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Beef Enchiladas

Like your enchiladas with a kick? Finely mince 2 jalapeños and sauté them with the onions for a little extra kick.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 8


    •   1 tbsp. extra-virgin olive oil
    •   1/2 medium onion, chopped
    •   2 cloves garlic, minced
    •   1 lb. ground beef
    •   1 tsp. chili powder
    •   1 tsp. cumin
    •   Kosher salt
    •   Freshly ground black pepper
1 (19-oz.) can enchilada sauce
    •   1 (15-oz.) can corn, drained
    •   1 (15-oz.) can black beans, drained and rinsed
    •   8 flour tortillas
    •   2/3 c. shredded Monterey jack
    •   1/3 c. shredded cheddar

For Topping:

    •   Quartered grape tomatoes
    •   Diced avocado
    •   Finely chopped onion
    •   Fresh cilantro leaves


  1. 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.
  2. Return beef mixture to skillet and add chili powder and cumin and season with salt and pepper. Stir in enchilada sauce, then remove from heat and stir in corn and black beans.
  3. 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.
  4. Bake until cheese is melty, 15 to 18 minutes.
  5. Garnish with tomatoes, avocado, onion, and cilantro.

This great family recipe is thanks to delish Recipes at


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