High Protein Beef Enchilada Bake
A hearty and protein-packed beef enchilada bake featuring lean ground beef, black beans, and a rich enchilada sauce, topped with melted cheese for a satisfying and nutritious meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6
Ingredients
1 pound lean ground beef (90% lean)
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce) can red enchilada sauce
1 (4-ounce) can diced green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
6 whole wheat flour tortillas (8-inch size)
2 cups shredded reduced-fat sharp cheddar cheese
1/2 cup chopped fresh cilantro
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon, about 5-7 minutes.
Add the chopped onion and minced garlic to the skillet. Cook until the onion is softened, about 3-4 minutes.
Stir in the black beans, enchilada sauce, diced green chilies, ground cumin, chili powder, smoked paprika, salt, and black pepper. Simmer the mixture for 5 minutes, stirring occasionally.
Spread a thin layer of the beef mixture on the bottom of the prepared baking dish.
Place one tortilla on top of the beef mixture layer. Spread about one-sixth of the beef mixture evenly over the tortilla, then sprinkle about 1/3 cup of shredded cheddar cheese on top.
Repeat the layering process with the remaining tortillas, beef mixture, and cheese, ending with a layer of cheese on top.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchilada bake rest for 5 minutes.
Sprinkle chopped fresh cilantro over the top before serving.