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- 1 lb ground beef - 1 medium onion, chopped - 1 bell pepper (red, green, or yellow), diced - 1 cup corn (fresh, frozen, or canned) - 1 can black beans, rinsed and drained - 2 cups fresh spinach, chopped - 2 cups enchilada sauce (store-bought or homemade) - 2 cups shredded cheese (cheddar, Monterey Jack, or a blend) - 8 corn tortillas - 1 tablespoon olive oil - Salt and pepper to taste - Optional toppings: sour cream, avocado, cilantro, sliced jalapeños

Easy Veggie-Packed Beef Enchiladas for Families

Discover the deliciousness of Colorful Veggie-Packed Beef Enchiladas, a nutritious twist on a classic Mexican favorite. This recipe combines seasoned ground beef with a vibrant mix of onions, peppers, corn, black beans, and spinach, all wrapped in soft corn tortillas and topped with cheese and enchilada sauce. Perfect for families or busy weeknights, these enchiladas are not only visually stunning but also packed with protein, fiber, and essential vitamins for a satisfying meal. Get inspired to create your own delicious version!
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Ingredients
  

1 pound ground beef

1 cup chopped onions

1 bell pepper (red or green), diced

1 cup corn kernels (fresh, canned, or frozen)

1 can (15 oz) black beans, drained and rinsed

2 cups fresh spinach, chopped

2 cups enchilada sauce (store-bought or homemade)

8 small flour tortillas

1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend)

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

Optional toppings: chopped cilantro, sour cream, avocado slices, or lime wedges

Instructions
 

Preheat Oven: Start by preheating your oven to 375°F (190°C). This will ensure your enchiladas bake evenly.

    Cook the Beef: In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onions and diced bell pepper. Sauté for about 3-4 minutes until the onions become translucent. Next, add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until the beef is browned and no longer pink, which should take about 5-7 minutes. If there’s excess fat, drain it off.

      Add Vegetables: Mix in the corn, drained black beans, chopped spinach, ground cumin, chili powder, and season with salt and pepper. Continue to cook for another 3-4 minutes, stirring frequently, until the spinach is wilted and the mixture is warmed through. Remove from heat.

        Prepare Tortillas: To prevent sticking, spread a thin layer of enchilada sauce (about ½ cup) on the bottom of a 9x13 inch baking dish.

          Fill the Tortillas: Take a tortilla and spoon roughly ¼ cup of the beef and vegetable filling into the center. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat this process until all the tortillas are filled and arranged snugly in the dish.

            Top with Sauce & Cheese: Pour the remaining enchilada sauce evenly over the filled tortillas. Sprinkle the shredded cheese across the top, making sure every tortilla is well covered for optimal melting.

              Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes, then remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

                Serve: After baking, let the enchiladas rest for about 5 minutes before serving. You can garnish with optional toppings such as chopped cilantro, a dollop of sour cream, creamy avocado slices, or fresh lime wedges for a burst of flavor.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6

                    - Presentation Tips: Serve the enchiladas directly in the baking dish for a rustic feel, or transfer them to individual plates. Drizzle extra enchilada sauce over the top and scatter the optional toppings for a colorful and inviting presentation. Enjoy!