Mexican food may be messy, but it sure is yummy! A great way to get your kids eating more adventurous foods, is introducing some Mexican spices into their diet. The beef and bean enchiladas are easy to make and pack the perfect amount of flavor for those sometimes picky little taste buds. These also make a great make-ahead meal to stash in the fridge or freezer, and pack for lunch the next day. Just make sure to pack a lot of napkins too!
What you’ll need:
- 4 tbs canola oil
- 2 pounds lean ground beef
- 1 can reduced fat refried beans
- 1 can black beans
- 2 cans enchilada sauce
- ~16 tortillas
- ~3 cups shredded mexican cheese blend or cheddar, Monterey jack, or Colby jack
- Salt to taste
- 2 cans diced tomatoes
- 1- 2 cans chopped chilies
- 2 cloves minced garlic
- 1 chopped onion
- 1- 2 tsp cumin
- 1 bunch cilantro (optional)
- 4 cups uncooked spinach (optional)
1. Preheat oven to 400 degrees.
2. In a heavy pot, heat up your oil and add in onions and salt. Once the onions are translucent and sweating, add in your garlic and chilies.
3. Once the garlic is fragrant (about 2 minutes), add in ground beef and brown it (about 2-3 minutes).
4. Add in both cans of beans, tomatoes, cumin, 1 cup shredded cheese, cilantro, and spinach. Simmer all of these ingredients together until cheese is melted, spinach is cooked down, and all ingredients are well combined.
5. Evenly distribute a can of enchilada sauce on the bottom of a large, oven safe baking pan. Spoon beef and bean mixture into the tortillas and roll them up in the baking pan.
6. Pour the second can of enchilada sauce over the rolled tortillas and spread the remainder of the shredded cheese over it.
7. Bake in the oven for about 10- 15 minutes or until cheese shows some golden spots.