Description
This hearty Tex-Mex dish combines ground beef (or turkey), black beans, corn, and spices, all wrapped in warm tortillas and topped with melted cheddar cheese. Baked to perfection, it’s a satisfying meal ideal for family dinners or gatherings, served with sour cream, avocado, and fresh cilantro.
Ingredients
Scale
- 1 pound ground beef (or turkey)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 8 small flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 avocado, diced
- Fresh cilantro, chopped (for garnish)
Instructions
- In a large skillet, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the skillet and cook for an additional minute, stirring frequently to prevent burning.
- Next, add the ground beef (or turkey) to the skillet. Break it up with a spatula and cook until browned, about 5-7 minutes. Drain any excess fat if using beef.
- Stir in the black beans, corn, and diced tomatoes with green chilies. Mix everything well.
- Season with chili powder, cumin, paprika, salt, and pepper. Stir to combine and let it simmer for about 5 minutes.
- Preheat your oven to 350°F (175°C).
- Lightly grease a large baking dish with cooking spray or olive oil.
- Warm the flour tortillas in a microwave for about 30 seconds to make them pliable.
- Take a warm tortilla and place about 1/4 cup of the filling in the center. Be careful not to overfill.
- Sprinkle a tablespoon of shredded cheddar cheese on top of the filling.
- Carefully roll the tortilla from one end to the other, tucking in the sides as you go. Place the rolled tortilla seam-side down in the greased baking dish.
- Repeat with the remaining tortillas and filling until everything is assembled.
- Sprinkle any remaining shredded cheese on top of the rolled tortillas.
- Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Let the dish cool for a few minutes before serving.
- Cut into squares or serve whole, garnished with sour cream, diced avocado, and fresh cilantro.
Notes
- Feel free to customize the filling with your favorite vegetables or proteins.
- For a spicier kick, add jalapeños or hot sauce to the filling.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes