Heat a large skillet over medium high heat. Add olive oil, swirling to coat. Add the peppers and onions and saute for about 5 minutes, until softened. Add the garlic and stir for 30 seconds.
Add ground beef and use a fork to crumble it. Cook for about 4-5 minutes, or until the mixture is no longer pink.
Stir in the chili powder, cumin, paprika, cayenne, salt, black beans, and ¼ cup of the salsa. Mix well.
Now preheat your oven to 350º F. Spread half of the remaining salsa over the bottom of a 13×9” baking pan.
Lay your tortillas on a clean work surface and spoon a heaping ¼ cup onto the center of each. Roll tightly and line them up, closely packed into the baking pan, seam side down.
When all of the tortillas have been filled and placed into the pan, evenly pour the remaining salsa over the top.
Sprinkle the pan with the cheese.
Bake for 20 minutes. Allow the enchiladas to cool for about 10 minutes before serving. Garnish with sour cream and fresh cilantro
Nutrition info for 1/6th of entire recipe (2 filled enchiladas):
Calories: 368.8, Total Fat 17.3g, Cholesterol: 45.9mg, Sodium: 938.9mg, Total Carb: 41.2g, Fiber: 20.7g, Sugars: 2.6g, Protein 27.5g
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|Serving Size: 1 Serving (187g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 86 (50%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 39.6mg||12 %|
|Sodium 765.8mg||26 %|
|Potassium 542.4mg||14 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 7.6g|
|Protein 13.1g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 173
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