Black Bean Enchilada Casserole
A flavorful and hearty ground beef and black bean enchilada casserole using flour tortillas.
1 pound lean ground beef
1/2 cup onion, chopped
1/3 cup chopped bell pepper
2 garlic cloves, finely minced
1 to 2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon oregano leaves
2 tablespoons all-purpose flour
2/3 cup water
1 (15-ounce) can black beans, drained, rinsed
1 (10-ounce) can enchilada sauce
1 (4.5-ounce) can diced green chiles
1/3 cup sour cream
8 (6-inch) flour tortillas
1 cup (4-ounces) shredded sharp cheddar cheese
Tomato-based salsa for accompaniment
Additional sour cream for accompaniment
Chopped green onions for garnish
- Preheat oven to 400°F (205°C).
- Cook ground beef, onion, bell pepper and garlic in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
- Add chili powder, cumin and oregano. Cook 1 minute, stirring constantly. Add flour and cook for 1 minute, stirring constantly. Add water and cook until mixture is thickened, stirring occasionally.
- In a saucepan, combine beans, enchilada sauce and green chilies; 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 13x9x2-inch baking dish.
- Spoon bean and enchilada sauce mixture over filled tortillas. Sprinkle with cheese.
- Cover and bake for 15 minutes, remove cover and bake additional 10 minutes or until casserole is thoroughly heated.
- Serve individual portions with a dollop of sour cream drizzled with salsa and topped off with a sprinkling of chopped green onion.
Makes 8 servings.