Friday, September 4, 2015

Foodie Friday- Black Bean Enchilada Casserole

Found here, this is a pretty good & easy meal. Leftovers reheat tolerably well.


1 pound ground beef
1 ounce taco seasoning
2/3 cups water
1 tablespoon oil
1/2 cup chopped onion
2 garlic cloves, minced
15 ounces black beans, drained and rinsed
10 ounces enchilada sauce
4 1/2 ounces chopped green chiles
1/3 cup sour cream
8 flour tortillas
1 cup shredded sharp Cheddar cheese
2 1/2 ounces goat cheese
1 cup chunky salsa
3 green onions, sliced


Heat oven to 400 degrees. Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain.

Add taco seasoning mix and water; mix well. Cook 2 to 4 minutes or until mixture is thickened, stirring occasionally.

Meanwhile, heat oil in medium saucepan over medium heat until hot. Add onion and garlic; cook and stir 3 to 4 minutes or until tender. Add beans, enchilada sauce, and green chiles; mix well. Bring to a boil, stirring occasionally. Remove from heat. Stir in sour cream.

Spoon ground beef mixture down center of each tortilla. Roll up; place seam side down in ungreased 12-by-8-inch (2-quart) baking dish. Spoon bean and enchilada sauce mixture over filled tortillas. Sprinkle with cheeses.

Bake at 400 degrees for 8 to 12 minutes or until cheeses are melted and casserole is thoroughly heated. Spoon salsa down center of casserole; sprinkle with green onions.

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