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- 1 pound ground beef - 1 can (15 ounces) black beans, drained and rinsed - 1 medium onion, chopped - 2 cloves garlic, minced - 1 tablespoon ground cumin - 1 tablespoon chili powder - 1 teaspoon paprika - 8 flour or corn tortillas - 2 cups shredded cheese (cheddar or Mexican blend) - 1 can (10 ounces) enchilada sauce - Olive oil - Salt and pepper to taste

Cheesy Beef Enchiladas with Black Beans

Indulge in the irresistible taste of Cheesy Beef Enchiladas with Black Beans, a comforting Mexican classic that's perfect for any occasion. This crowd-pleaser combines seasoned ground beef, creamy black beans, and gooey cheese, all wrapped in tortillas and smothered with savory enchilada sauce. Easy to prepare and packed with flavor, this dish is sure to satisfy your family and friends. Discover the art of layering flavors and enjoy a delightful meal that brings everyone together.
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Ingredients
  

1 lb ground beef

1 can (15 oz) black beans, drained and rinsed

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

8 small flour tortillas

2 cups shredded cheese (a blend of cheddar and Monterey Jack)

1 can (10 oz) red enchilada sauce

1/4 cup fresh cilantro, finely chopped (for garnish)

Sour cream (for serving)

Instructions
 

Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking.

    Cook the Beef: In a large skillet over medium heat, add the ground beef. Use a spatula to break it into small pieces, cooking for about 5-7 minutes or until the meat is browned and fully cooked. Drain any excess grease from the skillet.

      Sauté Aromatics: Add the finely chopped onion and minced garlic to the cooked beef in the skillet. Sauté them together for approximately 3-4 minutes, until the onion becomes translucent and fragrant.

        Incorporate Spices: Sprinkle in the ground cumin, chili powder, paprika, salt, and black pepper. Mix well to ensure the spices coat the beef mixture evenly, cooking for another minute to help release the flavors.

          Add Black Beans: Gently fold the drained and rinsed black beans into the beef mixture until well combined. Remove the skillet from heat.

            Warm the Tortillas: To make the flour tortillas pliable, warm them in the microwave for about 20-30 seconds.

              Fill the Tortillas: Take approximately 1/3 cup of the beef and black bean filling and place it in the center of each tortilla. Add a generous tablespoon of the shredded cheese on top of the filling. Roll each tortilla tightly and arrange them seam side down in a greased 9x13 inch baking dish.

                Add Enchilada Sauce: Pour the red enchilada sauce evenly over the rolled tortillas, ensuring they are well-coated. Top with the remaining shredded cheese for a cheesy finish.

                  Bake the Enchiladas: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes, then remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

                    Garnish and Serve: Once baked, take the dish out of the oven and allow it to cool for a few minutes. Garnish the enchiladas with freshly chopped cilantro. Serve with a side of sour cream for an added creamy touch.

                      Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4-6 servings

                        - Presentation Tip: Serve the enchiladas on a colorful plate, drizzled with extra enchilada sauce for an appealing presentation. Add lime wedges for a zesty squeeze at the table, if desired.