Get all the flavors of beef enchiladas without the bad stuff. These enchiladas are made with lean ground beef, black beans, vegetables, and whole wheat tortillas. They are then topped with a simple enchilada sauce.
Ingredients: 1 lb lean ground beef. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 cup corn kernels. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 8 whole wheat tortillas. 1 cup shredded reduced-fat cheese. Fresh cilantro, for garnish optional.
Instructions: Preheat oven to 375F 190C. In a large skillet, cook ground beef, onion, garlic, and bell pepper over medium heat until beef is browned and vegetables are softened, about 8-10 minutes. Stir in black beans, diced tomatoes, corn, cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes, allowing flavors to meld. Spoon a portion of the beef mixture onto each tortilla, roll up, and place seam-side down in a baking dish sprayed with cooking spray. Pour enchilada sauce evenly over the top of the rolled tortillas. Sprinkle shredded cheese over the top. Bake for 20-25 minutes, or until cheese is melted and bubbly. Garnish with fresh cilantro if desired before serving.
Prep Time: 20 minutes
Cook Time: 25 minutes
Hilliard Comstock Middle School
