Description
A quick and budget-friendly weeknight dinner featuring ground beef, black beans, and corn wrapped in flour tortillas with a creamy filling and topped with enchilada sauce and cheese.
Ingredients
Scale
- 1 pound (450g) 80/20 ground beef
- 1 medium yellow onion, finely diced
- 2 cloves minced garlic
- 1 can (15 oz / 425g) black beans, rinsed and drained
- 1 cup (150g) frozen or canned corn
- 1 packet (1 oz / 28g) enchilada seasoning or 2 tablespoons homemade mix
- 4 ounces (115g) cream cheese, softened
- 8–10 flour tortillas (8-inch / 20cm)
- 2 cups (480ml) enchilada sauce
- 2 cups (225g) shredded Mexican blend or Cheddar/Monterey Jack cheese
Instructions
- Preheat oven to 375°F (190°C) and spray a 9×13 inch baking dish with non-stick cooking spray.
- Heat a large skillet over medium-high heat. Add ground beef and diced onion, breaking the beef apart as it cooks. Cook until beef is no longer pink (6-8 minutes). Drain excess grease if desired, leaving a little for flavor.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add black beans, corn, and enchilada seasoning to the skillet. Mix well and simmer for 2 minutes to meld flavors.
- Remove from heat and stir in softened cream cheese until the filling is creamy and cohesive.
- Wrap tortillas in a damp paper towel and microwave for 30 seconds to warm and make them pliable.
- Place a warm tortilla on a plate. Add about 1/3 cup of the beef mixture down the center and sprinkle with a little cheese. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.
- Pour enchilada sauce evenly over the rolled tortillas, ensuring no edges are exposed. Sprinkle remaining shredded cheese on top.
- Bake for 15-20 minutes until cheese is melted and bubbly. Optionally broil for 1-2 minutes for a browned top.
- Let rest for 5 minutes before serving to allow the enchiladas to set. Garnish with cilantro, jalapeños, or sour cream if desired.
Notes
Warm tortillas in the microwave with a damp paper towel to prevent cracking. Do not overfill tortillas to avoid bursting. Ensure all tortilla edges are covered with sauce to prevent drying out. Let rest before cutting for cleaner slices.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1-2 enchiladas per s
- Calories: 450
- Sugar: 4
- Sodium: 850
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 32
- Fiber: 5
- Protein: 22
Keywords: ground beef enchiladas, easy dinner, family meals, weeknight dinner, Mexican food, budget-friendly, meal prep