This cheesy beef and black bean enchilada recipe has an authentic Tex-Mex sauce and is adaptable to many diets. The various tortilla options help meet multiple dietary goals: Gluten-Free, Grain Free, and High Fiber Recipes for cheesy, meaty perfection!
- 2 Tablespoons butter
- 2 Tablespoons arrowroot starch, cornstarch, or almond flour*
- 1 Tablespoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground oregano
- 1/4 teaspoon cayenne pepper
- 3 Tablespoons tomato paste**
- 2 cups of low-sodium beef broth – (SCD use homemade)
- 1 lb grass-fed ground beef
- 1 Tablespoon olive oil
- 1 onion red, white, or yellow, chopped
- 4-oz can of mild green chilis, chopped
- 16-oz can of black beans, drained or 1.5 cups of homemade pre-cooked beans, recipe here***
- 1/2 teaspoon freshly ground black pepper
- 8 soft tortillas, room temperature or warmed – flour, corn, grain-free, collard greens****
- 1 cup shredded Cheddar, Colby, or Colby-jack cheese
- 1/2 teaspoon salt
- 2 – 3 Tablespoons fresh cilantro, chopped
- Lime slices, optional
- Favorite fruit salsa, optional (peach, pineapple, mango)
Preheat the oven to 325º
Make Enchilada Sauce
- In a small saucepan, melt the butter, 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.
- 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.
- Coat the bottom of a 9 x 13 casserole dish with 1/4 cup of enchilada sauce to coat the bottom.
- 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. Collard green recipe here, if using.
- 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. If the casserole is stored in the refrigerator, add 5 – 10 minutes to the cooking time.
*Check for compliance of arrowroot if you are on a grain-free diet
** Freeze the remaining tomato paste in ice cube trays or small baggie for future use
****Warm tortillas if they are cracking while rolling. See the post above for warming tips. For grain free, I use Siete Brand almond or cashew tortilla but check for compliance with your dietary restrictions.
Note: The nutritional information was calculated with whole wheat low-carb tortillas from La Tortilla Factory
- Prep Time: 30
- Cook Time: 15
- Category: Main Course
- Method: Oven
- Cuisine: Mexican
Keywords: grain-free, tortillas