Black Bean Beef Enchiladas Recipe

Black bean beef enchiladas combine savory seasoned ground beef with hearty black beans in a rich red enchilada sauce, all baked under a blanket of melted cheddar. The beans stretch the meat for more volume, fiber, and nutrients per serving. Each serving packs 44g of protein alongside 16g of fiber, making these the most filling enchiladas you'll make.

Ingredients

Filling

• 400g ground beef (90% lean)
• 1 can (400g) black beans, drained and rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp oregano
• 1/2 tsp salt
• 1 tbsp olive oil

Sauce and Assembly

• 2 cups (480ml) red enchilada sauce
• 12 small corn tortillas (6-inch)
• 1.5 cups (170g) shredded cheddar cheese
• 1/4 cup fresh cilantro, chopped
• 1/2 cup sour cream (for serving)
• 1 avocado, sliced (for serving)
• 1 lime, cut into wedges

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and cook for 3 minutes until softened.
3. Add garlic and cook for 30 seconds until fragrant.
4. Add ground beef, breaking it apart with a spoon. Cook for 6-7 minutes until fully browned. Drain excess fat.
5. Stir in black beans, cumin, chili powder, smoked paprika, oregano, and salt. Cook for 2 more minutes until beans are heated through.
6. Pour 1/2 cup enchilada sauce into the bottom of the baking dish.
7. Warm tortillas in a damp paper towel in the microwave for 30 seconds.
8. Spoon about 3 tablespoons of beef and bean filling down the center of each tortilla. Roll tightly and place seam-side down in the dish.
9. Pour remaining enchilada sauce over the top. Sprinkle cheddar cheese evenly.
10. Bake uncovered for 20-25 minutes until cheese is melted and bubbly. Rest 5 minutes, then top with cilantro, sour cream, avocado, and lime.

Tips & Variations

• Use 80/20 ground beef for richer flavor and drain the extra fat after browning.
• Homemade enchilada sauce: blend 2 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 2 tbsp tomato paste, and 2 cups chicken broth for a quick version.
• Double the batch and freeze half before baking. Thaw overnight and bake as normal.
• Swap cheddar for a Mexican cheese blend or cotija for an authentic finish.
• Add diced green chiles or pickled jalapenos to the filling for extra heat.

Nutrition Breakdown

Calories: 854 kcal

Protein: 43.1g

Fat: 46.9g

Carbs: 69.2g

Fiber: 15.6g

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