There are some recipes that not only warm your tummy with delicious food, they warm your heart with wonderful memories! That’s how I feel about this recipe for Black Bean Enchiladas. This is my friend Rebekah’s recipe, and every time I make it, I think about her. She was the inspiration for my getting started in couponing, in saving money, and in making my trips to the grocery store productive and cost-conscious!
This is an easy recipe for your Cinco de Mayo celebration today! This is one of my family’s favorite dishes. It’s easy to make ahead for family and church events, and it’s a real crowd-pleaser. Whenever I take it somewhere for a potluck, I always get tons of requests for the recipe.
TIP: I always make this in 2- 8×8 pans and freeze one to give as a baby meal.
Here are several ways to change it up:
- Use chicken or ground turkey instead of beef
- Add any of the following to the Zatarains mix once cooked:
– diced tomatoes
– diced green chiles
– 1 cup salsa
– can black beans
– 1 cup corn
– any of your favorite vegetables
Black Bean Enchiladas Prep time Cook time Total time ** Garnish with black olives, green onions, sour cream and/or salsa.Serves: 4-6 servingsIngredients- 1 box Zatarains Black Beans & Rice
- 1 lb. ground beef
- 2 – 10 oz cans red enchilada sauce
- 1 pkg. burrito size tortillas
- 8 oz. cheddar or mexican cheese
Instructions- Prepare Zatarains mix according to directions.
- Meanwhile, brown ground beef. When Zatarain’s mix is done, add ground beef and one can of enchilada sauce. Stir well.
- Preheat oven to 375°, and grease 9×13 pan or 2 8×8 pans.
- Drizzle half of sauce onlong bottom of the pan. Take a tortilla and fill a line down the entire middle with Zat/beef mixture. Roll up and lay in pan, seam side down. Do this until all meat mixture is gone. Fills one 9×13 or 2-8×8 pans.
- Drizzle the remaining sauce over the rolled enchiladas and top with cheese.
- Cover the pan with foil and bake covered for 15 mintues, then uncovered for 10 more minutes.
Nutrition Information Serving size: 1 enchilada
- 1 box Zatarains Black Beans & Rice
- 1 lb. ground beef
- 2 – 10 oz cans red enchilada sauce
- 1 pkg. burrito size tortillas
- 8 oz. cheddar or mexican cheese
- Prepare Zatarains mix according to directions.
- Meanwhile, brown ground beef. When Zatarain’s mix is done, add ground beef and one can of enchilada sauce. Stir well.
- Preheat oven to 375°, and grease 9×13 pan or 2 8×8 pans.
- Drizzle half of sauce onlong bottom of the pan. Take a tortilla and fill a line down the entire middle with Zat/beef mixture. Roll up and lay in pan, seam side down. Do this until all meat mixture is gone. Fills one 9×13 or 2-8×8 pans.
- Drizzle the remaining sauce over the rolled enchiladas and top with cheese.
- Cover the pan with foil and bake covered for 15 mintues, then uncovered for 10 more minutes.
Check out all my Mexican-inspired recipes in my Cinco de Mayo Recipe Round-Up!
Print Recipe: Click on the green “print friendly” icon at the bottom of this post, and check “remove images” for a printable version.
Made these last night! They were a hit! So delicious, thanks for another great recipe!
This sounds great! Could you please explain how to freeze it…Do you cook first or freeze and then cook
I typically cook first, then freeze. If I freeze first, do it immediately so the tortillas don’t get soggy!