These easy enchiladas are the perfect hearty meal. They are packed with ground beef, black beans made really cheesy and delicious with a sprinkling of Monetary Jack and cheddar cheese. Treat yourself to a couple of these guys with a side of Jarritos Margaritas. 😎
Like your enchiladas with a kick? Finely mince 2 jalapeños and sauté them with the onions for a little added heat, or add 1/4 to 1/2 teaspoon cayenne to the ground beef mixture. And, if you've got the extra time, give the dish an upgrade with Makinze's homemade enchilada sauce.
If you have leftovers you can store them in an airtight container in the fridge for up to 4 days but these actually freeze pretty well too! Up to 2 months. Looking for a meatless version? Try our Vegetarian Enchiladas!
If you made this, let us know how it went in the comment section below.
Editor's note: The introduction to this recipe was updated on March 10, 2022 to include more information about the dish.
extra-virgin olive oil
medium onion, chopped
cloves garlic, minced
Freshly ground black pepper
(19-oz.) can enchilada sauce
(15-oz.) can corn, drained
(15-oz.) can black beans, drained and rinsed
shredded Monterey jack
Quartered grape tomatoes
Finely chopped onion
Fresh cilantro leaves
- Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in garlic and cook until fragrant, 1 minute more. Add ground beef and cook until no longer pink, about 6 minutes. Drain fat.
- Return beef mixture to skillet over medium heat. Add chili powder and cumin and season with salt and pepper, then stir in enchilada sauce. Bring to a simmer and cook until sauce thickens slightly, about 3 minutes. Remove from heat and stir in corn and black beans.
- Add a large scoop of meat mixture onto each tortilla and roll up. Place rolled up tortillas side by side in a 9"-x-13" baking dish and top with cheeses.
- Bake until cheese is melty, 15 to 18 minutes.
- Garnish with tomatoes, avocado, onion, and cilantro.