This recipe for Enchiladas is one of my favorites. I make the tortillas from scratch, but you may buy your own. These are stuffed with a ground beef, black beans, corn, and a spicy tomato blend with lots of hot pepper cheese. Try it and you will see how easy and interchangeable this recipe is.
Vegetarian recipe: Omit ground beef.
- Corn Tortillas get the recipe for easy homemade corn tortillas here
- 1 pound ground beef
- 1 large onion chopped
- Enchilada Sauce (I use my pizza sauce recipe and simply add 1/4 cup chili powder and 1 tablespoon apple cider vinegar)
- 15 ounce can black beans
- 15 ounce can Ro*Tel tomato and chilli sauce
- 1 cup frozen corn
- Chili powder
- 1-2 cups shredded pepper jack cheese (fill)
- 1-2 cups shredded sharp cheddar cheese (top)
Cook ground beef with chili powder and chopped onion until browned and cooked through.
Drain black beans and add to ground beef. Add corn and Ro*Tel at this time.
Stir until evenly combined.
Brush both sides of corn tortillas with a nice thick layer of enchilada sauce then fill each with ground beef mixture and shredded pepper jack cheese.
Roll tortilla to enclose filling, leaving the seam side down on a casserole dish or baking pan.
Continue to fill each and roll, laying each side by side with the seam down and ends open.
Once all of your enchiladas are in the baking dish, spread the top evenly with lots of enchilada sauce. I use enough sauce to coat bottom of pan as well.
Top with desired amount of cheddar cheese.
Bake in heated 350 degree F oven for 15 - 20 minutes or until thoroughly heated through and cheese is melted.