Beef and Black Bean Enchiladas

5 from 4 votes

Try these delicious beef and black bean enchiladas. High protein and low fat and lower sodium black beans make this a great dinner choice.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Mexican

Servings: servings

Calories: 286kcal

Author: Candi Elm

Ingredients

1/2 cup chopped onion
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground oregano
2 cloves garlic
10 oz can S&W low sodium black beans rinsed and drained
10 oz can enchilada sauce
12 6" corn tortillas
1 1/2 cups shredded reduced fat cheddar cheese divided
3/4 cup salsa
1 lb of lean ground hamburger or 1 12 oz bag soy crumbles
4 oz fat free cream cheese

Instructions

Spray a 9 X 13 pan with cooking spray.
Preheat oven to 350 degrees.
Heat a large skillet coated with cooking spray over a medium high heat. If using ground beef, brown and drain fat, then saute onions in side of the skillet, stir in cumin, chili powder and oregano, garlic, beans, and soy crumbles (if using) cook several minutes stirring ingredients.
Stir in salsa, and cook 1 minute. Remove from heat and add cream cheese and 1/2 of the cheese, stirring until melted.
Warm tortillas. Spread 1/3 of enchilada sauce in bottom of pan. Spoon 1/3 cup bean mixture into the middle of each tortilla and wrap seam side down. Pour remaining sauce on top of enchiladas and add remaining cheese. Bake for 20 minutes.
Add Sour Cream, Avocado and Black olives (Optional).

Notes

You can double this recipe or 1.5 it. I prefer to have a little extra. If you have more filling after you are done you can save it for burritos the next day.

Nutrition