Beef and Black Bean Enchiladas
June 18, 2009
This is a great recipe if you have a large crowd to feed.
Makes: 16 servings
Ingredients
- 1 1/2 pounds 95% lean ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- salt and pepper to taste
- 1 10-ounce can chopped tomatoes and green chiles, drained
- 1 15-ounce can black beans, rinsed and drained
- 16 6-inch flour tortillas
- 1 1/2 cups reduced-fat Mexican or Monterrey Jack cheese
- 1 1/2 cups salsa
- 3/4 cup fat-free or reduced-fat sour cream
- 3 tablespoons chopped green onions
Directions
- Preheat oven to 350 degrees.
- In a large nonstick skillet, brown the beef over medium heat for 6-8 minutes or until done. Drain any excess grease. Add the chili powder, cumin, salt and pepper, and tomato and green chile mix.
- Remove from heat and stir in the black beans and green chiles. Spoon beef evenly into each tortilla and sprinkle with 1 ½ tablespoons cheese. Roll the tortilla around the filling and place seam side down in a large baking dish coated with nonstick cooking spray.
- In a small bowl, combine the salsa and sour cream and spread over the filled enchiladas. Bake, covered for 20-30 minutes or until well heated. Sprinkle with green onions before serving.
Nutritional Facts Per Serving
201calories, 5g total fat (2g saturated fat), 31mg cholesterol, 590mg sodium, 22g carbohydrates, 3g fiber, 16g protein
Comments
6 Responses to “Beef and Black Bean Enchiladas”
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Can’t wait to try this recipe. Since I don’t eat ground beef I’ll try it with ground turkey (my husband never can seem to tell! lol)
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