Beef Enchiladas are a staple in our family dinner plans. Almost every child likes this meal, and the one that doesn’t can make nachos or cereal right? I love making this when I have a little bit of taco meat , rice, and beans left over. It makes whipping up this dinner so fast.
If you are new to corn tortillas, you need to know that you MUST heat the tortilla in order for it to roll. If you skip that step, your tortillas will break and crumble. When I am heating a lot, then I will get out my griddle to speed things up. But sometimes, I don’t want to wash said griddle later, so I opt for my small skillet and heat them one at a time. They only need about 20-30 seconds per side. It goes quickly, but you need to plan for that in this recipe.
This recipe is a great one for adding fiber too. Corn tortillas are a great source of fiber and magnesium. So if you have a loved one who struggles with constipation, these are good to use in meals. And the black beans are so good for you. According to WebMd:
Unlike many other foods that are high in carbohydrates, black beans don’t cause a spike in blood sugar. Studies have actually found the opposite. When people eat black beans with rice, their blood sugar levels tend to be lower than if they only ate rice. For people with diabetes, adding beans to a healthy diet can improve blood sugar control while reducing heart disease risk.
https://www.webmd.com/diet/health-benefits-black-beans
Black beans are also rich in antioxidants and other minerals like iron. So you can feel confident that adding black beans to recipes like these Beef Enchiladas is helping your family’s health.
Beef Enchiladas
Equipment
- 1 large skillet
- 1 9×13 glass pan
- spoons, spatula, etc
Ingredients
- 1 lb ground beef, cooked, seasoned, and drained can use left over taco meat too
- 1 1/2 C cooked white rice
- 1/2 C refried beans save the rest for another recipe
- 1/2 15 oz can black beans, rinsed save the rest for another recipe
- 28 oz can La Victoria enchilada sauce, DIVIDED
- 13 corn tortillas, heated for 20-30 seconds per side
- 1 C shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees.
- In a small skillet or a large flat skillet, heat corn tortillas and set aside.
- In a 9×13 in glass pan, pour just enough enchilada sauce to cover the bottom of the pan. This helps the corn tortillas to NOT stick to the pan. If you want you can grease the pan too, but I don't. Set aside.
- In a large skillet, combine cooked ground beef/taco meat, rice, refried beans, and black beans. Add just enough enchilada sauce to incorporated all ingredients together. Heat until warmed through.
- Fill each corn tortilla with the meat/rice/bean mixture. As with any small tortilla, be careful not to over-fill or you won't be able to roll it. Place each filled tortilla seam side down into the prepared 9×13 pan. Your pan should fit 9 across lenth-wise, and 4 squeezed in on the side(two rows of two)
- Top with the rest of the enchilada sauce and spread around. Cover with foil and bake for 20-25 minutes.
- Remove from oven, take off foil, and sprinkle cheese on top. Place back in over for 5 more minutes uncovered or until the sauce is bubbly around the edges.
My favorite enchilada sauce is La Victoria. It’s super cheap at Walmart and says gluten free on the label. There are so many kinds of enchilada sauce. Each sauce seems to have a unique flavor, so use what your family likes. But make sure you get the 28 oz size.
As I said earlier, this is my favorite recipe to make when I have little bits of leftover meat, rice, and beans. It cuts the prep time down because you just dump those ingredients in the skillet, and while they are warming up, you heat your corn tortillas. So easy.
I’d love to hear how this recipe goes!
Emma
