Beef and bean enchiladas with sauteed zucchini recipe

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  • Yield: 4 Servings
  • Total Time: 40 Minutes


  • 1 medium onion, chopped
  • 2 tablespoons canola oil
  • ½ pound ground beef
  • 1 (15.5-ounce) can pinto beans, rinsed
  • 2 cups grated Cheddar (about 8 ounces)
  • 2 cups enchilada sauce
  • 8 6-inch corn tortillas
  • 2 medium zucchini (about 1 pound), thinly sliced
  • Kosher salt
  • Sour cream, salsa, and cilantro, for serving
How to Make It
  1. Cook the onion in 1 tablespoon of the oil in a skillet over medium heat, 3 to 5 minutes. Add the beef; cook until browned. Add the beans and 1 cup of the Cheddar.
  2. Spread 1 cup of sauce in a 9-by-13-inch baking dish. Roll the beef mixture in the tortillas; place in dish. Top with remaining sauce and cheese. Bake at 400°F for 10 to 15 minutes.
  3. Cook the zucchini and ¼ teaspoon salt in the remaining tablespoon of oil in a skillet until tender. Serve with the enchiladas, topped with sour cream, salsa, and cilantro.

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