YOUR SOLIN GENERATED RECIPE
Black Bean and Ground Beef Enchiladas with Melted Cheese
Dive into a savory blend of lean ground beef and hearty black beans wrapped in soft whole wheat tortillas, topped with a delicate layer of melted cheddar cheese and a tangy enchilada sauce. This dish is both comforting and satisfying, perfect for a flavorful dinner that keeps you on track.
INGREDIENTS
3 oz Lean Ground Beef (90% lean)
1/2 cup Canned Black Beans
2 small Whole Wheat Tortillas
1/4 cup Shredded Cheddar Cheese
1/4 cup Enchilada Sauce
2 tbsp Chopped Red Onion
2 tbsp Chopped Fresh Cilantro
1 tsp Ground Cumin
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
In a skillet over medium heat, cook 3 oz of lean ground beef until browned. Drain any excess fat.
Add 1 tsp of ground cumin, chopped red onion, salt, and pepper to the beef. Stir until the onion softens.
Fold in 1/2 cup of drained canned black beans and heat through for 2-3 minutes.
Warm the 2 small whole wheat tortillas in a separate pan or microwave to make them pliable.
Spoon an even layer of the beef and bean mixture onto each tortilla, drizzle with 1/4 cup enchilada sauce divided between them, and sprinkle with chopped cilantro.
Roll the tortillas tightly and place them in a small baking dish, seam side down.
Top the rolled enchiladas with 1/4 cup of shredded cheddar cheese.
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool slightly before serving.