Beef And Black Bean Enchiladas Recipes

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BEEF & BEAN ENCHILADAS



Beef & Bean Enchiladas image

These tried-and-true enchiladas are just what you need on rushed weeknights. Myra Innes - Auburn, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 10 servings.

Number Of Ingredients 10

1 pound ground beef
2 cans (16 ounces each) refried beans
1-1/2 teaspoons dried minced onion
1 to 2 teaspoons chili powder
1/2 teaspoon salt
10 flour tortillas (8 inches), warmed
1/4 cup chopped onion
1-1/2 cups shredded cheddar cheese, divided
1 can (10 ounces) enchilada sauce, warmed
1 can (2-1/2 ounces) sliced ripe olives, drained

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes, breaking it into crumbles; drain. Stir in the beans, dried minced onion, chili powder and salt; heat through., Place about 1/3 cup down the center of each tortilla. Sprinkle each with onion and cheese. Fold bottom and sides over filling. Pour sauce over top; garnish with olives.

Nutrition Facts : Calories 378 calories, Fat 14g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 993mg sodium, Carbohydrate 43g carbohydrate (1g sugars, Fiber 6g fiber), Protein 22g protein.

BEEF AND BLACK BEAN ENCHILADAS



Beef and Black Bean Enchiladas image

This was "created" on a day with minimal ingredients in the house. I am more of a fan of ground beef rather than shredded beef but either can be used. Also, my preference for this dish is medium ground beef. I know!! More fat, but the flavor is great!! Again - your choice! I guessed on the ounces of the can of black beans - just the normal size is fine. Easy to modify to your personal taste.

Provided by KEA-CA

Categories     Black Beans

Time 1h10m

Yield 5-6 enchiladas, 2-3 serving(s)

Number Of Ingredients 6

1 lb ground beef
1/2 cup onion, diced
0.5 (16 ounce) can black beans
2 cups cheddar cheese, shredded
5 -6 tortillas (I used the smaller variety)
2 1/2 cups enchilada sauce, # 402189

Steps:

  • Prepare Enchilada Sauce #402189.
  • As it simmers, fry the ground beef and onions - season well with salt and pepper.
  • When the ground beef is cooked through, remove from heat. Allow to cool slightly.
  • Stir in half of the can of black beans (or more if you prefer!) and 3/4 cup of the shredded cheese.
  • Assemble enchiladas by placing several tablespoons of filling in the tortilla and rolling it up tightly.
  • Place 1 cup of Enchilada Sauce #402189 in the bottom of the casserole (enough to cover the bottom).
  • Place enchiladas side by side in the pan, top with remaining enchilada sauce and sprinkle remaining cheddar cheese on top.
  • Bake in a covered casserole pan at 350°F for 30-40 minutes, until tortillas are tender and heated through.

Nutrition Facts : Calories 1638.7, Fat 86.6, SaturatedFat 40.6, Cholesterol 272.9, Sodium 2459.9, Carbohydrate 118.2, Fiber 13.6, Sugar 6.4, Protein 92.7

BEST BEEF ENCHILADAS



Best Beef Enchiladas image

These enchiladas are absolutely amazing! Truly a recipe your family will love.

Provided by country_cooker

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 8

Number Of Ingredients 16

2 pounds ground beef
¼ onion, finely chopped
1 cup shredded Cheddar cheese
½ cup sour cream
1 tablespoon dried parsley
1 tablespoon taco seasoning
1 teaspoon dried oregano
½ teaspoon ground black pepper
2 ½ cups enchilada sauce
1 ½ teaspoons chili powder
1 clove garlic, minced
½ teaspoon salt
8 flour tortillas
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can sliced black olives, drained
¼ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
  • Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
  • Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 583.2 calories, Carbohydrate 46.1 g, Cholesterol 93.7 mg, Fat 29.2 g, Fiber 7.1 g, Protein 33 g, SaturatedFat 12.2 g, Sodium 1216.3 mg, Sugar 1.2 g

GROUND BEEF AND TEXAS BEAN ENCHILADAS



Ground Beef and Texas Bean Enchiladas image

A hearty variation of a traditional favorite! My family loves these. Looks complicated but it's really very simple especially the sauce!

Provided by aneunayme

Categories     One Dish Meal

Time 40m

Yield 12-15 serving(s)

Number Of Ingredients 17

1 lb ground beef
1 (15 ounce) can black beans or 1 (15 ounce) can texas ranch style beans
1 (14 ounce) can diced tomatoes, drained
1/2 cup finely diced fresh poblano peppers or 1 (4 ounce) can diced green chilies
1/2 cup finely diced white onions or 1/2 cup yellow onion
2 cloves crushed garlic
1 cup shredded Mexican blend cheese or 1 cup monterey jack cheese
salt and pepper
12 -15 8-inch whole wheat flour tortillas or 12 -15 8-inch corn tortillas
2 1/4 cups hot water
1 (6 ounce) can tomato paste
2 tablespoons margarine or 2 tablespoons butter
2 tablespoons flour
5 teaspoons red chili powder
1 teaspoon cumin
2 teaspoons garlic powder
salt and pepper

Steps:

  • Preheat oven to 350°F.
  • Combine in large skillet ground beef, onion, garlic, salt and pepper.
  • Cook until beef is browned.
  • Drain grease.
  • Return to skillet and add tomatoes, peppers or canned chilies, and beans (I prefer the Texas beans and fresh pablano pepper here because of the added flavor).
  • Reduce heat, cover and simmer while preparing the sauce, stirring frequently.
  • Prepare the sauce by mixing all ingredients in medium bowl with a wire whisk until butter has melted.
  • Add salt and pepper to taste.
  • Add about 1/2 cup sauce to meat mixture.
  • Turn off heat.
  • Dip each tortilla (the whole wheat are absolutely delicious in this recipe) into the enchilada sauce coating thoroughly.
  • Lay the soaked tortilla in your baking pan and add one serving spoon of the meat mixture lengthwise along one end of tortilla then roll it up from there (Note that there should be about 2 serving spoons of meat left when you are done with filling all tortillas).
  • When done rolling each one make sure to place it so that open end of tortilla is on the bottom to avoid spillage.
  • Repeat with all tortillas.
  • Add remaining meat mixture and remaining sauce evenly on top of enchiladas.
  • Cover with aluminum foil and bake 15 minutes.
  • Remove from oven, remove foil, cover with grated cheese and return to oven for 5 minutes uncovered, or until all cheese has melted.
  • For easiest serving, slice enchiladas in half lengthwise down the pan.
  • Serve with rice, sour cream, guacamole, and your favorite corn chips.

BLACK BEAN AND RICE ENCHILADAS



Black Bean and Rice Enchiladas image

These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants.

Provided by Diane Manzella

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
1 green bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes and green chilies
¼ cup picante sauce
1 tablespoon chili powder
1 teaspoon ground cumin
¼ teaspoon red pepper flakes
2 cups cooked brown rice
8 (6 inch) flour tortillas, warmed
1 cup salsa
1 cup shredded Cheddar cheese
3 tablespoons chopped fresh cilantro leaves
¼ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes.
  • Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil.
  • Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 44.4 g, Cholesterol 18.5 mg, Fat 11 g, Fiber 7.7 g, Protein 12.8 g, SaturatedFat 4.7 g, Sodium 994 mg, Sugar 3.1 g

BLACK BEAN ENCHILADAS



Black Bean Enchiladas image

Picante sauce gives lots of zip to the tasty filling in these meatless enchiladas. Each generous serving is packed with fresh-tasting ingredients-and fiber, too. -Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 large onion, chopped
1 medium green pepper, chopped
2 tablespoons chicken or vegetable broth
2 cans (15 ounces each ) black beans, rinsed and drained, divided
1-1/2 cups picante sauce, divided
12 flour tortillas (6 inches)
2 medium tomatoes, chopped
1/2 cup shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
3 cups shredded lettuce
Sour cream

Steps:

  • In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream.

Nutrition Facts : Calories 442 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 1261mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 10g fiber), Protein 17g protein.

FIESTA BEEF & BLACK BEAN ENCHILADAS



Fiesta Beef & Black Bean Enchiladas image

Watch our video and learn to make tasty Fiesta Beef & Black Bean Enchiladas! You'll love trying these easy-to-make cheesy beef and black bean enchiladas.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings.

Number Of Ingredients 7

1 lb. ground beef
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes, divided
1-1/4 cups TACO BELL® Thick & Chunky Salsa, divided
1 cup rinsed canned black beans
12 flour tortillas (6 inch)
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup chopped fresh cilantro

Steps:

  • Heat oven to 350ºF.
  • Brown meat in large skillet; drain. Stir in half the VELVEETA and 1/2 cup salsa; cook 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently. Stir in beans.
  • Spoon 1/4 cup meat mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
  • Bake 10 min.; top with remaining VELVEETA and salsa. Bake 20 min. or until enchiladas are heated through and VELVEETA is melted. Top with sour cream and cilantro.

Nutrition Facts : Calories 530, Fat 25 g, SaturatedFat 12 g, TransFat 1.5 g, Cholesterol 85 mg, Sodium 1320 mg, Carbohydrate 46 g, Fiber 5 g, Sugar 6 g, Protein 28 g

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