These Low Carb Beef Black Bean Enchiladas are an easy, cheesy, filling recipe that’s perfect for a weeknight dinner. Just 10 ingredients needed! Keep scrolling for the recipe.
Weeknight dinners can be tough. More often than not, the last thing you feel like doing is putting a ton of effort into cooking. Well, this simple recipe for Low Carb Beef Black Bean Enchiladas will solve the weeknight dinner problem. Now, just because this recipe is low on ingredients and time doesn’t mean it’s lacking in flavor. Plus, after you finish this meal, you’ll be satisfied — and there will be some leftovers to have for a quick and easy lunch the next day! A win-win, if you ask me.
If you’re a cheese lover like me, this is the recipe for you. These enchiladas are stuffed with a delicious and filling mixture of ground beef and black beans, swimming in a pool of creamy red enchilada sauce, and covered in melted cheddar cheese. In addition to all that deliciousness — they also happen to be low carb! Now, here is how to make them.
PrintLow Carb Beef and Black Bean Enchiladas
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 4-6 1x
- Category: Dinner
- Method: Bake
- Cuisine: Mexican
Ingredients
- one 10oz can red enchilada sauce
- 1/4 cup half & half
- 1/2 tablespoon olive oil
- 1/3 cup white or yellow onion, diced
- 1 lb ground beef
- 2 tablespoons taco seasoning
- salt and pepper to taste
- 1/3 cup water or stock
- 1/2 cup black beans, drained & rinsed
- 6–8 small low carb tortillas
- 1 1/2 cups shredded cheddar cheese
- chopped green onion for garnish
Instructions
- Preheat oven to 375 degrees
- In a bowl whisk together enchilada sauce and half & half. Set aside
- In a large pan or skillet heat olive oil on medium high and add diced onion. Cook until translucent, about 5 minutes
- Add ground beef, break it up and cook until fully browned
- Add taco seasoning, salt, pepper and liquid. Turn heat to low and let cook another 3 minutes.
- Mix in black beans and 1/3 cup of the enchilada sauce mixture. Turn heat to low and cook for another 1-2 minutes
- Spread layer of enchilada sauce on bottom of a 2-3 quart casserole dish. Fill each tortilla with beef/bean mixture and a sprinkle of cheese. Fold and place seam side down in baking dish, lining up closely to each other
- Pour remaining enchilada sauce over top, and sprinkle on remaining cheese
- Bake for 20-25 minutes, until cheese is starting to bubble
- Allow to cool for a few minutes before serving, garnished with green onion
Keywords: low carb enchiladas, keto enchiladas, beef enchiladas, easy enchilada recipe, beef and black bean enchiladas, black bean enchiladas, creamy enchilada recipe
Can I use a different meat filling?
Yes! In fact, you can use ground chicken, ground turkey, shredded chicken, or even entirely beans to make this vegetarian.
In this case, I used 85/15 grass-fed ground beef.
What tortillas should I use?
Now, if you’re not low carb, you can use any flour or corn tortillas (corn tortillas are more traditional). I love and used these Mission Carb Balance Flour Tortillas – the texture is so incredible, it’s hard to believe they’re low carb! So if you want to try these, you can check their store locator for where to find them.
What should I serve these enchiladas with?
These enchiladas are delicious served with rice, cauliflower rice, or your favorite vegetables or salad.
You could also add your favorite toppings like sour cream, avocado, or fresh cilantro.
As always, if you make these Low Carb Beef Black Bean Enchiladas or any of my other recipes I’d love to know how they turned out. Please leave a review, and be sure to tag me on Instagram @Hungry.Blonde! xoxo GG
You might also like:
6-ingredient Plant-Based Enchiladas
Vegetarian White Bean Buffalo Dip
One Pot Taco Pasta
Keto Lasagna
I make these at least once a week and the entire family loves them. My 7 year old asks for them almost weekly. They do NOT taste low carb and they are super filling so everyone isn’t asking for snacks at bedtime 😉
★★★★★
hehe love to hear it! it’s a staple in the HB household too! 🙂