Looking for a delicious and easy meal? Look no further than this top-rated beef and bean enchiladas recipe. This dish is perfect for a quick and easy meal, and it’s sure to please everyone. Ingredients: 1 pound ground beef 1 can black beans, drained and rinsed 1/2 cup corn tortillas 1/4 cup salsa 1 tablespoon olive oil or cooking spray 1 red onion, diced 3 cloves garlic, minced 2 tablespoons chili powder or cumin powder Salt and pepper, to taste (optional) Instructions:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a large bowl, combine ground beef, black beans, corn tortillas, salsa, oil or cooking spray, red onion, garlic, chili powder or cumin powder (if using), salt and pepper (if desired), if desired. Mix well.
- Pour mixture into the prepared baking dish. Bake for 30 minutes or until heated through.
A lot of beef enchilada recipes call for whole beans in the filling, but I like using refried beans instead. I think they give the filling the soft texture my family likes. Store-bought enchilada sauce makes them even easier to make, and they are topped with melted cheddar. I guarantee if you take this enchilada bake to your table, your family will love you for it. Beef enchilada recipes are amazing, and this one with beans in them is the best.
Freezing?
If you wish to freeze any leftovers, place them in an airtight container and freeze for up to 4 months. To reheat, thaw the leftovers in the fridge overnight and microwave until hot. You can also reheat them in a 350 F oven for 15 minutes or until they are hot and bubbly again.
Storage
Fridge: place any leftovers in an airtight container and into the refrigerator for up to 4 days. Reheat in the microwave or the oven as mentioned above. Freezer: place the leftovers in an airtight container and freeze for up to 4 months. Remember always to label the leftovers with the date, so you know how old they are once placed in the freezer.
