Description
Cheesy skillet enchiladas filled with seasoned ground beef, black beans, and topped with red enchilada sauce. Baked until bubbly and golden.
Ingredients
Scale
- 1 lb ground beef (80/20)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp salt
- 1 cup black beans, drained
- 1½ cups red enchilada sauce, divided
- 8 (6-inch) corn tortillas
- 2 cups shredded cheddar & Monterey Jack cheese blend
- 1 tbsp olive oil
- Chopped cilantro or green onions, for garnish
- Sour cream (optional), for serving
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Cook Beef: In a large oven-safe skillet, heat olive oil over medium heat. Add beef and onion, cook 5–7 minutes until browned. Drain excess fat.
- Season: Stir in garlic, chili powder, cumin, and salt. Cook 30 seconds. Add black beans and ½ cup enchilada sauce. Remove from heat.
- Layer Base: Spread ½ cup enchilada sauce on the bottom of skillet.
- Fill Tortillas: Warm tortillas. Fill each with 2–3 tbsp beef mixture and cheese. Roll tightly, place seam-side down in skillet.
- Top & Bake: Pour remaining 1 cup enchilada sauce over enchiladas. Sprinkle with cheese. Bake uncovered 15–20 minutes. For golden finish, broil 1–2 minutes.
- Serve: Garnish with cilantro or green onions. Add sour cream if desired.
Notes
Use flour tortillas for a softer bite. Add corn or diced peppers for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Oven-Baked Skillet
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 enchiladas
- Calories: 460
- Sugar: 4g
- Sodium: 880mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg
Keywords: skillet enchiladas, beef enchiladas, black bean enchiladas, Mexican casserole