Beef and Black Bean Enchilada Bake Beef and Black Bean Enchilada Bake

Beef and Black Bean Enchilada Bake 580 Image by: Beef and Black Bean Enchilada Bake 580 Author: Canadian Living

This tasty recipe is a quick fix when tacos just won't do. There is no rolling involved and each slice has a generous helping of thick enchilada sauce. Substitute ground turkey or chicken for the beef if you wish. Serve with a dollop of sour cream and sliced green onion.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: February 2012



In small saucepan, bring strained tomatoes, garlic, chili powder, oregano, chipotle pepper and salt to boil; reduce heat and simmer for 10 minutes.

Meanwhile, in large nonstick skillet, brown beef over medium-high heat, breaking up with wooden spoon. With slotted spoon, remove beef and set aside. Drain fat from pan.

Add oil to skillet; cook onion over medium heat until softened, 3 to 4 minutes. Add black beans and corn. Return beef to pan, stirring to combine. Stir in 1 cup of the sauce, mixing well.

Place 1 of the tortillas in greased 8-inch (2 L) square baking dish. Top with 1/4 cup of the cheese and half of the meat mixture. Repeat layers of tortilla, cheese and meat mixture once. Top with remaining tortilla and sauce. Sprinkle with remaining cheese.

Bake in 375?F (190?C) oven until cheese is melted, about 15 minutes. Slice and serve garnished with sour cream and green onion.

Nutritional facts Per serving: about

  • Fibre 8 g
  • Sodium 1094 mg
  • Sugars 8 g
  • Protein 40 g
  • Calories 650.0
  • Total fat 33 g
  • Potassium 898 mg
  • Cholesterol 104 mg
  • Saturated fat 15 g
  • Total carbohydrate 47 g


  • Iron 51.0
  • Folate 35.0
  • Calcium 32.0
  • Vitamin A 25.0
  • Vitamin C 13.0
Share X
Lunch & Dinner

Beef and Black Bean Enchilada Bake