My whole family loves enchiladas and I especially like anything that I can make in a big batch and freeze! My children are always happy when I make my homemade corn dogs for dinner because they know that I will be making about 30 extra corn dogs and freezing them so that they can pull them out of the microwave any time the want!

I much prefer my chicken and black bean enchiladas (or almost the same recipe as a casserole), but my husband and boys much prefer beef and I DO occasionally like to make them happy.

This beef enchilada version is pretty mild. My husband likes all things spicy, but my boys do not. Go ahead and play with the amount of jalapenos if you like your enchiladas more or less spicy! You can also bulk the up a little (and add more fiber) by increasing the amount of black beans!

Anyway – to make these, you will need:

• 3 cups Enchilada Sauce
• 1 lb Ground Beef
• 1 Onion diced
• 1 tbsp Olive Oil
• 1 tbsp diced Jalapenos
• 1/2 tsp Cayenne Pepper
• 1/2 cup Black Beans, drained and rinsed
• 1 1/2 cup shredded Colby Jack cheese
• 1 1/2 cup shredded Cheddar Cheese
• 10-12 Tortillas
• 2 tbsp chopped Cilantro
• 2 tbsp chopped Green Onions
• 2 tbsp chopped Tomatoes
• Salt and Pepper to taste

Making them is easy!

Simply heat the oil in a skillet and brown your ground beef along with the jalapenos, cayenne and onion. Drain the grease from the mixture

Combine the ground beef mixture with 3/4 cups of the Colby cheese, 3/4 cups of the Cheddar and the black beans

Pour 1 cup of the enchilada sauce in the bottom of a baking dish. Warm the tortillas in the microwave. Place about 1/2 cup of the filling mixture in the center of the tortilla and roll. Repeat with the rest of the tortillas and filling.

Place each enchilada, seam side down, in the baking dish. Top with the remaining sauce and cheeses.

Bake for 20 minutes until the sauce is bubbling and the cheese is melted. Garnish with cilantro, green onions and tomatoes and serve!

Scroll down for the complete directions!