Delicious Ground Bison Enchiladas with Black Beans
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. These delicious enchiladas also include black beans, a homemade enchilada spice blend and a blend of monterey jack and mild cheddar shredded cheese.
Save This Recipe
Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!
Equipment
- casserole dish
- small sauce pan
Ingredients
- 16 ounces ground bison
- avocado oil spray
- 1/2 cup white onion medium diced
- 1 medium green bell pepper medium diced
- 4 oz green chiles (canned) drained
- 15 ounces black beans (canned) rinsed and drained
- 1 1/4 cup red enchilada sauce
- 1/4 cup fresh cilantro
- 1 cup monterey jack cheese
- 1/2 cup mild cheddar cheese
- 13 corn tortillas
- 1/4 cup green onions optional garnish
Enchilada Spice
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon ground coriander
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne
Instructions
- Preheat your oven to 350 degrees F. Preheat a large saute pan over medium-low heat. Spray generously with avocado oil spray.
- Meanwhile, add the enchilada sauce to a small sauce pan and place low heat. Let it warm and set aside until you are ready to assemble.
- Add the ground bison and let it cook for about 5 minutes. Add in 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.
- Add in the green chiles along with the black beans and let cook for about 2-3 minutes.
- Turn off the heat and stir in the fresh cilantro and a 1/2 cup of the cheese.
- To prep the tortillas, wrap them in a kitchen or papertowel and microwave for about 30-60 seconds or until pliable.
- Cover the bottom of the baking dish with a 1/2 cup of the enchilada sauce.
- 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.
- Pour 3/4 cup of the remaining sauce on top of the enchiladas. Add any leftover meat mixture over the top. Sprinkle the remaining 1 cup of cheese evenly over the top.
- 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 warm with the green onions on top or other garnishes. Store any leftovers in an airtight in the fridge for up to 3 days.
Video
Notes
Notes:
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.
You can always add more cheese if you like and bake them a little longer if you want the edges to be crispy.
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.
Use a 9x13 size casserole dish. For easy storage, use one that comes with a lid.
You don't have to use all the sauce in the jar. Using all the sauce will make the enchiladas soggy.
Want to quickly chop up the onion and bell peppers? Use a food processor and will you have your veggies ready in under 30 seconds!
Storage:
Store any leftovers in an airtight in the fridge for up to 3 days. To freeze, freeze prepared and assembled in the pan and unbaked for up to 3 months. When ready to eat, defrost in the fridge overnight and bake off the next day. Be sure to use a freezer safe container.
Nutrition
Calories: 528kcalCarbohydrates: 50gProtein: 32gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 79mgSodium: 761mgPotassium: 701mgFiber: 12gSugar: 5gVitamin A: 762IUVitamin C: 25mgCalcium: 295mgIron: 5mg
Tried this recipe?Let us know how it was!