postheadericon Beef and Black Bean Enchiladas

I miss going to Mexican restaurants and eating gooey cheese enchiladas. While beef and bean enchiladas aren’t quite the same thing, having delicious enchiladas at home is wonderful. It’s great to know your food is safe because you made it at home, when you’ve always got some risks eating out. The trick is finding a gluten-free enchilada sauce, as most use wheat as a thickener. It is very easy to make your own enchilada sauce if you can’t find a commercial Our grocery stores sell “La Victoria” brand, which has a good taste and is gluten-free and dairy-free.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, and top 8 allergen free recipe.

These are really easy, and (if you have premade enchilada sauce) should get you from chopping to table in under 45 minutes, and should cost less than $10 for the meal, too. Just pop in a roasted vegetable next to the enchiladas in the oven, and you’re good to go!

Unphotogenic, but yummy

Ingredients:

  • Splash cooking oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 1/3 lb ground beef (approximately)
  • 2 14oz cans black beans, or 1 28oz can, drained
  • 1 1/2 tsp chili powder
  • 1 tsp cumin
  • 1/8 tsp cayenne pepper
  • pinch kosher or sea salt
  • 2 cans or 3 cups homemade enchilada sauce (double check ingredients!)
  • 15 or so corn tortillas

Method:
Preheat the oven to 400F and lightly oil a 9×13 pan.

Warm oil in a large skillet over medium heat. Add onion and garlic, and begin to sauté.

When the onion & garlic start to soften, add the ground beef. Stir, browning the beef. Add spices so that the flavors will meld while cooking.

While the beef is browning, warm the tortillas. Wrap the stack of tortillas in a slightly damp tea towel or paper towel, then microwave for 30 seconds. Flip the stack over, and repeat. Check to see if they are warm and softened. You may need to microwave them a little longer because microwaves vary.

Drain the fat from the beef mixture, then add the drained beans and stir until well combined.

Pour a little enchilada sauce into the 9×13 pan, enough to lightly cover the bottom. Hold a tortilla across your palm, and spoon in a couple tablespoons worth of the beef/bean mixture. Roll the sides over (they fold over just like your fingers and thumb do when making a fist), and place in the pan seam-side-down. Repeat until you are out of filling, tortillas, or space in the pan!

Pour enchilada sauce generously over the enchiladas – you want them to end up deliciously moist. Cover with foil and pop in the oven for 25 minutes. If you slide in a quick roasted vegetable next to it, dinner will all be ready at once!

Serve as is or with guacamole, olives, or chips & salsa. Yum! A great tex-mex dinner without the hassle!

3 Responses to “Beef and Black Bean Enchiladas”

  • Jeri:

    That looks seriously yummy. I’d probably add some corn to the filling, maybe in place of some of the beans.

  • Mia D:

    I made this last night, and it was DELICIOUS! Thanks so much for the great recipe!

  • Janet:

    I just made this last night and loved them – VERY similar to the enchiladas my mom used to make with Velveta! Me and my 2 girls (3 & 6) are dairy free and me and my youngest also soy free, but my husband is neither! So hard to please all (I put cheese on top of his). He though they were OK, though too tomato-y, so I’ll probably change his up next time (thinking I could make a separate pan) but the girls barely touched theirs – we’ll try again though. I’m going to try adding corn next time too. I made a side of rice kinda of mexican (just used some broth, paprika and onion). So great to find recipes that are dairy and soy free! (since I’m not very good at making things up like that).

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