September 24, 2020 • 0 comments

This recipe makes up two full 9x13 pans of enchiladas, which is great! One for lunch or supper and one for the freezer!
  • Prep Time:
  • Cook Time:
  • Servings: 5


  • (2 lbs) Ground Beef
  • (1) Onion, diced
  • (1 tbsp) Chili Powder
  • (1 tbsp) Cumin
  • (1 tsp) Salt
  • (1/2 tsp) Paprika
  • (1 tsp) Onion Powder
  • (1 tsp) Garlic Powder
  • (1 can) Black Beans
  • (1 1/2 cups or 1 can) Fresh or Canned Corn
  • (2 1/2 cups) Shredded Cheddar Cheese, 1 cup reserved for sprinkling on top
  • (2 cans) Canned Enchilada sauce (or homemade if you like to make your own)
  • (2 packages) Tortillas


Cook ground beef and onion, until meat browned. Drain and rinse meat if needed. Add in all spices into pan with beef and onions and mix up on medium heat.

Add corn, black beans, cheddar cheese to a large bowl, mix well. Add meat to mixture and mix up again.

Take the can of enchilada sauce and lightly cover the bottom of a

9x13 pan with sauce.

Take your wraps and put approximately ¾ cup of the mixture in the middle, roll it up and place it in the pan. Continue until the pan is full.

Drizzle enchilada sauce over top of the wraps and top with ½ cup of cheese.

Cook at 375 F for 45 mins.

Can add sour cream or hot sauce, if you so choose!

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