Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) diced tomatoes with green chilies
(10 oz) enchilada sauce
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
Salt and pepper to taste
10 corn tortillas
1 ½ cups shredded cheddar cheese
1 cup sour cream
Fresh cilantro, chopped (for garnish)
📦 **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).