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5 from 4 votes

Beef and Black Bean Enchiladas

Try these delicious beef and black bean enchiladas. High protein and low fat and lower sodium black beans make this a great dinner choice. 
Course Dinner
Cuisine Mexican
Keyword Beans, Beef, Casserole, Enchiladas
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 408kcal
Author Candi Elm


  • 1/2 cup chopped onion
  • 1/2 ts ground cumin
  • 1/2 ts chili powder
  • 1/2 ts 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


  • 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)
  • Serving size 2 enchiladas


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. 


Serving: 1Enchiladas | Calories: 408kcal | Carbohydrates: 52g | Protein: 32g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 52mg | Sodium: 1142mg | Potassium: 697mg | Fiber: 10g | Sugar: 6g | Vitamin A: 630IU | Vitamin C: 4.4mg | Calcium: 220mg | Iron: 4.4mg