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Bursting with vibrant colors, zesty spices, and hearty textures, my Ground Bison Enchiladas with Black Beans are a must for your dinner table! Bison is a nutritious and lean protein. It’s the perfect choice if you are looking to try something new or limit your beef intake. In addition to bison meat, these delicious enchiladas include black beans, a homemade enchilada spice blend and a blend of monterey jack and mild cheddar shredded cheese.
– These flavorful enchiladas are great for the whole family! – It’s loaded with protein and fiber! – Enchiladas are a wonderful make ahead meal. You can prepare it a couple of days before and bake off when you are ready.
1. Preheat your oven to 350 degrees F. Then preheat a large skillet over medium-low heat. Spray generously with avocado oil spray. 2. Meanwhile, add the enchilada sauce to a small sauce pan and place low heat. This helps with the bitterness taste that sometimes store bought sauce has. Let the sauce warm up and then set it off the side to keep warm until you are ready assemble.
3. Add the ground bison and let it cook for about 5 minutes. Add in the spices along with the green bell peppers and onions. Continue to cook for another 8-10 minutes or until the peppers and onions start to sweat.
4. Add in the green chiles along with the black beans and let cook for about 2-3 minutes. 5. Turn off the heat and stir in the fresh cilantro and a 1/2 cup of the cheese.
6. To prep the tortillas, wrap them in a kitchen towel or damp paper towel and microwave for about 30-60 seconds or until pliable. 7. Cover the bottom of the casserole dish with a 1/2 cup of the enchilada sauce.
8. Prepare the enchiladas by brushing one side of the tortilla with the sauce and add about 1/4 cup of the mixture on top of the sauce. Roll and place seam side down into the baking dish. Repeat with the remaining. You can also dip the tortilla into the sauce to coat both sides if you prefer.
9. Pour 3/4 cup of the remaining sauce over the top of rolled tortillas. Add any leftover meat mixture over the top. Sprinkle cheese evenly over the top. 10. Place in the oven for about 10-15 minutes or until the cheese is melted. When done, let the enchiladas cool down for about 5 minutes and then serve with the green onions on top or your other favorite garnishes. Store any leftovers in an airtight in the fridge for up to 3 days.
Tips: If you want to make more traditional enchiladas, you would prepare the corn tortillas by frying them in oil first and then dipping them into the red sauce. Also corn tortillas are the traditional tortilla used for enchiladas and also the best option because it will hold its shape and texture. I don’t recommend using flour tortillas. If using store bought sauce that tastes a little bitter, try adding a touch agave or sugar(white or brown)to it, plus a little flour to help thicken it.
I'm all about life, brunch and balance. On my blog, I share my health journey along with delicious and flavorful recipes using fresh flavors inspired by the Mediterranean. Check out my site and subscribe to see what's cooking next!