FIESTA BEEF & BLACK BEAN ENCHILADAS
Watch our video and learn to make tasty Fiesta Beef & Black Bean Enchiladas! You'll love trying these easy-to-make cheesy beef and black bean enchiladas.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Brown meat in large skillet; drain. Stir in half the VELVEETA and 1/2 cup salsa; cook 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently. Stir in beans.
- Spoon 1/4 cup meat mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
- Bake 10 min.; top with remaining VELVEETA and salsa. Bake 20 min. or until enchiladas are heated through and VELVEETA is melted. Top with sour cream and cilantro.
Nutrition Facts : Calories 530, Fat 25 g, SaturatedFat 12 g, TransFat 1.5 g, Cholesterol 85 mg, Sodium 1320 mg, Carbohydrate 46 g, Fiber 5 g, Sugar 6 g, Protein 28 g
BEEF & BEAN ENCHILADAS
These tried-and-true enchiladas are just what you need on rushed weeknights. Myra Innes - Auburn, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes, breaking it into crumbles; drain. Stir in the beans, dried minced onion, chili powder and salt; heat through., Place about 1/3 cup down the center of each tortilla. Sprinkle each with onion and cheese. Fold bottom and sides over filling. Pour sauce over top; garnish with olives.
Nutrition Facts : Calories 378 calories, Fat 14g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 993mg sodium, Carbohydrate 43g carbohydrate (1g sugars, Fiber 6g fiber), Protein 22g protein.
BLACK BEANS AND BEEF ENCHILADAS
I am from San Diego Ca and mexican food is my favorite.
Provided by April Alvarez
Categories Tacos & Burritos
Time 40m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degees: Mix all ingredients together except the enchilada sauce,
- 2. in 9 x 13 baking dish, pour in enchilada sauce to cover the bottom of the baking dish, Place one flour or corn torilla if you want into pan add enough beef mixture down the center of torilla and roll into tube looking roll.
- 3. Keep this up until all mixture is gone. pour remaining sauce over enchiladas. Cover with more cheese if you like add more cheese on top. Another option is green onions and black olives on top. I of course put on sour cream and Guacamole before serving. My husband put jalapenos on his.
BLACK BEAN ENCHILADAS
Picante sauce gives lots of zip to the tasty filling in these meatless enchiladas. Each generous serving is packed with fresh-tasting ingredients-and fiber, too. -Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream.
Nutrition Facts : Calories 442 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 1261mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 10g fiber), Protein 17g protein.
FIESTA CHICKEN AND BLACK BEAN ENCHILADAS
Provided by Food Network
Time 1h20m
Yield 4 Servings
Number Of Ingredients 14
Steps:
- 1.Heat oven to 350°F. Spray an 8"x11"x2" baking dish with cooking spray. 2.Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred. 3.In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat. 4.In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste. 5.Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.
BLACK BEAN FIESTA SALAD
This salad has a colorful blend of black beans and veggies drizzled with a tangy dressing. It's a good as it is good for you!-Bob Wedemeyer, Lynnwood, Washington
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the beans, corn, peppers, onion, celery and cheese. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetable mixture and toss gently to coat. Cover and chill for 2 hours or overnight.
Nutrition Facts : Calories 192 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 354mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 6g fiber), Protein 9g protein. Diabetic Exchanges
MEXICAN BEEF AND BLACK BEANS
Enjoy this warm beef and black beans recipe that's ready in just 20 minutes - perfect for a Mexican cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
- Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.
Nutrition Facts : Calories 495, Carbohydrate 60 g, Cholesterol 65 mg, Fiber 15 g, Protein 40 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 870 mg
FIESTA BLACK BEAN SALAD
I made this up as something to go with my chicken mole recipe, since I wasn't really in the mood for something like Spanish rice or refried beans. I think it makes a great side dish for Mexican food! This also would make a great salsa or dip.
Provided by PalatablePastime
Categories Sauces
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine ingredients, mixing well.
- Cover and refrigerate for several hours before serving.
- Note: the best way to dice an avocado is to cut it in half up to the seed all the way around, wiggle it apart, take a knife and pry out the seed, then cut the flesh into a cross-hatch without cutting through the skin, then scooping out the fruit with a larger thin spoon, as close to the skin as you can get.
Nutrition Facts : Calories 321.8, Fat 18.2, SaturatedFat 2.6, Sodium 7.5, Carbohydrate 34.8, Fiber 11.9, Sugar 5.8, Protein 9.1
BEEF AND BLACK BEAN ENCHILADAS
This was "created" on a day with minimal ingredients in the house. I am more of a fan of ground beef rather than shredded beef but either can be used. Also, my preference for this dish is medium ground beef. I know!! More fat, but the flavor is great!! Again - your choice! I guessed on the ounces of the can of black beans - just the normal size is fine. Easy to modify to your personal taste.
Provided by KEA-CA
Categories Black Beans
Time 1h10m
Yield 5-6 enchiladas, 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Prepare Enchilada Sauce #402189.
- As it simmers, fry the ground beef and onions - season well with salt and pepper.
- When the ground beef is cooked through, remove from heat. Allow to cool slightly.
- Stir in half of the can of black beans (or more if you prefer!) and 3/4 cup of the shredded cheese.
- Assemble enchiladas by placing several tablespoons of filling in the tortilla and rolling it up tightly.
- Place 1 cup of Enchilada Sauce #402189 in the bottom of the casserole (enough to cover the bottom).
- Place enchiladas side by side in the pan, top with remaining enchilada sauce and sprinkle remaining cheddar cheese on top.
- Bake in a covered casserole pan at 350°F for 30-40 minutes, until tortillas are tender and heated through.
Nutrition Facts : Calories 1638.7, Fat 86.6, SaturatedFat 40.6, Cholesterol 272.9, Sodium 2459.9, Carbohydrate 118.2, Fiber 13.6, Sugar 6.4, Protein 92.7
FIESTA CHICKEN AND BLACK BEAN ENCHILADAS FROM MISSION®
Shredded chicken, black beans, corn, cheese, and chiles in a creamy sauce are rolled into tortillas and baked with enchilada sauce and more cheese for this family-pleasing favorite.
Provided by Mission Foods
Categories Trusted Brands: Recipes and Tips Mission®
Time 1h20m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees F. Spray an 8x11x2-inch baking dish with cooking spray.
- Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred.
- In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat.
- In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste.
- Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.
Nutrition Facts : Calories 723.7 calories, Carbohydrate 92.8 g, Cholesterol 111.7 mg, Fat 24.2 g, Fiber 12.3 g, Protein 57.9 g, SaturatedFat 9.6 g, Sodium 2173.6 mg, Sugar 12.9 g
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