Enchiladas

May 5, 2025

This easy beef enchilada recipe stuffs soft tortillas with a spicy ground beef filling with black beans and enchilada sauce that tastes absolutely amazing! This is truly a recipe your family will love!

Summary

  • Prep Time: 25 min
  • Cook Time: 30 min
  • Other: 5 min (resting)
  • Total Time: 1 hr
  • Servings: 8
  • Yield: 8 enchiladas

Ingredients

  • 2 pounds lean ground beef
  • ¼ medium onion, finely chopped
  • 1 ¼ cups shredded Cheddar cheese, divided
  • ½ cup sour cream
  • 1 tablespoon dried parsley
  • 1 tablespoon taco seasoning
  • 1 teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • 2 ½ cups enchilada sauce
  • 1 ½ teaspoons chili powder
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • 8 flour tortillas (7-8″ size. See Adjustments)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (4 ounce) can sliced black olives, drained

Directions

  1. Gather ingredients and preheat the oven to 350 degrees F (175 degrees C).
  2. Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  3. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into ground beef until cheese is melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a boil, reduce heat to low, and simmer until sauce is slightly thickened, about 5 minutes.
  4. Lay a tortilla onto a work surface and spoon about 1/4 cup meat sauce down the center of tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll up tortilla, enclosing filling; lay seam-side down in a 9×13-inch baking dish. Repeat with remaining tortillas.
  5. Spoon any remaining meat sauce over rolled tortillas. Scatter any remaining black beans and black olives over the top. Sprinkle with remaining 1/4 cup Cheddar cheese.
  6. Bake in the preheated oven until cheese is melted and sauce is bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.
  7. Serve hot and enjoy!

Adjustments

  • I made them using burrito size (9-10″) tortillas and they are too big. Will use “taco” size next time.

History

  • 2025-05-05 – Made these for our Cinco de Mayo dinner. In retrospect I used tortillas that were too big so want to use taco sized ones next time. Also looking for something to prevent sticking on bottom of baking dish. Maybe will try lightly greasing the dish first. But, overall, taste was very good. There are many adjustments suggested on the original site and I’ll check into these before making next time.

References