Description
This best beef enchiladas recipe features soft flour tortillas filled with a spicy, flavorful ground beef and black bean mixture, topped with cheesy enchilada sauce, and baked to perfection. It's a hearty and satisfying dish perfect for family dinners.
Ingredients
Meat Mixture
- 2 pounds lean ground beef
- ¼ medium onion, finely chopped
- 1 tablespoon dried parsley
- 1 tablespoon taco seasoning
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- 1 ½ teaspoons chili powder
- 1 clove garlic, minced
- ½ teaspoon salt
Dairy and Cheese
- 1 ¼ cups shredded Cheddar cheese, divided
- ½ cup sour cream
Sauces and Condiments
- 2 ½ cups enchilada sauce
Other Ingredients
- 8 flour tortillas
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (4 ounce) can sliced black olives, drained
Instructions
- Preheat Oven: Gather all ingredients and preheat your oven to 350 degrees F (175 degrees C) to prepare for baking the enchiladas.
- Cook Beef and Onion: Heat a large skillet over medium-high heat. Add ground beef and finely chopped onion, cooking and stirring frequently until the beef is browned and crumbly, about 5 to 7 minutes. Drain and discard excess grease to keep the dish lean.
- Prepare Meat Sauce: Stir in 1 cup of shredded Cheddar cheese, sour cream, dried parsley, taco seasoning, oregano, and ground black pepper into the cooked beef mixture until the cheese melts. Mix in the enchilada sauce, chili powder, minced garlic, and salt. Bring to a boil, then reduce heat to low and simmer for about 5 minutes until the sauce slightly thickens.
- Assemble Enchiladas: Lay each flour tortilla flat on a work surface. Spoon approximately 1/4 cup of the meat sauce down the center of each tortilla. Add 1 tablespoon of black beans and a sprinkle of black olives on top of the meat sauce. Roll the tortilla tightly, enclosing the filling, and place seam-side down in a 9x13-inch baking dish. Repeat with all tortillas.
- Add Toppings: Pour any remaining meat sauce evenly over the rolled tortillas. Scatter the leftover black beans and black olives on top. Finally, sprinkle the remaining 1/4 cup shredded Cheddar cheese over the entire dish.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 22 minutes, or until the cheese is fully melted and the sauce is bubbling around the edges.
- Rest and Serve: Remove the enchiladas from the oven and allow them to stand for 5 minutes before serving to let the flavors meld and the dish cool slightly.
Notes
- You can substitute black beans with pinto beans if preferred.
- For a spicier enchilada, add extra chili powder or diced jalapeños to the meat sauce.
- Use corn tortillas instead of flour for a gluten-free option if desired, but note the texture and flexibility will differ.
- Leftover enchiladas can be refrigerated in an airtight container for up to 3 days and reheated in the oven.
- To reduce sodium, consider using low-sodium enchilada sauce and rinsing canned beans thoroughly.
