Our food budget doesn’t allow us to waste a lot of food, so we repurpose as much as possible. However, we do not want to eat the same thing every night. Our Black Bean Enchilada recipe is a perfect way to remix simple ingredients into a new and delicious meal!
When in doubt, go Mexican. Always so good and so flavorful.
BONUS RECIPE : Homemade Enchilada Sauce!
One of My Personal Favorites : Black Bean Enchilada Recipe
Enchiladas are a go-to recipe for my family. They are easy to make, quick to cook, and adaptable to whatever ingredients you have on hand. You can go bold or go mild.
Use chicken, beef…whatever you have. Don’t have protein? Make them all bean / veggie / cheese. Have some leftover corn? Use it. A few bell peppers left in the fridge…go for it. Use what you have, make it work. Experiment and see what you like. Don’t like it? Try something different next time.
We did not have to go to the store for any ingredient in this recipe. Thanks to our Kitchen Staples List, we had these ingredients in stock. (In stock? Yes in stock. You have to think of your family kitchen like a mini business.)
For our black bean enchilada recipe, we had ground beef on hand (thanks, Dad!), and we had some leftover black beans.
You can use canned black beans…or…you know what I am about to say right? Make your own! Here is our Essential Black Bean Recipe for the DIY. If you don’t have black beans…no worries. Totally changes our title, but shouldn’t stop you from making dinner. Pinto beans, kidney beans, anything you have…it will work.
Can you smell that? So good! The beef, salsa, spices…so yummy. Let this simmer for 15 minutes so all the delicious flavors can combine.
After you remove the bean & beef mixture from heat, stir in a little cheese and then fill each tortilla shell. Roll and place in the pan. Evenly pour our Homemade Enchilada Sauce on top.
Top with cheese and fresh chopped green onions, then bake and that’s it! Delicious dinner plus lunch tomorrow.
And YOU made it.
Love this recipe idea? Check these out:
Salsa Chorizo Casserole
Crockpot Lasagna Soup
The Chicken Enchiladas You Should be Eating Right Now
Black Bean Enchiladas
A family favorite! A rich homemade filling with beans and beef, cheesy and spicy.
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- 1 TB olive oil
- 2 tsp minced garlic
- 1 lb lean ground beef
- 2 cups black beans drained and rinsed
- 1 cup salsa
- 1/2 cup chopped jalapenos or mild green chiles
- 1 TB chili powder
- 1/2 tsp paprika
- 1/4 tsp all purpose seasoning or salt
- 1/4 tsp black pepper
- 1/8 tsp onion powder
- 1/8 tsp cumin
- 1/4 cup water or chicken broth
- 8 soft tortilla shells 8 inch
- 2 1/2 cups enchilada sauce
- 2 cups shredded cheese Monterrey jack or sharp cheddar
- 2 green onions chopped (optional)
Cook That
- Preheat oven to 350 degrees and spray an 8x13 baking dish with non stick spray and set aside.
- In a large skillet, heat oil and garlic over medium high heat. Add ground beef when you start to smell the garlic. Cook until brown, stirring frequently. Add beans, salsa, jalapenos or chiles, seasonings, and water or broth. Stir to combine, and reduce to a simmer.
- Stir the beef and bean mixture frequently, mashing some of the beans to thicken the filling. Simmer for 10 to 15 minutes.
- Spread 1/2 cup of enchilada sauce on the bottom of prepared baking dish.
- Evenly fill tortilla shells with the black bean and beef mixture, roll and place seam side down into the pan. Cover completely with the remaining enchilada sauce. Top with cheese and green onions, and bake for 30 minutes or until cheese is bubbly.
- Serve with sour cream, guacamole, or your favorite toppings and sides.
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