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Beef & Black Bean Enchiladas


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1.5 pounds (680g) lean ground beef

1 cup small diced onion

6 to 8 garlic cloves, minced

2 tbsp Mexican chili powder

1 tbsp dried oregano

1 tbsp dried ground cumin

2 tsp salt

½ tsp pepper

3 tbsp canned green chilies

2 tbsp dark brown sugar

2 cups canned crushed tomatoes, divided

1398ml can black beans, rinsed & drained

6 large soft flour tortillas

340g old cheddar, grated

Sour cream

Sliced canned black olives, drained

Small diced fresh tomatoes

Green onions, sliced


Preheat oven to 350˚ and grease a 9×13 pan.

Brown the beef in a large frying pan over medium to medium-high heat.

Add the diced onion, garlic, chilli powder, oregano, cumin, salt, pepper, green chillies, brown sugar and 1 cup of the crushed tomatoes. Stir to combine and cook for approximately 2 to 3 minutes, over medium heat, until the onions are softened.

Remove 1 cup of this cooked meat sauce and in a small bowl mix it with the second cup of crushed tomatoes. Spread 1 cup of this mix onto the bottom of the prepared 9×13 pan.

Stir the black beans into the remaining meat sauce in the pan and remove from the heat.

Set out the 6 tortillas on the counter and equally spoon all the meat/bean mixture onto them. Roll up each tortilla and place them in the pan (seam side down) one at a time, until all 6 are in the pan.

Spread the remaining reserved meat/tomato mixture down the centre on the enchiladas and top evenly with the grated cheese.

Bake for 30 minutes until hot and the cheese has melted/browned.

Top with sour cream, black olives, tomatoes and green onions, either while still in the pan or individually.