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- 1 lb ground beef - 1 can (15 oz) black beans, drained and rinsed - 6 small flour tortillas - 1 teaspoon chili powder - 1 teaspoon cumin - ½ teaspoon salt - ½ teaspoon pepper - 1 cup shredded cheddar cheese - 1 cup shredded Monterey Jack cheese - Fresh cilantro, for garnish - Sour cream, for serving (optional) For One-Pan Cheesy Beef Enchiladas, you need a few key items. First, the heart of the dish is ground beef. It gives the enchiladas a rich flavor. Next, black beans add protein and fiber. They make this meal more filling. You will also need flour tortillas. They hold everything together and add a nice texture. For spices, you will use chili powder and cumin. These spices give the dish its warm, bold taste. Salt and pepper enhance all the flavors. Don’t skip these! Lastly, the toppings make the dish look and taste great. Shredded cheddar and Monterey Jack cheeses melt beautifully on top. They create a creamy, cheesy layer. Fresh cilantro adds a pop of color and flavor. Sour cream is optional, but it makes a great addition for serving. - Preheat your oven to 375°F (190°C). This temperature helps the cheese melt nicely. - In a large skillet, heat some oil on medium. Add your chopped onion. Cook for about 3 minutes until it softens. Then, add minced garlic. Cook for 1 more minute until it smells great. - Now, add 1 pound of ground beef to the skillet. Break it up with a spatula. Cook it for about 5 to 7 minutes until it's browned. Drain any extra fat if needed. - Stir in 1 can of black beans, chili powder, cumin, salt, and pepper. Pour in half of the enchilada sauce. Mix everything well to combine the flavors. - In a 9x13 inch baking dish, spread a thin layer of the remaining enchilada sauce on the bottom. - Take a tortilla and fill it with a spoonful of the beef mixture. Roll it up tightly. Place the rolled tortillas seam-side down in the baking dish. - Pour the rest of the enchilada sauce over the rolled tortillas. Sprinkle both shredded cheddar and Monterey Jack cheeses on top. - Cover the baking dish with aluminum foil. Bake it in the preheated oven for 20 minutes. - After 20 minutes, remove the foil. Bake for another 10 minutes until the cheese is bubbly and golden brown. - Let the enchiladas rest for a few minutes. Garnish with fresh cilantro and serve with sour cream if you like. To boost the taste of your enchiladas, try adding more spices. I recommend using smoked paprika for a deeper flavor. You can also add a pinch of cayenne for heat. Fresh lime juice adds brightness to the dish. Consider mixing in some chopped bell peppers or corn for extra texture. These ingredients elevate the taste and make it more fun to eat. Getting tortilla rolls just right takes practice. Make sure to warm the tortillas slightly before filling. This keeps them from tearing. If you want to avoid soggy enchiladas, don’t overfill them. A good rule is to use about two tablespoons of filling per tortilla. When you layer the sauce, use just enough to keep the tortillas moist but not soaked. For sides, serve your enchiladas with a fresh salad or Mexican rice. Black beans also pair well and add protein. For presentation, sprinkle fresh cilantro on top before serving. A dollop of sour cream adds a nice touch and creaminess. You can even serve lime wedges on the side for an extra zing. {{image_2}} Vegetarian options You can swap ground beef for lentils or black beans. Cook the lentils until soft. Mix in your spices for a hearty filling. You can also add mushrooms for a meaty texture. Gluten-free alternatives Use corn tortillas instead of flour ones. Check the label for gluten-free enchilada sauce. This way, you can enjoy the same great taste without gluten. Different cheese combinations Mix different cheeses to change the flavor. Try pepper jack for a spicy kick. Gouda adds a smoky richness. Use whatever cheese you love most. Adding vegetables Feel free to add veggies like bell peppers or spinach. Sauté them with onions and garlic for extra flavor. This makes your meal colorful and healthy. To keep your One-Pan Cheesy Beef Enchiladas fresh, follow these tips. First, let the enchiladas cool completely. This step is key to avoiding condensation that can make them soggy. Next, use airtight containers. Glass or plastic containers work well. You can also wrap the enchiladas tightly in plastic wrap or aluminum foil. This helps keep the flavor locked in. Store them in the fridge for up to three days. If you plan to eat them later, consider freezing them instead. When it comes to reheating, I recommend using the oven over the microwave. The oven warms the enchiladas evenly, keeping the cheese melty and the tortillas soft. Preheat your oven to 350°F (175°C). Place the enchiladas in an oven-safe dish, covering them with foil. Heat for about 20 minutes. If you like a crispy top, remove the foil during the last five minutes. If you’re short on time, the microwave works too. Place a single enchilada on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Heat for about one minute or until warm. Keep an eye on it to prevent overcooking. Enjoy your tasty enchiladas just like they were fresh out of the oven! One-Pan Cheesy Beef Enchiladas can last in the fridge for about 3 to 4 days. Store them in an airtight container to keep them fresh. Make sure they cool down before sealing. This helps prevent excess moisture which can make them soggy. Yes, you can freeze these enchiladas. Wrap them tightly in plastic wrap or place them in a freezer-safe container. They will keep for about 2 to 3 months. When ready to eat, thaw them in the fridge overnight before reheating. If you want a change, you can use ground turkey, chicken, or even plant-based meat. These options still give a tasty and filling dish. Just cook them the same way as ground beef, adjusting the cooking time if needed. You can use corn tortillas, but the texture and flavor will be different. Corn tortillas are a bit firmer and will hold up well. They can add a nice corn flavor, but they may not be as soft as flour ones. If you choose corn, warm them up first to prevent cracking. You now have all the steps to make tasty enchiladas. We covered ingredients like ground beef and black beans. We also explored seasonings and toppings that boost flavor. With simple steps for preparation and baking, you'll create a delicious meal. Remember to store leftovers properly and reheat them well. Feel free to customize, whether by using different proteins or cheeses. Enjoy your cooking adventure and make these enchiladas your own!

One-Pan Cheesy Beef Enchiladas

Craving a delicious and easy dinner? Try these One-Pan Cheesy Beef Enchiladas! Made with savory ground beef, black beans, and gooey melted cheese, this simple recipe comes together in just one pan—perfect for busy weeknights. Follow our step-by-step instructions for a cheesy, flavorful dish that's sure to impress. Click to explore the full recipe and bring this mouthwatering meal to your table tonight!
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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 cumin

½ teaspoon salt

½ teaspoon pepper

Fresh cilantro, for garnish

Sour cream, for serving (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large skillet over medium heat, sauté the chopped onion for about 3 minutes until softened, then add minced garlic and cook for an additional minute until fragrant.

      Add the ground beef to the skillet, breaking it apart with a spatula. Cook until the beef is browned and fully cooked, about 5-7 minutes. Drain excess fat if necessary.

        Stir in the black beans, chili powder, cumin, salt, and pepper. Pour in half of the enchilada sauce and mix thoroughly to combine all ingredients.

          In a 9x13 inch baking dish, spread a thin layer of the remaining enchilada sauce on the bottom.

            Place a spoonful of the beef mixture in each tortilla and roll it up tightly. Arrange the filled tortillas seam-side down in the baking dish.

              Pour any remaining enchilada sauce evenly over the top of the rolled tortillas and sprinkle both shredded cheddar and Monterey Jack cheeses generously over the dish.

                Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

                  Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

                    Once done, let the enchiladas rest for a few minutes. Garnish with fresh cilantro and serve with sour cream on the side, if desired.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4