Tuesday, December 16, 2014

Beef, Corn, and Black Bean Enchiladas

You don't have to spend all day in the kitchen to produce a delicious, crowd-pleasing dinner. I have found some of my quickest and easiest recipes are also the mostly highly enjoyed! I made a pan of these Beef, Corn, and Black Bean Enchiladas on Sunday...

This one-dish meal only take a few minutes to throw together, and it makes enough food for you to enjoy it all week. I love having leftovers from one-dish meals, it's such an easy dinner for those busy weeknights since all you have to do is heat the food back up. Well, these enchiladas were so delicious they didn't make it past the middle of the week!

Enchiladas are a perfect flavorful, comfort food for these cold winter months. The corn and black beans add a yummy Tex Mex twist to your standard ground beef filling in this easy recipe. And since these enchiladas are made with lean ground beef and reduced fat cheese, you can feel a little less guilty about indulging in a plate full!

Beef, Corn, and Black Bean Enchiladas
based on a recipe from allrecipes.com
makes 10 servings


  • 1 pound lean ground beef
  • 1 small onion, chopped
  • salt and pepper, to taste
  • 1 (15 ounce) can black beans, rinsed
  • 1 cup frozen corn
  • 1 (28 ounce) can enchilada sauce
  • 12-14 corn tortillas
  • 2 cups reduced fat Cheddar cheese, shredded
  • cilantro, optional

Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender. Season with salt and pepper to taste. Transfer ground beef to a plate topped with a paper towel to drain (optional). Return beef to skillet and mix in black beans and corn.

Pour 1/4 cup of the enchilada sauce into the bottom of a 9x13 inch baking dish.

On each tortilla, place an equal portion of the ground beef mixture and shredded cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish.


Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese.

Cover with foil and bake in a preheated oven for 25-30 minutes, or until the sauce is bubbly and cheese is thoroughly melted.

Note - next time I will add 1/4 cup chopped jalapenos to the beef mixture. I think it could use an extra kick of flavor!

YUM!!!!! I really enjoyed these Beef, Corn, and Black Bean Enchiladas... so simple and easy to make, yet super delicious and satisfying. I will definitely be making them again!


- Janel

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