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Beef and Black Bean Enchilada Casserole

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Quick and easy

Quick and easy

Quick and easy

Prep Time:

30 minutes

Cook Time:

1 hour


8 servings


2  dried ancho chilies

3  c.  Central Market Organics Low Sodium Chicken Broth

1/2  c.  cilantro

2  tsp.  minced garlic

1  corn tortilla, roughly chopped

1  Tbsp.  olive oil, divided

1/2  lb.  96% lean ground beef

1  tsp.  cumin

1  tsp.  dried oregano

2  Tbsp.  tomato paste

1  onion, chopped

1  can (15 oz.) black beans, rinsed and drained

2  cloves garlic, minced

12  corn tortillas

1/2  c.  H-E-B Shredded Mexican Blend Cheese

*  fat-free sour cream


Combine sauce ingredients and bring to a boil. Reduce mixture by 1/3. Remove from heat, place in a blender, and blend until smooth. Set aside.

Heat half of the oil in a large non-stick skillet. Add ground beef, cumin, oregano, and tomato paste. Cook until browned. Strain any extra grease and set meat aside in a bowl. Return pan to heat, add onions, and cook approximately 4 to 5 minutes or until onions are tender. Add cooked meat, black beans, and garlic, and cook an additional 2 to 3 minutes. Remove from heat.

To make casserole, place 1/2 cup of sauce in a lightly greased 8x8-inch baking dish. Alternately layer corn tortillas, beef, and sauce until all ingredients are used. Top with cheese and Mexican cream and bake 1 hour or until heated through.
Nutritional Information
Calories: 370, Total Fat: 9g, Saturated Fat: 1.5g, Sodium: 180mg, Carbohydrates: 49g, Dietary Fiber: 12g, Protein: 16g
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