Black Beans And Beef Enchiladas Recipes

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BLACK BEANS AND BEEF ENCHILADAS



BLACK BEANS AND BEEF ENCHILADAS image

I am from San Diego Ca and mexican food is my favorite.

Provided by April Alvarez

Categories     Tacos & Burritos

Time 40m

Number Of Ingredients 10

1 lb hamburger or ground chuck
1 can(s) 15 ounce whole kernel corn
8 oz shedded chedder cheese
1 8 ounce can tomato sauce
1 15 ounce black beans
6 flour tortillas
2/3 c salsa (your choice)
1 uncle bens spanish rice (90 second in the envelope kind)
4 tsp chpped green chillies
1-2 can(s) red enchilada sauce

Steps:

  • 1. Preheat oven to 350 degees: Mix all ingredients together except the enchilada sauce,
  • 2. in 9 x 13 baking dish, pour in enchilada sauce to cover the bottom of the baking dish, Place one flour or corn torilla if you want into pan add enough beef mixture down the center of torilla and roll into tube looking roll.
  • 3. Keep this up until all mixture is gone. pour remaining sauce over enchiladas. Cover with more cheese if you like add more cheese on top. Another option is green onions and black olives on top. I of course put on sour cream and Guacamole before serving. My husband put jalapenos on his.

BLACK BEAN ENCHILADAS



Black Bean Enchiladas image

Picante sauce gives lots of zip to the tasty filling in these meatless enchiladas. Each generous serving is packed with fresh-tasting ingredients-and fiber, too. -Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 large onion, chopped
1 medium green pepper, chopped
2 tablespoons chicken or vegetable broth
2 cans (15 ounces each ) black beans, rinsed and drained, divided
1-1/2 cups picante sauce, divided
12 flour tortillas (6 inches)
2 medium tomatoes, chopped
1/2 cup shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
3 cups shredded lettuce
Sour cream

Steps:

  • In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream.

Nutrition Facts : Calories 442 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 1261mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 10g fiber), Protein 17g protein.

BEEF AND BLACK BEAN ENCHILADAS



Beef and Black Bean Enchiladas image

This was "created" on a day with minimal ingredients in the house. I am more of a fan of ground beef rather than shredded beef but either can be used. Also, my preference for this dish is medium ground beef. I know!! More fat, but the flavor is great!! Again - your choice! I guessed on the ounces of the can of black beans - just the normal size is fine. Easy to modify to your personal taste.

Provided by KEA-CA

Categories     Black Beans

Time 1h10m

Yield 5-6 enchiladas, 2-3 serving(s)

Number Of Ingredients 6

1 lb ground beef
1/2 cup onion, diced
0.5 (16 ounce) can black beans
2 cups cheddar cheese, shredded
5 -6 tortillas (I used the smaller variety)
2 1/2 cups enchilada sauce, # 402189

Steps:

  • Prepare Enchilada Sauce #402189.
  • As it simmers, fry the ground beef and onions - season well with salt and pepper.
  • When the ground beef is cooked through, remove from heat. Allow to cool slightly.
  • Stir in half of the can of black beans (or more if you prefer!) and 3/4 cup of the shredded cheese.
  • Assemble enchiladas by placing several tablespoons of filling in the tortilla and rolling it up tightly.
  • Place 1 cup of Enchilada Sauce #402189 in the bottom of the casserole (enough to cover the bottom).
  • Place enchiladas side by side in the pan, top with remaining enchilada sauce and sprinkle remaining cheddar cheese on top.
  • Bake in a covered casserole pan at 350°F for 30-40 minutes, until tortillas are tender and heated through.

Nutrition Facts : Calories 1638.7, Fat 86.6, SaturatedFat 40.6, Cholesterol 272.9, Sodium 2459.9, Carbohydrate 118.2, Fiber 13.6, Sugar 6.4, Protein 92.7

MIXED BEANS AND MORE



Mixed Beans and More image

A main dish of beans, meat, and salsa that can cook all day and keep you warm all evening. You can use any combination of lima, black, pinto, kidney, or butter beans.

Provided by NRath

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 16h45m

Yield 10

Number Of Ingredients 14

1 ½ cups dried black beans, rinsed
1 ½ cups dried pinto beans, rinsed
1 ½ cups dried kidney beans, rinsed
1 pound andouille sausage, chopped
1 pound lean ground beef
1 large onion, chopped
1 bell pepper, chopped
2 cloves cloves garlic, minced
1 cup corn
¾ cup salsa
¾ cup tomato-based chili sauce
2 tablespoons white vinegar
1 cup water
salt and ground black pepper to taste

Steps:

  • Place black beans, pinto beans, and kidney beans in a large container and cover with several inches of cool water; let stand for at least 12 hours. Bring beans and water to a boil in a large pot; cook until beans are tender and heated through, 30 minutes. Remove pot from heat to cool and drain beans.
  • Cook and stir sausage, beef, onion, bell pepper, and garlic in a large skillet over medium-high heat until meat is browned, 5 to 10 minutes. Drain and discard fat.
  • Stir beans, sausage mixture, corn, salsa, chili sauce, vinegar, and water together in a slow cooker.
  • Cook on High for at least 4 hours, stirring occasionally. Season with salt and ground black pepper.

Nutrition Facts : Calories 573.8 calories, Carbohydrate 65.6 g, Cholesterol 56.1 mg, Fat 19.9 g, Fiber 14.6 g, Protein 34.4 g, SaturatedFat 6.9 g, Sodium 843.4 mg, Sugar 6.1 g

BEEF AND BEAN ENCHILADAS



Beef and Bean Enchiladas image

This recipe is from a friend of mine who made a family cookbook of their favorite recipes. We have really enjoyed the cookbook and I will be posting more of her recipes. For the enchiladas, I have made them with the original recipe (listed below) and then last night I didn't have all the right ingredients, so I used a can of RoTel that had the lime and cilantro in place of the can of green chilies. I also used recipe #66591 instead of a packet from the store (I didn't have any on hand). I also always use the flour tortillas that you can buy at Costco that you cook yourself. These enchiladas have a bit of spice to them. They might be too spicy for some and not enough for others, they are perfect for us!!

Provided by knobbyknee

Categories     Beans

Time 35m

Yield 8-9 enchiladas, 5-8 serving(s)

Number Of Ingredients 9

1 lb ground beef, browned off
1/2 chopped onion
1 (1 1/4 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (4 ounce) can chopped green chilies
1/2 cup beef broth
1 (14 ounce) can mild enchilada sauce
8 -9 flour tortillas
3 -4 cups shredded cheese

Steps:

  • Brown the ground beef and onion.
  • Stir in taco seasoning mix, refried beans, green chilies, beef broth, and 1/2 cup enchilada sauce.
  • Cook on medium heat until thick.
  • Stir occasionally for 10-15 minutes. Remove from heat.
  • Fill each tortilla with about 1/3 cup of the mixture and a small handful of cheese.
  • Roll tight and place them seam side down, side by side in a 13x9-inch baking pan.
  • Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
  • Bake on 350°F for 15-20 minutes.

Nutrition Facts : Calories 698.8, Fat 35.1, SaturatedFat 17, Cholesterol 105.1, Sodium 2207, Carbohydrate 53.9, Fiber 8, Sugar 8.3, Protein 41.3

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