this works wonders. - Oregano: A pinch adds freshness and complexity. Mix these spices into your beef mixture as it cooks. This helps the flavors blend well. Soft tortillas are key for great enchiladas. Here’s how to get them just right: - Warm tortillas: Heat each corn tortilla in a dry skillet for 30 seconds on each side. This makes them pliable. - Don’t overheat: If you cook them too long, they can break when rolling. - Keep them covered: After warming, stack them and cover with a clean cloth to keep them warm and soft. These steps will ensure your tortillas are perfect for rolling and holding in all that tasty beef filling. Pair your beef enchiladas with tasty sides and toppings. Here are some ideas: - Sour cream: A dollop adds creaminess and cuts the spice. - Fresh cilantro: Sprinkle on top for freshness. - Salsa: A colorful salsa adds flavor and crunch. - Lime wedges: Serve on the side for a zesty squeeze. These additions make your meal more vibrant and enjoyable! Feel free to mix and match based on your taste. Pro Tips Choose the Right Tortillas: For the best texture, use fresh corn tortillas. They will hold up better when rolled and will give your enchiladas an authentic flavor. Customize Your Filling: Feel free to add vegetables like bell peppers or zucchini to the beef mixture for extra nutrition and flavor. This also adds a colorful touch to your dish! Spice It Up: If you enjoy heat, add sliced jalapeños or a dash of hot sauce to the beef mixture. You can also use spicier enchilada sauce for an extra kick. Let It Rest: Allow the enchiladas to rest for a few minutes after baking. This helps the flavors meld together and makes them easier to serve. {{image_4}} You can switch the ground beef for other proteins. Turkey is a great choice and has less fat. For a plant-based option, try using lentils or black beans. You can also use shredded chicken or even shrimp for a seafood twist. Each option adds a unique flavor to your enchiladas. If you're lactose intolerant, use lactose-free cheese. You can also try a blend of nutritional yeast for a cheesy flavor without dairy. If you want a lower-fat sauce, consider using a homemade tomato sauce. Just mix crushed tomatoes with spices and a little broth. This keeps your dish tasty and lighter. Garnishes can really elevate your enchiladas. Try adding sliced avocado or jalapeños for extra flavor. Fresh cilantro adds a nice touch as well. For sides, serve with a crisp salad or some Mexican rice. A dollop of guacamole can also make it more special. These toppings make every bite exciting! To store leftovers, let the enchiladas cool first. Then, place them in an airtight container. They can stay fresh in the fridge for about three to four days. If you use a glass dish, you can cover it tightly with plastic wrap or foil. This keeps moisture in and prevents drying out. When you’re ready to enjoy leftovers, preheat your oven to 350°F (175°C). Place the enchiladas in an oven-safe dish. Cover them with foil to keep them moist. Heat for about 15-20 minutes. You can also reheat them in the microwave for about 2-3 minutes, but the oven helps keep the cheese nice and melted. For freezing, wrap each enchilada tightly in plastic wrap. Then, place them in a freezer bag or a freezer-safe container. This helps prevent freezer burn. They can last up to three months in the freezer. When you want to eat them, thaw in the fridge overnight. Bake at 350°F (175°C) for 25-30 minutes until heated through. Enjoy your tasty beef enchiladas anytime! Yes, you can prep beef enchiladas ahead. First, cook the beef mixture as stated in the recipe. Let it cool, then fill the tortillas. Place them in a baking dish and cover with sauce and cheese. Wrap the dish in plastic wrap. Store it in the fridge for up to 24 hours. When ready to eat, just bake it as usual. If you want to avoid ground beef, there are great options. You can use ground turkey or chicken for a leaner meal. For a vegetarian choice, try black beans or lentils. Both give great taste and texture, and they are healthy! They fit well in the enchiladas and still taste amazing. To add more spice, use hot chili powder or diced jalapeños in your mixture. You can also choose a spicier enchilada sauce. If you love heat, sprinkle some red pepper flakes on top before baking. Start small and taste as you go to find the right heat level for you. Yes, enchiladas can be gluten-free. Look for corn tortillas instead of flour. Most brands sell gluten-free options. Also, check your enchilada sauce for gluten. Many are gluten-free, but it’s wise to read the label. This way, you can enjoy a tasty meal without worries! We explored all the key parts of making delicious enchiladas. You learned about the best ingredients, cooking steps, and ways to store leftovers. Remember, you can adjust the recipe for your taste and needs. If you want extra flavor, try new spices or toppings. Making these enchiladas can be fun and rewarding. So grab your ingredients and start cooking! Enjoy your tasty meal and impress your friends and family.

