Shredded Beef and Black Bean Enchiladas from Hot Eats and Cool Reads

What you need:

8- 8 inch flour tortillas

2 cups leftover shredded beef from Slow Cooker Shredded Beef Tacos

1- 15.5 ounce can black beans, drained and rinsed

1 cup shredded cheddar

1/2 cup enchilada sauce

3 cups enchilada sauce (spread a spoonful in the bottom of the baking dish before adding enchiladas)

1 cup shredded cheddar


Preheat the oven to 350 degrees.

In a bowl, stir together the shredded beef, black beans, cheddar cheese and 1/2 cup enchilada sauce until combined. Scoop the beef and bean mixture into each tortilla, fold over and roll. Place seam side down in the 9x13 glass baking dish. Pour the remaining enchilada sauce over the enchiladas and sprinkle with 1 cup of cheddar cheese. 

Bake for 25-30 minutes until the cheese is browned and sauce is bubbly. Serve with lettuce, tomato, salsa and sour cream!

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