Beef and Black BeanEnchiladasAlthough I live by myself, most of my recipes can be doubled or tripled:enough to feed a crowd or to last as leftovers for several days. This Beef & BlackBean Enchiladas recipe serves as a perfect example.
Using simple ingredients, you can make a hearty meal that takes minutes toput together and can be served for lunch or dinner. If you have kids in yourhousehold, Im sure theyd be more than happy to help you assemble theenchiladas.Ingredients 1 pound ground beef lime salt to taste 1 teaspoon ground cumin 1 teaspoon chili powder 19 ounce can enchilada sauce 1 cup brown rice, cooked according to directions on the package 14.5 ounce can diced tomatoes, drained 1/2 green chili pepper, minced 8 flour tortillas 15.5 ounce can black refried beans 2 cups sharp cheddar cheeseExtras: sour cream, cilantro, salsa, guacamoleDirections1. Brown the ground beef with lime salt, chili and cumin. Add 1/2 cup of enchiladasauce. Mix.2. Add drained tomatoes and diced chili pepper to the rice. Mix.3. To assemble the enchiladas, spread refried black beans on a tortilla. Top withrice and ground beef mixture. Top with cheddar cheese. Roll.
4. Preheat the oven to 375.5. Add enough enchilada sauce to cover the bottom of 9x13 Pyrex dish. Once theenchiladas are rolled, put them into the sauced dish seam-side down. Top withthe remaining enchilada sauce and cheese.
6. Bake for 20 minutes.7. Serve enchiladas with sour cream, salsa, cilantro and guacamole (I wish I hadguacamole, but I did not).Variations: the beauty of this dish is how versatile it is. You can substitute groundbeef with ground turkey or chicken, or use leftover pulled pork. You can make theentire dish vegetarian! Of course you can also use any type of cheese you wantand add regular black or pinto beans instead of refried beans.Source: http://www.mangotomato.com/2009/10/beef-black-bean-enchiladas.html