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Are you ready to spice up your dinner routine? In this article, I’ll share my simple and tasty recipe for ingredient beef enchiladas that you can whip up with ease. With a handful of fresh ingredients and a few easy steps, you’ll have a delicious meal that everyone will love. Let’s dive into the flavors and make your kitchen the place to be tonight!

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Why I Love This Recipe

  1. Flavorful Filling: The combination of ground beef, black beans, and spices creates a rich and satisfying filling that bursts with flavor in every bite.
  2. Easy to Make: This recipe comes together quickly, making it perfect for a weeknight dinner or when entertaining guests without spending hours in the kitchen.
  3. Customizable: You can easily adapt this recipe to suit your tastes by adding different vegetables, beans, or even swapping the meat for a vegetarian option.
  4. Cheesy Goodness: The melted cheddar cheese on top adds a deliciously creamy and gooey texture that makes these enchiladas extra comforting.

Ingredients

Required Ingredients List

– Ground Beef

– Onions and Garlic

– Black Beans

– Diced Tomatoes with Green Chiles

– Spices: Cumin and Chili Powder

– Corn Tortillas

– Cheddar Cheese

– Enchilada Sauce

– Fresh Cilantro and Sour Cream

Quantities for Each Ingredient

To make tasty beef enchiladas, use these amounts:

– 1 lb (450g) ground beef for a hearty base.

– 1 small onion, finely chopped, adds sweetness.

– 2 cloves garlic, minced, enhance the flavor.

– 1 can (15 oz / 425g) black beans for fiber.

– 1 can (10 oz / 284g) diced tomatoes with green chiles for spice.

– 1 teaspoon ground cumin for earthiness.

– 1 teaspoon chili powder for warmth.

– 8 small corn tortillas for rolling.

– 2 cups shredded cheddar cheese for richness.

– 1 cup enchilada sauce to bring it all together.

– Fresh cilantro leaves, for a fresh finish.

– Sour cream, for a creamy touch (optional).

Suggested Ingredient Variations

You can switch things up! Try these ideas:

– Use ground turkey instead of beef for a lighter dish.

– For a vegetarian option, try black beans with lentils.

– Experiment with different cheeses like Monterey Jack or queso fresco.

– Swap enchilada sauce for green sauce or homemade salsa for a twist.

Step-by-Step Instructions

Preparing the Beef Mixture

To start, heat a large skillet over medium heat. Add 1 lb (450g) ground beef. Cook the beef for 5-7 minutes. Break it apart with a spatula until it is browned. If there’s too much fat, drain it.

Next, add 1 small onion, finely chopped, and 2 cloves garlic, minced, to the skillet. Sauté them for 3-4 minutes. You want the onion to be soft and clear. This adds great flavor to the beef mixture.

Now, stir in 1 can (15 oz / 425g) black beans, drained and rinsed, and 1 can (10 oz / 284g) diced tomatoes with green chiles. Add 1 teaspoon ground cumin and 1 teaspoon chili powder. Let the mix simmer for about 5 minutes. Stir it often to blend the flavors well.

Assembling the Enchiladas

While the beef mixture simmers, it’s time to warm the tortillas. In a dry skillet over medium heat, warm 8 small corn tortillas for 30 seconds on each side. This softens them, making them easy to roll.

