Low 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
Scale
- 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
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Find it online: https://hungry-blonde.com/low-carb-beef-black-bean-enchiladas/
