Family Meal Staple
This delicious beef and black bean enchiladas recipe is a staple in the family meal rotation. It’s been around so long that it has been adapted through all my dietary trends and restrictions through the years.
Serve With
Beef and black bean enchilada recipe accommodate many goals
When I first began making beef enchilada as a family meal, I used whole wheat tortillas and added black beans into the dish to sneak a high fiber low meat meal. I consider this recipe a Tex Mex “Mediterranean Diet”. Years later, with my gluten intolerance, I changed to corn tortillas. The third recipe change occurs when I began eliminating grain on the Specific Carbohydrate Diet (SCD ) and therefore use almond or cashew tortillas. All three versions taste amazing, and I include all options in the recipe below.
The homemade enchilada sauce really makes the recipe unique, and you can use it with any tortilla type. Try making enchilada sauce from scratch – you get a more authentic Tex Mex taste. Bottom line is that it is a very adaptable recipe that can accommodate many diets or nutritional goals.
Great make-ahead family meal
Sides
- Coleslaw – try Charred Poblano Coleslaw with Pepitas
- Guacamole with tortilla chips
- Corn
- Spanish rice
Gluten-Free Enchiladas with Beef and Beans
- Total Time: 45 minutes
- Yield: 4
- Diet: Gluten Free
Description
This recipe for cheesy beef and bean enchiladas can be adapted to meet many diets. Use whole-wheat or lo-carb flour tortillas, or gluten-free corn tortillas, or grain-free tortillas. All are delicious.
Ingredients
Enchilada Sauce
2 Tablespoons butter
2 Tablespoons arrowroot starch*
1 Tablespoon chili powder
1 teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon ground oregano
¼ teaspoon cayenne pepper
3 Tablespoons tomato paste**
2 cups low sodium beef broth
Filling
1 lb grass-fed ground beef
1 Tablespoon olive oil
1 onion red, white, or yellow, chopped
1 4-oz can mild green chilis, chopped
1 16-oz can black bean, drained
½ teaspoon freshly ground black pepper
8 8-inch tortilla – flour, corn, or grain-free ***(I use Sieste Brand almond or cashew tortilla)
1 cup shredded cheddar cheese, omit if paleo or dairy-free
1 teaspoon salt
Garnish
2 – 3 Tablespoons fresh cilantro, chopped
Instructions
Preheat the oven to 325º
Enchilada Sauce
- In a small saucepan, melt the butter and add arrowroot and stir until combined.
- Combine all the spices and whisk the mixture constantly
- Stir in the tomato paste
- Slowly add the beef broth and boil the mixture until the sauce slightly thickens. Remove from heat.
Filling
- Place ground beef in a large skillet over medium heat and break up with a wooden spoon until brown. Pour off fat.
- Pour the olive oil and add the onion and cook until soft.
- Mix in chilis, drained black beans, and pepper.
- Add ½ cup of the enchilada sauce to the meat and bean mixture.
Make Enchiladas
- Coat the bottom of a 9 x 13 casserole dish with the enchilada sauce.
- Fill each tortilla with 2 tablespoons of meat filling and carefully roll it up. Place it seam-side down in a casserole dish. Repeat with remaining tortillas.
- Spoon any remaining meat mixture along the sides of the casserole.
- Top with remaining sauce over all tortillas to cover completely. Don’t leave any open areas without sauce. If making ahead, cover, and place in the refrigerator until ready to cook.
- Sprinkle with cheese and bake for 15 minutes
Notes
*Can substitute cornstarch, if not on a grain-free diet
** Freeze the other half in ice cube trays or small baggie for future use
***If not following a grain free or paleo diet, whole wheat flour tortillas work great.
- Prep Time: 30
- Cook Time: 15
- Category: Main Course
- Method: Oven
- Cuisine: Mexican
Keywords: gluten-free, grain-free, Specific Carbohydrate Diet, make-ahead meal, family-friendly meal
2 Responses
Delicious!! Last night I made these enchilada s for dinner. The family demolished them. This morning I am still dreaming of how tasty they were and I want them for dinner again tonight!!!! I used half smoked paprika and half sweet, and I used smoked chipotle powder instead of cayenne which gave them a lovely warmth. Ahhhhhh Nagi, you ve done it again!!
★★★★★
Ahhh thanks for the rave review and spice suggestions. It’s been a while since I made enchiladas. I need to make them too.