Once warmed, take one tortilla and spoon about 1/4 cup of the beef mixture onto the center. Sprinkle a bit of shredded cheddar cheese on top. Carefully roll the tortilla tightly. Place it seam-side down in a greased 9×13 inch baking dish. Repeat this step with all the tortillas.

Baking the Enchiladas

Preheat your oven to 375°F (190°C). Once all the rolled tortillas are in the baking dish, pour 1 cup enchilada sauce evenly over them. Then, sprinkle the remaining 2 cups shredded cheddar cheese on top. Ensure the cheese is spread out well.

Bake in the preheated oven for 20-25 minutes. Look for the cheese to be melted, bubbly, and slightly golden. After baking, let the enchiladas cool for a few minutes. Garnish with fresh cilantro leaves for added flavor and a nice look.

Tips & Tricks

Enhancing Flavor

To boost the flavor of your beef enchiladas, use spices wisely. Here are my favorites:

– Ground cumin: This spice adds warmth and depth.

– Chili powder: It brings a nice kick and balances the dish.

– Smoked paprika: For a smoky twist, this works wonders.

– Oregano: A pinch adds freshness and complexity.

Mix these spices into your beef mixture as it cooks. This helps the flavors blend well.

Perfecting Tortilla Texture

Soft tortillas are key for great enchiladas. Here’s how to get them just right:

– Warm tortillas: Heat each corn tortilla in a dry skillet for 30 seconds on each side. This makes them pliable.

– Don’t overheat: If you cook them too long, they can break when rolling.

– Keep them covered: After warming, stack them and cover with a clean cloth to keep them warm and soft.

These steps will ensure your tortillas are perfect for rolling and holding in all that tasty beef filling.

Serving Suggestions

Pair your beef enchiladas with tasty sides and toppings. Here are some ideas:

– Sour cream: A dollop adds creaminess and cuts the spice.

– Fresh cilantro: Sprinkle on top for freshness.

– Salsa: A colorful salsa adds flavor and crunch.

– Lime wedges: Serve on the side for a zesty squeeze.

These additions make your meal more vibrant and enjoyable! Feel free to mix and match based on your taste.

Pro Tips

  1. Choose the Right Tortillas: For the best texture, use fresh corn tortillas. They will hold up better when rolled and will give your enchiladas an authentic flavor.
  2. Customize Your Filling: Feel free to add vegetables like bell peppers or zucchini to the beef mixture for extra nutrition and flavor. This also adds a colorful touch to your dish!
  3. Spice It Up: If you enjoy heat, add sliced jalapeños or a dash of hot sauce to the beef mixture. You can also use spicier enchilada sauce for an extra kick.
  4. Let It Rest: Allow the enchiladas to rest for a few minutes after baking. This helps the flavors meld together and makes them easier to serve.

Variations

Alternative Proteins

You can switch the ground beef for other proteins. Turkey is a great choice and has less fat. For a plant-based option, try using lentils or black beans. You can also use shredded chicken or even shrimp for a seafood twist. Each option adds a unique flavor to your enchiladas.

Cheese and Sauce Alternatives

If you’re lactose intolerant, use lactose-free cheese. You can also try a blend of nutritional yeast for a cheesy flavor without dairy. If you want a lower-fat sauce, consider using a homemade tomato sauce. Just mix crushed tomatoes with spices and a little broth. This keeps your dish tasty and lighter.

Additional Toppings

Garnishes can really elevate your enchiladas. Try adding sliced avocado or jalapeños for extra flavor. Fresh cilantro adds a nice touch as well. For sides, serve with a crisp salad or some Mexican rice. A dollop of guacamole can also make it more special. These toppings make every bite exciting!

Storage Info

Proper Storage Methods

To store leftovers, let the enchiladas cool first. Then, place them in an airtight container. They can stay fresh in the fridge for about three to four days. If you use a glass dish, you can cover it tightly with plastic wrap or foil. This keeps moisture in and prevents drying out.

