Go Back
- 1 pound ground beef - 1 medium onion, diced - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 1 cup corn (fresh or frozen) - 1 can (15 oz) black beans, rinsed and drained - 2 cups fresh spinach, chopped - 2 cups enchilada sauce (store-bought or homemade) - 8 large flour tortillas - 1 ½ cups shredded cheese (cheddar or Monterey Jack) - Optional toppings: sour cream, chopped cilantro, sliced jalapeños, avocado

Easy Veggie-Packed Beef Enchiladas for Families

Looking for a delicious twist on a classic favorite? Try these Colorful Veggie-Packed Beef Enchiladas! Bursting with flavorful ground beef and a medley of vibrant veggies like bell peppers, spinach, and black beans, this recipe is perfect for any gathering or family dinner. Not only easy to make, but they're also nutritious! Bake them until bubbly and serve with your favorite toppings for a satisfying meal that everyone will love. Transform your dinner routine with this hearty dish!
Print Recipe Pin Recipe

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: Preheat your oven to 375°F (190°C).

    Cook the Beef: In a large skillet, heat olive oil over medium heat. Add chopped onions and bell pepper, sautéing until onions are translucent, about 3-4 minutes. Add ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.

      Add Vegetables: Stir in corn, black beans, spinach, cumin, chili powder, salt, and pepper. Cook for another 3-4 minutes until the spinach is wilted. Remove from heat.

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

          Fill the Tortillas: Take one tortilla and spoon about ¼ cup of the beef and veggie mixture onto the center. Roll it tightly and place it seam-side down in the prepared baking dish. Repeat until all tortillas are filled and placed in the dish.

            Top with Sauce & Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheese on top, ensuring all tortillas are covered.

              Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

                Serve: Once out of the oven, let the enchiladas sit for 5 minutes before serving. Garnish with optional toppings like chopped cilantro, sour cream, avocado slices, or lime wedges.

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