Wednesday, April 29, 2015

Beef and Black Bean Enchiladas

· 1 ½ pounds ground beef
· 1 onion chopped
· 1 can Rotel tomatoes, drained
· 2 cups shredded cheddar cheese
· 1 (4-ounce) chopped black olives, drained (optional)
· 1 can black beans, rinsed and drained
· 1 (10-ounce) can cream of mushroom soup
· 1 (10-ounce) can enchilada sauce
· 8 – 10 tortillas, flour or whole wheat

1. Preheat oven to 350 degrees.
2. Lightly spray a 9x13-inch baking dish with cooking spray. Set aside.
3. In a large skillet over medium heat, cook the ground beef until browned and crumbly. Drain off fat.
4. Stir in the onion and sauté 4 to 5 minutes. Stir in tomatoes, 1 ½ cups cheese, olives and black beans. Stir until cheese is melted and all ingredients are mixed together.
5. Spoon the beef mixture into each tortilla and roll up. Place in baking dish seam side down.
6. In a small bowl, combine the mushroom soup and enchilada sauce. Pour over the enchiladas and sprinkle with remaining cheese.
7. Bake for 30-40 minutes or until bubbly.

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