Sure! Here’s a simple recipe for Beef and Bean Enchiladas:
Ingredients:
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) red enchilada sauce
- 1 can (4 ounces) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8-10 small flour tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- Optional toppings: chopped fresh cilantro, diced tomatoes, sour cream, sliced jalapeños, avocado slices, etc.
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray or oil.
- In a large skillet, cook the ground beef over medium heat until browned and cooked through, breaking it up with a spoon as it cooks.
- Add the diced onion and minced garlic to the skillet with the beef. Cook for another 2-3 minutes until the onion is softened.
- Stir in the black beans, diced green chilies, ground cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes until everything is heated through and well combined. Remove from heat.
- Pour about 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish, spreading it out evenly.
- Place a spoonful of the beef and bean mixture onto each flour tortilla, then sprinkle some shredded cheese on top. Roll up the tortillas and place them seam side down in the baking dish, arranging them snugly side by side.
- Once all the tortillas are filled and rolled, pour the remaining enchilada sauce over the top, spreading it out evenly to cover all the tortillas. Sprinkle the remaining shredded cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, until the enchiladas are heated through and the cheese is melted and bubbly.
- Remove the foil and bake for an additional 5 minutes to allow the cheese to brown slightly.
- Serve the enchiladas hot, garnished with your favorite toppings such as chopped fresh cilantro, diced tomatoes, sour cream, sliced jalapeños, or avocado slices. Enjoy!
This recipe should serve about 4-6 people, depending on portion sizes and appetites. Enjoy your Beef and Bean Enchiladas!
