My stepdaughter who is vegan offered me this amazing dish. So yummy and nutritious. My young children adored them! Add chia seeds, black sesame seeds, or chocolate chips as a garnish! You can add peanut butter or peanut butter chips to the icing if you’d like!
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
Ingredients
- 2 pounds ground beef
- ¼ medium onion, finely chopped
- 1 ¼ cups shredded Cheddar cheese, divided
- ½ cup sour cream
- 1 tablespoon dried parsley
- 1 tablespoon taco seasoning
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- 2 ½ cups enchilada sauce
- 1 ½ teaspoons chili powder
- 1 clove garlic, minced
- ½ teaspoon salt
- 8 flour tortillas
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (4 ounce) can sliced black olives, drained
Instructions
- Gather ingredients and preheat the oven to 350 degrees F (175 degrees C).
- Dotdash Meredith Food Studios
- Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Dotdash Meredith Food Studios
- Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into ground beef until cheese is melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a boil, reduce heat to low, and simmer until sauce is slightly thickened, about 5 minutes.
- Dotdash Meredith Food Studios
- Lay a tortilla onto a work surface and spoon about 1/4 cup meat sauce down the center of tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll up tortilla, enclosing filling; lay seam-side down in a 9×13-inch baking dish. Repeat with remaining tortillas.
- Dotdash Meredith Food Studios
- Spoon any remaining meat sauce over rolled tortillas. Scatter any remaining black beans and black olives over the top. Sprinkle with remaining 1/4 cup Cheddar cheese.
- Dotdash Meredith Food Studios
- Bake in the preheated oven until cheese is melted and sauce is bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.
- Dotdash Meredith Food Studios
- Serve hot and enjoy!
- DOTDASH MEREDITH FOOD STUDIOS
Nutrition Facts
| Calories | 583 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 7 g |
| Protein | 33 g |
| Saturated Fat | 12 g |
| Sodium | 1216 mg |
| Sugars | 1 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Simple and moderately quick.
I just add a can of chopped green chilies to it, use tortillas that are made with flour and corn so the are very pliable to roll. A lot of tines I just layer instead of rolling a s make layer casserole.
Love it! We made alterations. Used corn tortillas and added a lot of toppings; diced tomatoes, cilantro, green chili’s, chives, and raw diced onion.
This is soooo good. I put it into my monthly rotations. Because it’s just the two of us, I usually cut everything in half. Sometimes instead of rolling it, I put the tortillas in the bottom, and then the other ingredients on top covered with tortillas. Otherwise, I just follow the recipe exactly.
Sooo good. I follow the recipe as is, other than I reserve some of the enchilada sauce to pour over the top of the tortillas before adding the other toppings.
This was delicious. I couldn’t find the Enchalada sauce at my grocery store so I used Classico Spicy Red Pepper pasta sauce. Kept everything else the same and it was very tasty and flavorful.
I seemed to be a basic recipe so i added some chipotle peppers in adobe sauce and green chiles. threw in some real garlic instead of powder and a french onion sour cream dip. I used a combination stew beef chopped up and a ground beef. I also used my own shredded cheese because pre shredded leaves a “grainy texture”. it turned out just the way I wanted it to .
Quick and easy to make. Kids and grandkids loved it.
This is my go to enchilada recipe. But they are best when you use the homemade red enchilada sauce made with ancho and guajillo peppers.
I only added some rice, threw the beans into the mix. Very good. Flour or corn Tortilla, really doesn’t matter. Do it how you want, it was great.
Yum! My biggest problem with this recipe was getting the filling into the wraps without eating it! It’s good enough to have as a chili if you throw the beans in. My new favorite!! Thank you!
Good meal. My family weren’t impressed with the olives. I may make it again without the olives. Had a good flavor.
I do mine with chicken and also add some cooked brown rice. Absolutely delicious!!
Loved recipe, prepared the exact recipe. Will definitely make again.
Amazing!!
Very good I added more vegetables!
Well I would like to start by saying as a native Californian enchiladas are made with corn tortillas not flour tortillas. Other then that it was quite good.
Loved it .. however my significant other said would of been better with corn tortillas He is an old dog hard to teach New tricks to
If I were to make this again, I would use less chili powder.
This was a family favorite for all 5 of my family, thankyou for the recip
Easy and delicious, will use less salt next time.