Description
A savory dish combining cheesy beef enchiladas with tortellini for a delightful twist on a classic recipe.
Ingredients
Scale
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can enchilada sauce
- 1 (9-ounce) package refrigerated cheese tortellini
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Sour cream (for serving)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is translucent, about 5-7 minutes. Drain excess fat.
- Stir in the black beans, enchilada sauce, chili powder, cumin, salt, and pepper. Simmer for 5 minutes.
- Meanwhile, cook the tortellini according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the beef mixture with the cooked tortellini and half of the cheddar and Monterey Jack cheeses.
- Spread a thin layer of the beef and tortellini mixture in the bottom of a 9×13-inch baking dish. Fill tortillas with the mixture, roll them up, and place seam-side down in the dish.
- Pour any remaining enchilada sauce over the top of the rolled tortillas, then sprinkle with the remaining cheeses.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving. Garnish with fresh cilantro and serve with sour cream.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the beef mixture.
- Substitute ground turkey or chicken for a lighter option, or use a meat substitute for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg