Telluride Black Bean Tortilla Bake Recipe

Name: Telluride Black Bean Tortilla Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground beef; 1/2 cup chopped onion; 1 (15 ounce) can black beans, drained and rinse; 1 (16 ounce) can stewed tomatoes (I usually use diced tomatoes); 1/2 cup enchilada sauce; 1 teaspoon chili powder; 1 teaspoon cumin; 1/4 teaspoon pepper; 6 flour tortillas; 3 ounces cream cheese, softened; 1 (4 ounce) can diced green chilies, drained; 1 cup shredded monterey jack cheese

Servings: persons

1 lb ground beef
1/2 cup chopped onion
1 (15 ounce) can black beans, drained and rinse
1 (16 ounce) can stewed tomatoes (I usually use diced tomatoes)
1/2 cup enchilada sauce
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon pepper
6 flour tortillas
3 ounces cream cheese, softened
1 (4 ounce) can diced green chilies, drained
1 cup shredded monterey jack cheese

1
Brown ground beef and onions in large skillet; drain fat. Put stewed tomatoes into a blender and blend just long enough to break up large tomato pieces. (I skip that step with the diced tomatoes.) Add to skillet with meat. Stir in black beans, enchilada sauce, chili powder, cumin and pepper. Bring to a boil, cover, and simmer about 10 minutes. Remove from heat and let cool.
2
Spread one side of tortilla with cream cheese, topping with green chiles. Fold tortillas in half over cream cheese. Pour half of the cooled meat sauce into the bottom of a 7-by-11 baking dish. (We actually did two smaller ones.) Arrange the folded tortillas over the sauce, overlapping if necessary. Pour the remaining sauce over the tortillas.
3
Freeze at this point, if that's your plan. Thaw to slush state when ready to bake.
4
To serve, cover dish with foil and bake at 350 degrees for 20-30 minutes, until heated through. Uncover and sprinkle with cheese on top. Bake for 5 more minutes or until bubbly.

1075

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb ground beef, 1/2 cup chopped onion, 1 (15 ounce) can black beans, drained and rinse, 1 (16 ounce) can stewed tomatoes (I usually use diced tomatoes), and more.

Yes, Telluride Black Bean Tortilla Bake falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Telluride Black Bean Tortilla Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions