Ingredients
Equipment
Method
Instructions:
- Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Add the ground beef to the skillet. Season with salt, pepper, and taco seasoning. Cook until the beef is browned and fully cooked, about 7-10 minutes. Make sure to break up the meat as it cooks for even browning.
- Once the beef is cooked, stir in the black beans and refried beans. Mix until everything is well combined and heated through. Remove the skillet from heat.
- Preheat your oven to 350°F (175°C). Pour 1 cup of red enchilada sauce into the bottom of the baking dish, spreading it evenly.
- Take a large flour tortilla and spoon about 1/3 cup of the beef mixture onto the center. Sprinkle with a little shredded Monterey Jack cheese, then roll the tortilla tightly around the filling. Place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top, ensuring all tortillas are covered. Sprinkle the remaining Monterey Jack cheese over the sauce.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and slightly golden.
- Once baked, remove the enchiladas from the oven and let them cool for a few minutes. Garnish with freshly chopped cilantro before serving. Enjoy your Easy Beef Enchiladas with your favorite toppings like sour cream, guacamole, or sliced jalapeños!
Notes
- These enchiladas can be customized with seasonal ingredients.
- Store leftovers in an airtight container for up to 3-4 days.
- For meal prep, assemble and refrigerate for up to 24 hours before baking.