BEEF AND BLACK BEAN ENCHILADAS
This was "created" on a day with minimal ingredients in the house. I am more of a fan of ground beef rather than shredded beef but either can be used. Also, my preference for this dish is medium ground beef. I know!! More fat, but the flavor is great!! Again - your choice! I guessed on the ounces of the can of black beans - just the normal size is fine. Easy to modify to your personal taste.
Provided by KEA-CA
Categories Black Beans
Time 1h10m
Yield 5-6 enchiladas, 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Prepare Enchilada Sauce #402189.
- As it simmers, fry the ground beef and onions - season well with salt and pepper.
- When the ground beef is cooked through, remove from heat. Allow to cool slightly.
- Stir in half of the can of black beans (or more if you prefer!) and 3/4 cup of the shredded cheese.
- Assemble enchiladas by placing several tablespoons of filling in the tortilla and rolling it up tightly.
- Place 1 cup of Enchilada Sauce #402189 in the bottom of the casserole (enough to cover the bottom).
- Place enchiladas side by side in the pan, top with remaining enchilada sauce and sprinkle remaining cheddar cheese on top.
- Bake in a covered casserole pan at 350°F for 30-40 minutes, until tortillas are tender and heated through.
Nutrition Facts : Calories 1638.7, Fat 86.6, SaturatedFat 40.6, Cholesterol 272.9, Sodium 2459.9, Carbohydrate 118.2, Fiber 13.6, Sugar 6.4, Protein 92.7
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