ground beef and black bean enchilada skillet
i am always in the mood for enchiladas! they taste so good. however, nowadays i just want something on the table quick. i did not feel like dipping the tortillas, making the filling, rolling them, putting them in a casserole to bake for 45 minutes! so i simplified the process so we could be eating one of our favorite meals in no time. now, for me... canned enchilada sauce is, uh... yucky. oops, did i just say that? that word came straight from one of my kids! anyway, whenever i taste canned enchilada sauce, all i taste is the can it's stored in. with that said, this recipe has a homemade enchilada sauce. i make it a lot for our family and the spices are perfect for our taste. make extra of this sauce to freeze and store away for an easy enchilada night, made from your kitchen.
ingredients:
- - homemade enchilada sauce
- 2 tablespoons vegetable oil -
- 1/2 onion - chopped fine
- 3 cloves garlic - minced
- 4 tablespoons chili powder -
- 1 tablespoon cumin -
- 1/4 teaspoon italian seasoning -
- 2 tablespoons cornstarch -
- 1 cup chicken broth - *i use boullion based
- 1 cup tomato sauce -
- - enchilada filling
- 1 tablespoon vegetable oil -
- 1 lb ground beef -
- 1 jalapeno - seeded, chopped
- 6 (8 inch) flour tortillas - chopped into 1 inch strips
- 1/2 cup black beans - rinsed, drained
- 1/4 cup cilantro - chopped
- 3/4 cup chicken stock - *i use boullion based
- 1 1/2 cup cheddar cheese -
instructions:
- for the homemade enchilada sauce - in a medium sized pot, add the vegetable oil over medium heat. add in the garlic and onions.
- add the seasonings over the onions/garlic and stir.
- saute for a few minutes until the onions are slightly tender and the spices are toasty.
- in a small bowl, whisk the cornstarch into the chicken stock. pour the chicken stock mixture into the onion mixture slowly, whisking until everything is well blended. stir in the tomato sauce.
- bring to a boil and reduce to simmer for about 10 minutes or so, until thickened. this sauce is great to make ahead or double up and freeze. it will be ready for you anytime you want enchiladas. no canned sauce here!
for the beef and black bean enchilada filling:
- preheat the broiler.
- preheat the oil in a large cast iron skillet over medium high heat. i used a 14 inch cast iron. like this one here.
- carefully add the hamburger meat. season with salt/pepper to taste and break up the meat into small pieces as it cooks through. if there is a large amount of oil after the meat has cooked, drain it off.
- add in the jalapeno. stir for a few minutes with the ground beef until tender.
- add in the tortilla strips, black beans and cilantro.
- stir until combined. stir in all of the reserved enchilada sauce. add in the chicken broth and stir until everything is mixed well. taste, season with salt/pepper accordingly (if needed). reduce to simmer and allow to cook on low for a few minutes until the seasoning marry.
- top the enchilada mixture with cheese.
- if you do not have a oven proof pan, transfer into a baking dish before you top with cheese. then top with cheese and place in the oven.
- place under the broiler until cheese is melted.
spoon onto you're plate and enjoy!
play around with the spices in the enchilada sauce! add what flavors your family enjoys. like it spicy? add some chipotle powder instead of chili powder.
cooking points
- i used jalapeno in this recipe instead of green chilies. a can of green chilies can cost as much as $3 for one can! a jalapeno? as low as $0.20!
- i liked adding fresh onion and garlic to the enchilada sauce. if you don't like your sauce chunky, use garlic powder and onion powder instead.
- i did not add onion and garlic to my hamburger mixture since it was already in my enchilada sauce. feel free to add more if you like.
- i like the texture of flour tortillas in this dish, however feel free to use corn tortillas.
- like a little sweet? add corn!
This looks so yummy!
thank you, leela! please let me know if you make it. 🙂
another fantastic recipe I made this for breakfast this morning and am loving it…made the open faced chicken quesadilla is the other day they were excellent too.. keep these good recipes coming I love Mexican food
thank you for your sweet words, cindy. you are making some of my favorite recipes. i appreciate your feedback and i am so happy you are enjoying them. 🙂
Tijuana, thank you, simply, just “thank you” for your dedication to providing yummy affordable meals and fun to read stories. I appreciate you a lot. We made the chicken and rice skillet the other night, and although I didn’t let it cook long enough, my kids came back for it later for their midnight snack. Now that’s good food. hugs
jewel, you have made my week! i have the biggest smile on my face, right now. i appreciate you taking the time to leave such a sweet, thoughtful comment. i’m thrilled you like my recipes and it is people like you that make blogging well worth the time. i’m so glad you are here with me. thank you so much! 🙂
Tijuana, I love your site and recipes. I’ve incorporated quite a few into my weekly meals. As the cook around the house, I constantly struggle with variety but balancing a healthy meal that doesn’t cost a fortune, and yours are spot on.
We’re a family of basically 4 adults and 1 kid, and I consider it a good day when I can get a meal on the table for $12 or less. Sometimes it’s more, but those are usually more special meals like roast turkey breast or steak (when we have them, which isn’t very often).
I wanted to ask if you prep any of your staples like chicken broth, sauces etc and can them ahead of time?
Every time I break down a chicken or debone one, I save the bones/skin until I have several ziploc bags full, then make stock. On a good day, I can get 20-30 pints of homemade chicken stock basically for free.
This morning I’m making green chile sauce which I’ll can this afternoon. I’m like you, NO CANNED sauces for me.
Anyway, didn’t know if you’d thought about that, but I wanted to put that bug in your ear….
Thanks again for ALL the work you do here!
Jeff
i really enjoyed reading your comment, jeff. it really made my day! it is very refreshing to hear that you enjoyed several of my recipes.
this is an article on my website regarding homemade stock – http://www.pomanmeals.com/how-to-make-homemade-stocks/. i absolutely love to prep
my sauces and broths ahead of time. i label them with the title/date and use them frequently to cut my time in the kitchen in half. i usually make them on a day where i do not have much to do and spend that day prepping/freezing them to save me time in the long run.
thanks again for your encouraging words and for sharing some of your story with me. 🙂
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Tijuana,
Thanks for your recipe. I’m not a great cook but your instructions were easy to follow on your beef and black bean enchilada dish. My sauce did not look like yours though. The 4 tablespoons of chili powder looked like a bit much but I continued.. I used corn torts instead of the flour.. I LOVED this recipe but my picky husband did not. Great for me, cause now I have all the leftovers! Also, I crumbled some fritos on top right before serving, yummy!
Monica
hi monica! thank you so much for the detailed review and for letting me know. i am so glad that you liked it. i LOVE the fritos idea! 🙂
You have one of the most reliable recipe pages/sites, etc. Things are delicious and always turn out! I made this and my teenagers devoured it. I didn’t have tomato sauce but I DID have two half jars of salsa and a can of Rotel. I have a handheld purée tool/emulsifier so I made those things into ‘tomato sauce’. I didn’t have cornstarch so I used a bitter/flour slurry. I added some rice, too. For the meat seasoning I used Oetega taco spice/flavoring. Even with all of these changes it was delish!
hi angie! you have made my day! thank you for your sweet words. you have no idea how much i appreciate them! 🙂 your substitutions sound delicious. thanks for letting me know about the recipe!
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