Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 15 oz canned black beans, rinsed and drained
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 2 cups red enchilada sauce
  • 0.25 cup plain non-fat Greek yogurt
  • 15 corn tortillas
  • 2 cups reduced-fat Mexican blend cheese
  • 4 oz diced green chiles
  • 1 medium avocado, sliced
  • 0.5 cup fresh cilantro, chopped
  • 1 medium lime, cut into wedges

Instructions:

  1. Set a large skillet over medium high heat. Add the 1 lb lean ground beef, breaking it apart with a wooden spoon until browned and no longer pink.
  2. Add the finely diced yellow onion and 3 cloves of minced garlic to the skillet. Sauté for about 5 minutes until the onions are translucent and fragrant.
  3. Stir in 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, 0.5 tsp black pepper, and the rinsed 15 oz black beans. remove from heat immediately Note: This prevents the beans from bursting or getting mushy.
  4. In a medium bowl, whisk the 2 cups red enchilada sauce with the 0.25 cup Greek yogurt until the mixture is a smooth, pale red. Pour 0.5 cup of this into the bottom of your 9x13 inch dish.
  5. Place a dry pan over medium heat. Toast the 15 corn tortillas for 30 seconds per side until they show light char marks and feel pliable.
  6. Dip each toasted tortilla into the sauce bowl and lay them in the baking dish to create a solid base layer (use about 5 tortillas).
  7. Spread half of the beef and bean mixture over the tortillas. Sprinkle with 1/3 of the cheese and half of the 4 oz green chiles.
  8. Repeat with another layer of sauce dipped tortillas, the remaining meat mixture, another 1/3 of the cheese, and the rest of the chiles.
  9. Finish with a final layer of sauce dipped tortillas and the remaining cheese. Bake at 375°F for 20-25 minutes until the cheese is bubbly and the edges are slightly crisp.
  10. Remove from the oven and let it stand for 5 minutes. Garnish with sliced avocado, chopped cilantro, and lime wedges. Chicken and White Bean Enchiladas with Creamy Sals Zesty Salsa Bake — Chicken and White Bean Enchiladas with Creamy Sals are unbelievably creamy an...Breakfast Enchiladas with Green Sauce: 50 Min — Master easy Breakfast Enchiladas using vibrant green sauce! This recipe inclu...Stuffed Cabbage Casserole: Baked, Un-stuffed, Totally Fuss-Free — Make the best Stuffed Cabbage Casserole with ground beef and tangy tomato sau... $img_2$