Beef and Bean Enchiladas

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These Beef and Bean Enchiladas are snap to make and taste great. They were even good reheated for lunch the next day. I served this with some Mexican rice and chips and salsa.

I like to make quick and easy meals during the week. These Beef and Bean Enchiladas truly fit the bill! They are snap to make and taste great. They were even good reheated for lunch the next day. I served this with some Mexican rice and chips and salsa. Feel free to top the enchiladas with some sour cream, tomatoes and lettuce if desired. You could also add a can of Rotel tomatoes or a cup of chunky salsa to the meat mixture if you wanted to kick these up a notch. I am going to try that next time! YUM! These enchiladas could easily be made ahead of time and refrigerated (or frozen) until ready to be baked. I love easy meals like this!

Beef and Bean Enchilada Recipe
Those beef enchiladas are the basis for this recipe, but I decided to amp them up just a wee bit by adding in black beans. The black beans make these enchiladas even more filling! These are also so simple to make, I think they will soon be a favorite of yours too. I know they are always a hit with my family and with Sam’s friends when they visit!

INGREDIENTS FOR ENCHILADAS
You can put just about anything in enchiladas. A lot of the time I use leftovers and get creative with whatever I can find in the fridge but if I’m actually planning ahead, I make either classic chicken enchiladas or use avocados for a simple and SUPER delicious vegetarian filling. My family’s new favorite combo is seasoned ground beef and refried beans.

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