Go Back
Andrew Fowler

Beef and Black Bean Enchilada Filling

Print Recipe
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 2 lbs 90-percent lean ground beef
  • 1 1/2 cups diced yellow onion
  • 3 cloves garlic minced
  • 2 tsp ground cumin
  • 1 tbsp chili powder
  • 20 oz canned red enchilada sauce
  • 15 oz canned black beans drained and rinsed
  • 15 oz canned diced tomatoes drained
  • 2 cups frozen corn
  • 1 1/2 tsp kosher salt
  • 20 corn tortillas

Method
 

  1. Brown the beef and onion in a skillet for 9 minutes until the beef reaches 160°F, then drain the fat.
  2. Stir in the garlic, cumin and chili powder for 30 seconds.
  3. Transfer to a 6-quart crockpot and add the enchilada sauce, black beans, tomatoes, corn and salt.
  4. Cover and cook on low for 4 to 5 hours until the filling is thick and the corn is tender.
  5. Warm the tortillas and divide 1/2 cup filling among 2 tortillas per serving.