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- 1 lb ground beef - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 can (15 oz) black beans, drained and rinsed - 1 can (10 oz) enchilada sauce For these One-Pan Cheesy Beef Enchiladas, the main ingredients make all the difference. Ground beef gives a rich flavor and hearty texture. The onions and garlic add a sweet and savory base. Black beans boost protein and fiber, making the dish more filling. You need enchilada sauce for a tasty kick and moisture. - 6 small flour tortillas - 1 cup shredded cheddar cheese - 1 cup shredded Monterey Jack cheese You can use flour tortillas, which stay soft and roll easily. They hold the filling well, making each bite delicious. For cheese, I like using a mix of cheddar and Monterey Jack. Cheddar adds sharpness, while Monterey Jack brings creaminess. Together, they melt beautifully and create a cheesy topping. - 1 teaspoon chili powder - 1 teaspoon ground cumin - ½ teaspoon salt - ½ teaspoon black pepper Seasonings are key to great flavor. Chili powder adds warmth and a bit of heat. Ground cumin gives a smoky taste that pairs well with beef. Salt and pepper enhance the overall flavor, making each bite satisfying. Adjust these spices to suit your taste; cooking should always feel personal! - Preheat your oven to 375°F (190°C). This step warms up your oven. - In a large skillet, heat over medium heat. Add 1 small chopped onion. Sauté for about 3 minutes until it turns soft. Then, add 2 cloves of minced garlic. Cook for another minute until it smells great. - Next, add 1 pound of ground beef to the skillet. Use a spatula to break it apart. Cook until it is brown and fully cooked. This should take about 5 to 7 minutes. If there is extra fat, drain it out. - Stir in 1 can of drained black beans. Add 1 teaspoon of chili powder, 1 teaspoon of ground cumin, ½ teaspoon of salt, and ½ teaspoon of black pepper. Then, pour in half of the enchilada sauce. Mix well until everything blends together. - In a 9x13 inch baking dish, spread a thin layer of the remaining enchilada sauce on the bottom. This helps the enchiladas not stick. - Take a small flour tortilla and place a generous spoonful of the beef mix down the center. Roll it tightly and keep the seam on the bottom. Repeat this for all tortillas, placing them seam-side down in the dish. - Pour any leftover enchilada sauce on top of the rolled tortillas. Then, sprinkle 1 cup of shredded cheddar cheese and 1 cup of Monterey Jack cheese over the top. - Cover the baking dish with aluminum foil. This keeps the moisture in while baking. Place it in the preheated oven. Bake for 20 minutes. - After 20 minutes, carefully remove the foil. Return the dish to the oven for another 10 minutes. This helps the cheese become bubbly and golden brown. - Once baked, let the enchiladas rest for a few minutes. Garnish with fresh chopped cilantro. Serve with sour cream on the side if you like. To avoid soggy tortillas, warm them slightly in the microwave. This makes them soft and easy to roll. Don't soak them in sauce for too long. A light layer of sauce on the bottom helps too. Getting the cheese just right is key. Use a mix of cheddar and Monterey Jack for great flavor. Sprinkle cheese on top generously. This gives a nice, gooey finish when baked. Using pre-cooked beef can save you time. You can find it in many stores. Just heat it up and mix it with the other ingredients. Chopping onions and garlic can take time. Try using a food processor for quick chopping. Alternatively, buy pre-chopped onions and minced garlic. This saves you even more time! Elevate your dish with fresh garnishes. Chopped cilantro adds a nice pop of color and flavor. You can also add sour cream for a creamy touch. Pair your enchiladas with simple side dishes. A fresh salad or rice works well. You can even serve them with tortilla chips and salsa for a fun twist! {{image_4}} You can easily make these enchiladas meat-free. Swap the ground beef for black beans. This adds protein and fiber. You can also mix in other beans like pinto or kidney beans. Add more vegetables for extra flavor and nutrition. Bell peppers, zucchini, or corn work great. Just chop them small and sauté with the onions and garlic. This way, you keep a tasty filling without meat. Want to turn up the heat? You can add diced jalapeños or a dash of hot sauce. Mix them into the beef mixture or sprinkle on top before baking. For a milder version, use less chili powder. Kids may not like spicy food, so keep it simple for them. You can also serve sour cream on the side. This helps cool it down for little ones. Cheese can change the whole dish. While cheddar and Monterey Jack are classic, you can try different blends. Pepper Jack adds a nice kick. For a lighter option, consider part-skim mozzarella. If you need a non-dairy choice, use vegan cheese. These options melt well and taste great. Just choose what fits your taste and diet. To store leftover enchiladas, place them in a sealed container. They will stay fresh in the fridge for up to four days. If you want to keep them longer, freezing is a great option. Wrap the enchiladas tightly in plastic wrap, then place them in a freezer-safe bag. They can last up to three months in the freezer. Just label the bag with the date to keep track. When you're ready to eat your leftovers, the best way to reheat them is in the oven. Preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish and cover with foil. This keeps them moist. Heat for about 20 minutes, or until warm. You can also use a microwave, but be careful. Microwaving can make the tortillas soggy. If using a microwave, place a damp paper towel over the enchiladas to help keep them moist. In the fridge, your enchiladas will stay good for about four days. After that, you should toss them out. Look for signs of spoilage. If they smell off or look moldy, it’s best to throw them away. Always trust your senses when it comes to food safety. Yes, you can make these enchiladas ahead. Prepare the dish, but do not bake it. Cover it tightly and store it in the fridge for up to 24 hours. When ready, just bake it straight from the fridge. You may need to add a few extra minutes to the baking time. This way, you save time on busy nights. Ground turkey or chicken works great if you want a lighter option. For a vegetarian choice, you can use black beans or lentils. Both will add protein and flavor. Another option is to use crumbled tofu, which soaks up flavors well. Each choice gives a unique taste and texture to your dish. Yes, corn tortillas can be used, but they will change the texture. Corn tortillas are firmer and have a distinct flavor. They may break more easily when rolling. To help, warm them up in a pan first. This makes them more flexible and easier to work with. Enjoy experimenting with different types for your enchiladas! In this post, we explored making delicious enchiladas step by step. You learned about key ingredients, such as beef, beans, and spices. I provided tips for perfecting texture and flavor. We also discussed variations for different diets and taste preferences. Remember, storing and reheating enchiladas correctly keeps them tasty. With this guide, you can impress anyone with your cooking skills. Enjoy creating your own enchiladas and feel free to experiment! You’ll make a dish that everyone loves.

