Description
These easy ground beef enchiladas are a flavorful and satisfying meal with seasoned beef, black beans, melty cheese, and zesty enchilada sauce wrapped in tender tortillas. Perfect for busy weeknights and easy to customize.
Ingredients
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1/2 tsp paprika
Salt and pepper to taste
1 cup canned black beans, drained and rinsed (optional)
8 small flour tortillas
2 cups shredded cheddar or Mexican blend cheese, divided
2 cups enchilada sauce (store-bought or homemade)
Fresh cilantro, chopped (optional, for garnish)
Sour cream or sliced avocado for serving (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain excess fat if needed.
- Add the chopped onion and garlic to the skillet and sauté for 2-3 minutes until softened.
- Stir in the cumin, chili powder, paprika, salt, and pepper. Cook for another 2 minutes.
- Add the black beans (if using) and half of the enchilada sauce. Mix well and remove from heat.
- Spoon a portion of the beef mixture into each tortilla, sprinkle with a little cheese, and roll them up tightly.
- Pour a bit of enchilada sauce into the bottom of a 9×13-inch baking dish to coat it.
- Place the rolled enchiladas seam-side down in the dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Cover the dish with foil and bake for 20 minutes. Remove foil and bake for another 5-10 minutes until the cheese is bubbly and slightly golden.
- Garnish with chopped cilantro and serve with sour cream or avocado if desired.
Notes
Swap ground beef for turkey or shredded chicken for a lighter version.
Add diced jalapeños for extra heat.
Make vegetarian by omitting beef and doubling beans or adding vegetables.
Use corn tortillas for a gluten-free option.
Leftovers store well for up to 4 days in the fridge.
Can be frozen before baking for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