Reheating Tips

When you’re ready to enjoy leftovers, preheat your oven to 350°F (175°C). Place the enchiladas in an oven-safe dish. Cover them with foil to keep them moist. Heat for about 15-20 minutes. You can also reheat them in the microwave for about 2-3 minutes, but the oven helps keep the cheese nice and melted.

Freezing Options

For freezing, wrap each enchilada tightly in plastic wrap. Then, place them in a freezer bag or a freezer-safe container. This helps prevent freezer burn. They can last up to three months in the freezer. When you want to eat them, thaw in the fridge overnight. Bake at 350°F (175°C) for 25-30 minutes until heated through. Enjoy your tasty beef enchiladas anytime!

FAQs

Can I make beef enchiladas ahead of time?

Yes, you can prep beef enchiladas ahead. First, cook the beef mixture as stated in the recipe. Let it cool, then fill the tortillas. Place them in a baking dish and cover with sauce and cheese. Wrap the dish in plastic wrap. Store it in the fridge for up to 24 hours. When ready to eat, just bake it as usual.

What can I substitute for ground beef?

If you want to avoid ground beef, there are great options. You can use ground turkey or chicken for a leaner meal. For a vegetarian choice, try black beans or lentils. Both give great taste and texture, and they are healthy! They fit well in the enchiladas and still taste amazing.

How can I make enchiladas spicier?

To add more spice, use hot chili powder or diced jalapeños in your mixture. You can also choose a spicier enchilada sauce. If you love heat, sprinkle some red pepper flakes on top before baking. Start small and taste as you go to find the right heat level for you.

Are enchiladas gluten-free?

Yes, enchiladas can be gluten-free. Look for corn tortillas instead of flour. Most brands sell gluten-free options. Also, check your enchilada sauce for gluten. Many are gluten-free, but it’s wise to read the label. This way, you can enjoy a tasty meal without worries!

We explored all the key parts of making delicious enchiladas. You learned about the best ingredients, cooking steps, and ways to store leftovers. Remember, you can adjust the recipe for your taste and needs. If you want extra flavor, try new spices or toppings. Making these enchiladas can be fun and rewarding. So grab your ingredients and start cooking! Enjoy your tasty meal and impress your friends and famil

