Recipe by country_cooker
"These enchiladas are absolutely amazing! Truly a recipe your family will love."
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onion, finely chopped
shredded Cheddar cheese
ground black pepper
2 1/2 cups
1 1/2 teaspoons
1 (15 ounce) can
black beans, rinsed and drained
1 (4 ounce) can
sliced black olives, drained
shredded Cheddar cheese
Excelent could add rotel and more cheese on top
Very bland. Next time I will add cumin and cayenne to the mix.
this is sooo tasty!
really good flavour - I made it this evening and it was lovely. Really easy to put together.
Oh gosh, these were fabulous. I used a whole packet of taco seasoning (misread the recipe), green chilie enchilada sauce (I've been craving it), and omitted the chili powder. Melting the sour cream and cheddar with the beef on the stove makes a creamy, lovely filling. And laying the black beans and olives on top (instead of incorporating them into the filling), is genius. The beans retain a nice little "snap" that hits your tounge at just the right time. I topped my enchiladas with jack cheese. I can't say enough good things about this dish - it's beyond delicious.
I made this to take to friends house for a Mexican evening and it was a hit. I did not change a thing. It's very easy and so very good!! Will make again soon as I only got one enchilada!! That was NOT good!!
I made this receipe last night and my husband thought it was great. I used cilantro instead of oregano.
I also made a black bean and corn salad and put that into the wraps instead of just black beans and olives.
Served extra salad on the side.
Awesome!!!! Best Enchiladas we've had.
* Percent Daily Values are based on a 2,000 calorie diet.
Best Beef Enchiladas
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 263
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