Frances Fantastic Enchiladas
Get ready to wow your taste buds with Frances Fantastic Enchiladas—a flavor-packed, easy-to-make dish that’s perfect for weeknight dinners or special gatherings. These cheesy enchiladas feature tender corn tortillas stuffed with a mouthwatering filling of seasoned ground beef, black beans, and diced tomatoes, all smothered in rich, savory enchilada sauce and topped with golden, bubbly cheddar cheese. With just 20 minutes of prep time, this recipe combines the bold, comforting flavors of Mexican cuisine with effortless cooking techniques. Serve these enchiladas fresh out of the oven and garnish with a touch of fresh cilantro for an irresistible, crowd-pleasing meal that’s ready in under an hour. Perfect for fans of bold spices, cheesy comfort food, and quick weeknight dinners, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 pound ground beef
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 15-ounce can canned diced tomatoes
- 1 15-ounce can, drained and rinsed black beans
- 2 cups shredded cheddar cheese
- 8 medium-sized corn tortillas
- 2.5 cups enchilada sauce
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Heat olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add ground beef to the skillet and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 6-8 minutes. Drain any excess fat if necessary.
Stir in the chili powder, ground cumin, paprika, salt, and black pepper. Mix well to evenly coat the beef with seasonings.
Add the canned diced tomatoes and black beans to the skillet. Simmer for 5 minutes, stirring occasionally to combine all ingredients. Remove from heat.
Spread 1/2 cup of enchilada sauce on the bottom of the prepared baking dish.
Warm the corn tortillas in a microwave or stovetop to make them pliable. Spoon about 1/4 cup of the beef mixture into each tortilla and sprinkle with a small handful of shredded cheddar cheese. Roll the tortillas tightly and place them seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered. Sprinkle the rest of the cheddar cheese over the top.
Bake uncovered in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from oven and let cool for 5 minutes. Garnish with chopped fresh cilantro if desired and serve warm.
Nutrition Facts
Calories |
3462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.7 g | 283% | |
| Saturated Fat | 93.7 g | 469% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 8686 mg | 378% | |
| Total Carbohydrate | 216.2 g | 79% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 33.4 g | ||
| Protein | 168.6 g | 337% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 2238 mg | 172% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 2938 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
