Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
1 lb ground beef
1 medium onion, diced
2 cloves garlic, minced
1 can (15 oz) black beans, rinsed and drained
1 can (10 oz) diced tomatoes with green chilies
(10 oz) enchilada sauce
2 cups shredded cheddar cheese
12 corn tortillas
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon pepper
Fresh cilantro, chopped (for garnish)
Sour cream (for serving)
6. Bake: Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
7. Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with freshly chopped cilantro and serve with sour cream on the side.
📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat gently over low heat, stirring frequently. Add a splash of broth or milk if the sauce has thickened too much. Avoid boiling to prevent curdling. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving**: Serve over rice, pasta, quinoa, or with crusty bread to soak up the sauce. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).