There many be a few steps to making this Beef and Black Bean Enchilada Casserole, but once you put it in the oven, you can clean up a little and only have minimal clean-up after the meal. I always try to clean up as I go so, after dinner, I can relax for the rest of the night.
I have a plant on my deck called culantro. It taste just like cilantro, but I haven’t been able to grow cilantro. Within a couple weeks, it just dies. But I’ve had my culantro plant for about 4 years now and it’s still looking pretty good. I will list cilantro in my ingredients, but you’ll see the picture below of my culantro leaves that I chopped. They are much larger and thicker than the delicate cilantro leaves, but have that same great flavor.
It’s so hard to know what herbs I may need for cooking and I hate running out to the store for just a few items. So I keep a few potted herbs on my deck…. rosemary, dill, chives, basil, mint, and even green onions and ginger. Did you know you can grow green onions and ginger from cut sections you bought at the store? I’ll have to write another post about that one day.
Although there may be a few steps involved in making this beef and black bean enchilada casserole, it is not anything difficult. All that’s required is a little patience and some great music in the back ground. Might as well enjoy your time in the kitchen.
Beef and Black Bean Enchilada Casserole | Recipe
1 lb. ground beef
1 tsp. cumin
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. salt
1 – 20 oz. can of enchilada sauce
2 T. flour
1/2 c. water
1 green bell pepper
1 yellow onion
1/2 c. chopped cilantro (divided)
3-4 chopped green onions (divided)
10 corn tortillas
spray olive oil
1-2 jalapeno peppers (depends how hot you like it)
1 can black beans
16 oz. shredded cheddar cheese (or a mix of cheeses, if you like)
In a frying pan, brown ground beef and add the cumin, chili powder, garlic powder, and salt. Set aside.
While meat is browning, pour enchilada sauce into a sauce pan and heat on a medium heat.
Mix flour with water mashing out any lumps and add to enchilada sauce.
Chop the green bell pepper and yellow onion and add to enchilada sauce.
Bring the enchilada sauce to a boil to allow the flour to thicken your sauce a little. Turn heat down to low and add 1/2 of the cilantro and 1 chopped jalapeno pepper.
(The picture below shows leaves from my culantro plant that I use instead of cilantro. I remove the spiny edge before chopping.)
Heat a non-stick frying pan to a medium high heat. Use the spray olive oil on both sides of the corn tortillas and lightly brown. This will keep your corn tortillas from getting too soggy in the casserole. As you brown them, stack them between paper towels until you’re ready to assemble.
Pour the can of black beans into a colander and rinse.
Into the bottom of a casserole dish, put several tablespoons of your enchilada sauce and spread it around to coat the bottom of the dish.
OK. Now you’re ready to start assembling the enchiladas. Taking a browned tortilla in your hand, bend it slightly so your ingredients won’t fall out.
Add a couple tablespoons of seasoned browned meat, some black beans, and some shredded cheese. Lay neatly in the bottom of your casserole dish. Continue until you’ve filled all your corn tortillas and placed them in the casserole. I filled mine a little too full and didn’t want to attempt to roll them. They held together well though.
Pour the rest of the enchilada sauce over all the enchiladas. If desired, add more jalapenos on top.
Bake at 375° for 30-40 minutes. Top with the rest of the shredded cheese and bake an additional 10 minutes or until the cheese is completely melted.
Remove from oven and sprinkle with the remaining chopped green onion and cilantro. I hope you enjoy this beef and black bean enchilada casserole.
Let me know what some of your favorite casseroles are by commenting below.