I love Mexican food. I could eat it all the time. Enchiladas is one of my favorite Mexican dishes to make at home, and I love having them as leftovers, too. I have a couple of different versions I make, but on Sunday, I realized I didn't have all the ingredients for any of the recipes I already had. I realllly did not want to run out to the store, so I just went with it and came up with a dish that I thought was super tasty!
Beef & Black Bean Enchiladas
1 lb ground beef, browned
1 can black beans, rinsed
1 cup chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon minced garlic
1/2 packet of taco seasoning
2 cups of shredded Monterey Jack Cheese
1 can enchilada sauce
tortillas, soft taco size
In a small pot, bring your black beans and chicken broth to a boil. Once that is boiling, add in your cumin, chili powder and minced garlic. Simmer, uncovered, on low for 30 minutes. While the beans are simmering, brown your ground beef, draining the grease once it is done. Add ground beef and taco seasoning to the beans, simmering on low for 5 minutes. Preheat your oven to 375, and spray a 9x13 pan with cooking spray. In a mixing bowl, combine 1 cup of your shredded cheese with the beef and bean mixture. Spoon mixture on your tortillas, roll up and place seam side down in the 9x13 pan. Once the pan is full, pour the enchilada sauce over all the tortillas. Top with remaining cup of cheese. Bake for 25 minutes. Let rest for 5 minutes, then enjoy!
I topped mine with a little sour cream, and I think tomatoes, avocados and even a bit of lettuce would be delicious add-ins. I can't wait to make these again!
Linking up with Mary and Laura.