I originally set up this recipe to use the “leftover” beef from my Italian Beef Sandwiches. Ahem – actually, I purposely make a roast double the size I needed so that it could be spread out between 2 meals. It is truly a super easy way to make 2 dishes from one, creating very different meals!
If you haven’t made the Italian Beef Sandwiches, make the beef according to that recipe: Italian Beef Sandwiches If you have made the sandwiches and have enough for this recipe, all you need to do is assemble!
Word of warning: the Mexican tomato sauce is very spicy. My family likes that way (Indian husband); but you may want to combine 1 can of the Mexican tomato sauce with equal amounts of regular tomato sauce in a bowl and use in the meat, on the bottom of the pan, and on top of the enchiladas, as listed in the recipe. If you prefer enchilada sauce, that is also a perfectly fine alternative to the tomoto sauces.
Also, if you have made the Italian Beef Sandwich recipe and have leftover roasted peppers and onions, add them to the inside of the enchiladas. The caramelized veggies add a nice sweetness.
For general low-carb diets, stack the meat, then bean mixture, then cheese in an oven-proof bowl and bake until cheese is melted and bubbly, about 10-15 minutes. To make this recipe Paleo-friendly, do away with the beans and cheese. Using brown rice enchiladas makes this a gluten-free meal.
Note: This recipe’s prep times assumes the diced onion is purchased ready-to-go (already diced) from the produce section or salad bar at the local market. If you choose to cut the onion yourself, add 5 minutes to the prep time.
- 1-1/2 pounds leftover pulled beef from Italian Beef Sandwiches or Pot Roast
- 2 cans (7 oz each) – Mexican Tomato Sauce (I like El Plato brand) or 1 can Mexican Tomato Sauce + equal parts regular tomato sauce, combined
- 1 tsp garlic powder
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp oregano
- 1 cans Black beans, drained
- 1 c diced onion
- ½ lime
- 3-4 cups shredded cheddar or mozzarella cheese
- 8 LARGE (Burrito size) tortillas – wheat, corn, or even brown rice (Yes! It can be gluten-free!)
- 1 cup chopped cilantro (about ½ of a large bunch)
- Preheat oven to 350 degrees.
- Take out the leftover beef and place in a large bowl. Mix in ⅔ can tomato sauce (or ⅓ of the combined tomato sauces), garlic powder, cumin, chili powder, and oregano. Taste! Add salt, as needed.
- Pour a can of drained black beans into a mixing bowl. Mash the beans, leaving some chunky pieces. Squeeze ½ lime into mixture. Mix in ¼ cup diced onion, ¼ up cilantro. Taste and add salt, as needed.
- Cover a baking dish with aluminum foil (makes clean up easy). Spray with cooking spray. Add ½ of the remaining tomato sauce to the bottom of the dish.
- Assemble tortillas: Lay out a tortilla. Place the beef mixture, followed by the bean mixture, then a healthy amount of cheddar cheese on top. Wrap the tortilla. Place on top of the tomato sauce in the baking dish.
- Drizzle remaining Tomato Sauce over the tortillas. Top with cheese. Heat in oven for 15 minutes. Serve topped with cilantro.