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–+ servings

Beef and Black Bean Enchiladas

Course: Main Course
Cuisine: Mexican
Type: Beef
Cooking Method: Oven
Diet: Dairy-Free, Gluten-Free
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 4 people
Author: Tiffany
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Equipment

  • Cutting board + sharp knife
  • Measuring cups + spoons
  • Baking sheet
  • Baking dish
  • Medium saucepan

Ingredients

  • 2 (15 oz) cans black beans
  • 1 (14 oz) can fire-roasted tomatoes
  • 1 onion diced
  • 3 cups frozen corn defrosted
  • 1 bell pepper (any) diced
  • 1 jalapeno diced
  • 2 cloves garlic minced
  • 1 poblano pepper diced
  • 1 cup salsa
  • 1 (4 oz) can diced green chilies
  • 1 can chipotle peppers diced
  • 1 hatch chile (optional) diced
  • 2 tsp chili powder
  • 1-3 cups water
  • 1 lb ground beef cooked
  • 12 flour tortillas

Red Enchilada Sauce

  • 2 Tbsp butter (or other healthy fat)
  • 2 Tbsp flour (any) (I used all-purpose)
  • 4 Tbsp tomato paste
  • 3 Tbsp chili powder
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ¼ tsp cayenne (!)
  • ¼ tsp pepper
  • ⅛ tsp cinnamon
  • ¼ tsp oregano
  • ½ tsp salt
  • 2 cups broth or water
  • 1 tsp apple cider vinegar (or white distilled)

Optional Toppings

  • 1 cup sour cream (optional)
  • 1 cup onion, red (optional) sliced
  • 1 cup cilantro (optional) chopped
  • 1 cup avocado (optional) diced
  • 1 cup shredded cheese (optional)
  • 1 cup cherry tomatoes (optional) quartered

Instructions

Prepare the Filling

  • Add all the ingredients (except the water, beef, and tortillas), to a medium pot. (If you’re doubling the recipe, use a large 5-6 quart Dutch oven).
  • Add enough water JUST to be able to see a water line, but not above the vegetables.(The water assists in cooking down the vegetables, but you don’t want this to be soupy).
  • Bring to a simmer and let it cook for 20-30 minutes, adding water as necessary.
  • If needed, brown the ground beef in a medium skillet. Stir often until no longer pink.

Prepare the Red Enchilada Sauce

  • In a medium saucepan, melt butter over medium heat.
  • Add flour and stirring occasionally, cook for one minute.
  • Add the tomato paste, 2 Tbsp chili powder and the remaining spices. Stir well.
  • Very slowly add the water or stock, stirring constantly.
  • Bring the sauce to a simmer and the sauce will thicken slightly.
  • Taste and add additional chili powder, if more heat is desired. Add vinegar.

Assemble the Enchiladas

  • Take about ¼ cup of red enchilada sauce and smear it on the bottom of a 9”x13” glass baking dish.
  • Drain the excess liquid from the taco filling. In a large bowl, combine the filling with the ground beef and stir gently to combine.
  • Measure about 1/3 to 1/2 cup filling into a tortilla, wrap snugly and place at one end of the baking dish. Repeat this process with the remaining filling and tortillas so that you’ve made 12 enchiladas. You may have to use another pan, or you can gently press the enchiladas together to get them all to fit.
  • Top the enchiladas with the remaining red enchilada sauce and bake in the oven at 400F for about 15 minutes, or until everything is warmed through.
  • Top with optional toppings and serve warm.

Notes

Serve with Taco Toppings