Ingredients
For the Filling
Ground beef 🥩: 1 lb
Onion 🧅: 1 small, finely chopped
Garlic 🧄: 2 cloves, minced
Taco seasoning 🌮: 1 tbsp
Black beans 🫘: 1/2 cup, drained and rinsed
Corn kernels 🌽: 1/2 cup (frozen or canned)
Diced green chilies 🌶️: 1/4 cup (optional)
For the Enchiladas
Flour tortillas 🌯: 8 medium-sized
Enchilada sauce 🍅: 1 1/2 cups (store-bought or homemade)
Cheddar cheese 🧀: 1 cup, shredded
Monterey Jack cheese 🧀: 1 cup, shredded
For Garnish
Sour cream 🥛: 1/3 cup
Diced tomatoes 🍅: 1/2 cup
Sliced green onions 🧅: 2 tbsp
Chopped cilantro 🌿: 2 tbsp
Sliced jalapeños 🌶️: Optional
Step-by-Step Instructions
1️⃣ Prepare the Filling
Preheat your oven to 375°F (190°C).
In a large skillet, cook ground beef 🥩 over medium heat until browned. Drain any excess grease.
Add chopped onion 🧅 and garlic 🧄 to the skillet and sauté until softened.
Stir in taco seasoning 🌮, black beans 🫘, corn 🌽, and diced green chilies 🌶️. Cook for 2-3 minutes until well combined.
2️⃣ Assemble the Enchiladas
Spread a thin layer of enchilada sauce 🍅 on the bottom of a 9×13-inch baking dish.
Spoon the beef mixture onto each tortilla 🌯, sprinkle with a bit of shredded cheese 🧀, and roll tightly.
Place the rolled tortillas seam-side down in the baking dish.
3️⃣ Top and Bake
Pour the remaining enchilada sauce 🍅 over the rolled tortillas.
Sprinkle with the remaining cheddar 🧀 and Monterey Jack 🧀 cheeses.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
4️⃣ Garnish and Serve
Top the enchiladas with sour cream 🥛, diced tomatoes 🍅, sliced green onions 🧅, chopped cilantro 🌿, and jalapeños 🌶️ if desired. Serve hot.
Pro Tip:
Add a squeeze of lime 🍋 for a fresh, zesty finish, or pair with guacamole 🥑 for extra indulgence.
