Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
(14 oz) enchilada sauce
1 can (15 oz) black beans, drained and rinsed
2 cups corn (frozen or fresh)
1 tsp ground cumin
1 tsp chili powder
1 cup shredded cheddar cheese
shredded Monterey Jack cheese
8 corn tortillas, cut into quarters
Salt and pepper, to taste
Fresh cilantro, for garnish (optional)
Sour cream, for serving (optional)
📦 **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).