Beef and Black Bean Enchilladas

This meal was made before we jumped off the carb train. Just looking at the pictures makes me miss Carbs like an old friend. Enchiladas are a family favorite. I make tons of variations, Chicken Enchiladas, Easy Hamburger Enchiladas, Turkey, Pork, and even an Enchilada Casserole but this one is The Fireman's favorite! Just as messy to make but adding the black beans really stretches out the meal. He was able to take a tray to work and share with his crew.


Beef and Black Bean Enchiladas

2 LBs of ground beef (Turkey can definitely be used here)
1 onion diced
1 can of green chilies
1 can of black beans (drained and rinsed)
1 small can of Medium Red Enchilada sauce
1 cup of sour cream
2 cups of shredded cheddar cheese (for filling)
2 cups of shredded cheddar cheese (for topping)
1 small can of black olives (sliced)
9-12 flour tortillas


Brown the hamburger with the onion. Salt and pepper but go easy on the salt. The Enchilada sauce has a ton of sodium in it.
Drain and rinse the black beans. Really rinse them good. I don't like all the slime they are packed with
Drain the cooked meat. You don't need any of the added fat. Add it to a bowl with the black beans, sour cream, chilis, and cheese. Mix it up well.
Now comes the messy part. I like to get everything out like an assembly line.
Pour some sauce in the bottom of the pan. Now I do all of it in one pan, but you could get out a pie pan and sauce your tortillas in it but why dirty up one more dish?
Cover both sides of the tortilla with sauce. My family prefers this method. Spoon some filling in the tortilla and roll it
Repeat until you are out of meat
take the remaining sauce and cover the enchiladas
Cover with the remaining cheese and cover the cheese with sliced black olives. Bake in a preheated 350 degree oven for 30 minutes uncovered.
Wait five minutes, if you can before serving. Never possible in this house. Serve with homemade Refried beans and garnish with green onions.




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