Lighter Beef and Bean Enchiladas
Discover a guilt-free twist on a Mexican classic with these Lighter Beef and Bean Enchiladas. Packed with lean ground beef, hearty black beans, and a medley of bold spices like smoked paprika and cumin, this recipe delivers all the rich, savory flavors you crave while keeping things lighter. Wrapped in soft flour tortillas, smothered in a homemade chili-spiked tomato sauce, and topped with just the right amount of reduced-fat cheddar cheese, these enchiladas are baked to molten perfection. Ready in under 45 minutes, they’re a wholesome choice for weeknight dinners, satisfying even the hungriest of eaters. Top with fresh cilantro for a vibrant finish and pair with a side of crisp greens or Spanish rice for a complete, nourishing meal. Perfect for those seeking a healthier enchilada recipe without sacrificing flavor!
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Recipe Information
Ingredients
- 1 pound Lean ground beef (90% lean or higher)
- 1 cup Black beans, drained and rinsed
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Flour tortillas (6-inch)
- 1 cup Shredded reduced-fat cheddar cheese
- 1.5 cups Tomato sauce
- 2 teaspoons Chili powder
- 0.5 cup Chicken or vegetable broth
- 2 teaspoons Olive oil
- 2 tablespoons Fresh cilantro, chopped (optional)
- 1 as needed Nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly spray a 9x13-inch baking dish with nonstick cooking spray.
In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the ground beef and cook until browned, breaking it into crumbles with a spoon, about 6-8 minutes.
Mix in the black beans, ground cumin, smoked paprika, salt, and black pepper. Cook for another 2-3 minutes, stirring to combine. Remove from heat and set aside.
In a small saucepan, heat the remaining teaspoon of olive oil over medium heat. Stir in the chili powder and cook for 30 seconds to release its flavor.
Add the tomato sauce and chicken or vegetable broth to the saucepan, stirring to combine. Simmer for 5-7 minutes until slightly thickened. Remove from heat.
Spread 1/2 cup of the enchilada sauce on the bottom of the prepared baking dish.
Place about 2-3 tablespoons of the beef and bean mixture in the center of each tortilla. Sprinkle a small amount of shredded cheese (reserving the rest for topping), then roll tightly.
Arrange the filled tortillas seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the tortillas. Sprinkle the top with the remaining shredded cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Uncover and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Once baked, remove the dish from the oven and let it rest for 5 minutes. Garnish with chopped cilantro before serving, if desired.
Nutrition Facts
Calories |
3152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.3 g | 200% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 6019 mg | 262% | |
| Total Carbohydrate | 236.7 g | 86% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 21.4 g | ||
| Protein | 191.4 g | 383% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1406 mg | 108% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 2947 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.
