Beefy Black Bean Enchilada Bake Recipe
I hope everyone had a happy and safe 4th of July! I decided to take a break and skip posting over the holiday weekend!
We took a fun trip to Mankato to visit my sister for part of the weekend! It was a blast!
We spent Saturday morning at the Mankato Farmer's Market and I bought these gorgeous black raspberries along with some kohlrabi, garlic scapes and peas!
Then we decided to venture to the cute German town of New Ulm!
We ate at a tasty Mexican restaurant, climbed to the top of the "Herman the German" monument and watched the Glockenspiel clock, then stopped at the Minneopa State Park on our way back to view the waterfall!
If you're ever in the Mankato, Minnesota area, the Minneopa waterfall is a must see!
Make sure you wear your hiking shoes because it's quite the trip to get to the bottom of the waterfall, where we took our family picture!
We came back Sunday and had a BBQ at our house on Monday for the 4th!
The city fireworks are visible from our front yard, so every year we have a BBQ with family and friends and all watch the fireworks together!
It's one of my favorite days of the year!
Now onto today's delicious recipe! Beefy Black Bean Enchilada Bake!
I'm all about everything Mexican food and this recipe is so easy and flavorful!
It was a hit with my Dad, Stepmom and boyfriend and we will defintely put it in the regular menu rotation!
You saute most of the ingredients, layer it in a baking dish with tortillas and cheese, then off to the oven!
It is simple to make and would also be a great freezer meal!
I'm going to give it a try with chicken or ground turkey when I have those on hand instead of beef.
You can top it with sour cream, salsa or taco sauce and a sprinkling of chopped cilantro!
SO good! I hope it's a new favorite at your house!
Thanks for stopping by today and I always appreciate you following along with me!
Beefy Black Bean Enchilada Bake
by
Ingredients (9x13 pan)
- 1/2 pound lean ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1- 15 ounce can black beans, rinsed and drained
- 1- 4 ounce can green chile peppers
- 2 tablespoons fresh cilantro, divided
- 1- 8 ounce carton sour cream
- 2 tablespoons flour
- 1/4 teaspoon garlic powder
- 8- 6 inch corn tortillas
- 1- 10 ounce can enchilada sauce
- 1 cup shredded cheddar cheese
- chopped tomatoes, shredded lettuce, sliced green onions, or sour cream, optional for topping
Instructions
Preheat oven to 350 degrees.
In a large skillet, combine ground beef, onion, garlic, chili powder and cumin and brown until ground beef is no longer pink. Add beans, diced green chiles and one tablespoon cilantro, mix and set aside.
In a small bowl, stir together the sour cream, flour and garlic powder. Set aside.
Place half of the tortillas, in the bottom of a lightly greased 9x13 glass baking dish, cutting to fit if needed. Top with half the meat mixture, half the sour cream mixture, half of the enchilada sauce and half of the cheese. Repeat layer with remaining ingredients, placing cheese on top.
Bake for 35-40 minutes, until bubbly. Remove from oven. Sprinkle with remaining cilantro and top with tomatoes, lettuce, green onions and sour cream, if desired.
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