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Beef and Black Bean Enchilada Filling
Andre Lewis

Beef and Black Bean Enchilada Filling

This is the saucy beef-and-bean center for enchiladas, burritos or rice bowls, and one batch covers more than one dinner. The crock lets canned enchilada sauce settle into the meat without drying it. Drain the tomatoes so the filling stays inside a tortilla.
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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.