- Ground Beef - Onions and Garlic - Black Beans - Diced Tomatoes with Green Chiles - Spices: Cumin and Chili Powder - Corn Tortillas - Cheddar Cheese - Enchilada Sauce - Fresh Cilantro and Sour Cream To make tasty beef enchiladas, use these amounts: - 1 lb (450g) ground beef for a hearty base. - 1 small onion, finely chopped, adds sweetness. - 2 cloves garlic, minced, enhance the flavor. - 1 can (15 oz / 425g) black beans for fiber. - 1 can (10 oz / 284g) diced tomatoes with green chiles for spice. - 1 teaspoon ground cumin for earthiness. - 1 teaspoon chili powder for warmth. - 8 small corn tortillas for rolling. - 2 cups shredded cheddar cheese for richness. - 1 cup enchilada sauce to bring it all together. - Fresh cilantro leaves, for a fresh finish. - Sour cream, for a creamy touch (optional). You can switch things up! Try these ideas: - Use ground turkey instead of beef for a lighter dish. - For a vegetarian option, try black beans with lentils. - Experiment with different cheeses like Monterey Jack or queso fresco. - Swap enchilada sauce for green sauce or homemade salsa for a twist. {{ingredient_image_2}} To start, heat a large skillet over medium heat. Add 1 lb (450g) ground beef. Cook the beef for 5-7 minutes. Break it apart with a spatula until it is browned. If there’s too much fat, drain it. Next, add 1 small onion, finely chopped, and 2 cloves garlic, minced, to the skillet. Sauté them for 3-4 minutes. You want the onion to be soft and clear. This adds great flavor to the beef mixture. Now, stir in 1 can (15 oz / 425g) black beans, drained and rinsed, and 1 can (10 oz / 284g) diced tomatoes with green chiles. Add 1 teaspoon ground cumin and 1 teaspoon chili powder. Let the mix simmer for about 5 minutes. Stir it often to blend the flavors well. While the beef mixture simmers, it’s time to warm the tortillas. In a dry skillet over medium heat, warm 8 small corn tortillas for 30 seconds on each side. This softens them, making them easy to roll. Once warmed, take one tortilla and spoon about 1/4 cup of the beef mixture onto the center. Sprinkle a bit of shredded cheddar cheese on top. Carefully roll the tortilla tightly. Place it seam-side down in a greased 9x13 inch baking dish. Repeat this step with all the tortillas. Preheat your oven to 375°F (190°C). Once all the rolled tortillas are in the baking dish, pour 1 cup enchilada sauce evenly over them. Then, sprinkle the remaining 2 cups shredded cheddar cheese on top. Ensure the cheese is spread out well. Bake in the preheated oven for 20-25 minutes. Look for the cheese to be melted, bubbly, and slightly golden. After baking, let the enchiladas cool for a few minutes. Garnish with fresh cilantro leaves for added flavor and a nice look. To boost the flavor of your beef enchiladas, use spices wisely. Here are my favorites: - Ground cumin: This spice adds warmth and depth. - Chili powder: It brings a nice kick and balances the dish. - Smoked paprika: For a smoky twist, this works wonders. - Oregano: A pinch adds freshness and complexity. Mix these spices into your beef mixture as it cooks. This helps the flavors blend well. Soft tortillas are key for great enchiladas. Here’s how to get them just right: - Warm tortillas: Heat each corn tortilla in a dry skillet for 30 seconds on each side. This makes them pliable. - Don’t overheat: If you cook them too long, they can break when rolling. - Keep them covered: After warming, stack them and cover with a clean cloth to keep them warm and soft. These steps will ensure your tortillas are perfect for rolling and holding in all that tasty beef filling. Pair your beef enchiladas with tasty sides and toppings. Here are some ideas: - Sour cream: A dollop adds creaminess and cuts the spice. - Fresh cilantro: Sprinkle on top for freshness. - Salsa: A colorful salsa adds flavor and crunch. - Lime wedges: Serve on the side for a zesty squeeze. These additions make your meal more vibrant and enjoyable! Feel free to mix and match based on your taste. Pro Tips Choose the Right Tortillas: For the best texture, use fresh corn tortillas. They will hold up better when rolled and will give your enchiladas an authentic flavor. Customize Your Filling: Feel free to add vegetables like bell peppers or zucchini to the beef mixture for extra nutrition and flavor. This also adds a colorful touch to your dish! Spice It Up: If you enjoy heat, add sliced jalapeños or a dash of hot sauce to the beef mixture. You can also use spicier enchilada sauce for an extra kick. Let It Rest: Allow the enchiladas to rest for a few minutes after baking. This helps the flavors meld together and makes them easier to serve. {{image_4}} You can switch the ground beef for other proteins. Turkey is a great choice and has less fat. For a plant-based option, try using lentils or black beans. You can also use shredded chicken or even shrimp for a seafood twist. Each option adds a unique flavor to your enchiladas. If you're lactose intolerant, use lactose-free cheese. You can also try a blend of nutritional yeast for a cheesy flavor without dairy. If you want a lower-fat sauce, consider using a homemade tomato sauce. Just mix crushed tomatoes with spices and a little broth. This keeps your dish tasty and lighter. Garnishes can really elevate your enchiladas. Try adding sliced avocado or jalapeños for extra flavor. Fresh cilantro adds a nice touch as well. For sides, serve with a crisp salad or some Mexican rice. A dollop of guacamole can also make it more special. These toppings make every bite exciting! To store leftovers, let the enchiladas cool first. Then, place them in an airtight container. They can stay fresh in the fridge for about three to four days. If you use a glass dish, you can cover it tightly with plastic wrap or foil. This keeps moisture in and prevents drying out. When you’re ready to enjoy leftovers, preheat your oven to 350°F (175°C). Place the enchiladas in an oven-safe dish. Cover them with foil to keep them moist. Heat for about 15-20 minutes. You can also reheat them in the microwave for about 2-3 minutes, but the oven helps keep the cheese nice and melted. For freezing, wrap each enchilada tightly in plastic wrap. Then, place them in a freezer bag or a freezer-safe container. This helps prevent freezer burn. They can last up to three months in the freezer. When you want to eat them, thaw in the fridge overnight. Bake at 350°F (175°C) for 25-30 minutes until heated through. Enjoy your tasty beef enchiladas anytime! Yes, you can prep beef enchiladas ahead. First, cook the beef mixture as stated in the recipe. Let it cool, then fill the tortillas. Place them in a baking dish and cover with sauce and cheese. Wrap the dish in plastic wrap. Store it in the fridge for up to 24 hours. When ready to eat, just bake it as usual. If you want to avoid ground beef, there are great options. You can use ground turkey or chicken for a leaner meal. For a vegetarian choice, try black beans or lentils. Both give great taste and texture, and they are healthy! They fit well in the enchiladas and still taste amazing. To add more spice, use hot chili powder or diced jalapeños in your mixture. You can also choose a spicier enchilada sauce. If you love heat, sprinkle some red pepper flakes on top before baking. Start small and taste as you go to find the right heat level for you. Yes, enchiladas can be gluten-free. Look for corn tortillas instead of flour. Most brands sell gluten-free options. Also, check your enchilada sauce for gluten. Many are gluten-free, but it’s wise to read the label. This way, you can enjoy a tasty meal without worries! We explored all the key parts of making delicious enchiladas. You learned about the best ingredients, cooking steps, and ways to store leftovers. Remember, you can adjust the recipe for your taste and needs. If you want extra flavor, try new spices or toppings. Making these enchiladas can be fun and rewarding. So grab your ingredients and start cooking! Enjoy your tasty meal and impress your friends and family.

Zesty Beef Enchiladas

Delicious enchiladas filled with seasoned ground beef, black beans, and topped with melted cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 8 small corn tortillas
  • 2 cups shredded cheddar cheese
  • 1 cup enchilada sauce
  • to taste fresh cilantro leaves, for garnish
  • to taste sour cream, for serving (optional)

Instructions
 

  • In a large skillet over medium heat, add the ground beef. Cook, breaking it apart with a spatula, until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.
  • Add the finely chopped onion and minced garlic to the skillet with the beef. Sauté until the onion becomes soft and translucent, approximately 3-4 minutes.
  • Stir in the drained black beans, diced tomatoes with green chiles, ground cumin, and chili powder. Allow the mixture to simmer gently for about 5 minutes, stirring occasionally to combine the flavors.
  • While the beef mixture simmers, preheat your oven to 375°F (190°C).
  • In a dry skillet over medium heat, warm each corn tortilla for about 30 seconds on each side until they are soft and pliable, which will make them easier to roll.
  • Take one tortilla and spoon approximately 1/4 cup of the beef mixture onto the center. Sprinkle a small amount of shredded cheese over the filling. Carefully roll it up tightly, then place it seam-side down in a greased 9x13 inch baking dish. Repeat with the remaining tortillas.
  • Once all the rolled tortillas are in the baking dish, pour the enchilada sauce evenly over them. Sprinkle the remaining shredded cheddar cheese on top, ensuring even coverage.
  • Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
  • After removing the enchiladas from the oven, allow them to cool for a few minutes before serving. Garnish with fresh cilantro leaves for a burst of color and flavor.
  • Serve the enchiladas with a dollop of sour cream on the side, if you wish, for an added creamy touch.

Notes

For an inviting presentation, garnish each plate with an extra sprinkle of cilantro and a wedge of lime for squeezing over the enchiladas. Serve them with a side of colorful salsa for an extra pop!
Keyword beef, dinner, enchiladas, Mexican

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