One-Pan Cheesy Beef Enchiladas

Satisfy your cravings with these mouthwatering one-pan cheesy beef enchiladas! Packed with savory ground beef, black beans, and a gooey blend of cheddar and Monterey Jack cheeses, this easy recipe is perfect for busy weeknights. Discover the simple steps to create a delicious meal that your whole family will love. Don't wait – click through to explore the full recipe and start cooking these tasty enchiladas today!
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Ingredients
  

1 lb ground beef

1 small onion, finely chopped

2 cloves garlic, minced

1 can (15 oz) black beans, drained and rinsed

1 can (10 oz) enchilada sauce

6 small flour tortillas

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon salt

½ teaspoon black pepper

Fresh cilantro, chopped (for garnish)

Sour cream (for serving, optional)

Instructions
 

Preheat your oven to 375°F (190°C) to ensure it's ready for baking the enchiladas.

    In a large skillet, heat over medium heat. Add the finely chopped onion and sauté for about 3 minutes, or until it becomes translucent and softened. Add the minced garlic to the skillet and cook for an additional 1 minute, stirring until fragrant.

      Add the ground beef to the skillet, using a spatula to break it apart as it cooks. Continue to sauté until the beef is browned and fully cooked through, approximately 5-7 minutes. If there's excess fat, drain it from the skillet.

        Stir in the drained and rinsed black beans, along with chili powder, ground cumin, salt, and pepper. Pour in half of the enchilada sauce, thoroughly mixing until all ingredients are well combined.

          In a 9x13 inch baking dish, spread a thin layer of the remaining enchilada sauce evenly across the bottom. This will help prevent sticking and add flavor.

            Take a tortilla and place a generous spoonful of the beef mixture down the center. Roll the tortilla tightly around the filling, ensuring the seam is on the bottom. Repeat this process with all tortillas, arranging them seam-side down in the prepared baking dish.

              Pour any remaining enchilada sauce over the top of the rolled tortillas, ensuring they are well-covered. Sprinkle both the shredded cheddar and Monterey Jack cheeses generously on top, creating a delicious cheesy layer.

                Cover the baking dish with aluminum foil to keep the moisture in, then place it in the preheated oven. Bake for 20 minutes.

                  After 20 minutes, carefully remove the foil and return the dish to the oven for another 10 minutes, or until the cheese is bubbly and has developed a beautiful golden brown color.

                    Once baked, allow the enchiladas to rest for a few minutes before serving. Garnish generously with fresh chopped cilantro for a burst of color and flavor. Serve with a dollop of sour cream on the side, if desired.

                      Vorbereitungszeit: 15 Minuten | Gesamtzeit: 50 Minuten | Portionen: 4