How about one more Mexican inspired recipe? I had my husband in mind when I created this recipe since he likes to order enchiladas when we eat out at Mexican restaurants, but I have never made them at home. He gave these enchiladas a thumbs up. I hope you will too!

What is in these enchiladas?

Lean ground beef, black beans, cream of mushroom soup, taco seasoning, salsa, enchilada sauce, onion, and jalapeño are cooked together and wrapped in a tortilla. Then the loaded tortillas are topped with enchilada sauce and cheese then baked until the tortillas become soft, the cheese is melted, and the inside meat mixture is nice and warm.

Just ten ingredients.

I have kept this recipe simple on purpose. You can always add more or less ingredients to make these enchiladas your own. We served corn on the side, but corn could also be added to the meat mixture that goes in the tortillas. You could also add more cheese if you like. And if you want to thicken up the meat mixture, you can swap the black beans for refried beans.

Not a fan of spicier foods?

If you want to drop the spicy factor down a few notches, consider using just half of the taco seasoning packet and/or leave out the jalapeño pepper.

Not using the whole taco seasoning packet will also cut back on the sodium.

One serving is one enchilada.

If you have ever gone to a new Mexican restaurant before, you know that different restaurants make different size burritos, chimichangas, and enchiladas. That’s because they use different size tortillas and load them up differently.

At one restaurant, one serving might be one enchilada and at another restaurant, one serving might be two. Some restaurants make burritos the size of your head. (We love those kind, don’t we?)

Unfortunately, this also makes it hard to know how many points one serving is. These enchiladas are BIG! The tortillas are big, and the filling is generous. For that reason, one serving is just one enchilada. And by making your own, you can be sure that one enchilada is just 5 WW FreeStyle Smart Points. What’s not to love about that?

Big tortillas that taste delish and are just 1 WW SP each.

One way to keep the points down with these enchiladas is to use low point tortillas. You’ll have to forgive me if you have been following Meal Planning Mommies for a while and are tired of hearing about the Ole Xtreme tortillas. It’s no secret that there is one tortilla I suggest using ALL OF THE TIME.

The Olé Xtreme Wellness High Fiber Low Carb 8 inch Wraps taste great (like a regular tortilla), are healthier for you, are a large 8-inches each, and are just 1 WW SP apiece. Check out my list of tortillas that are low in points if your store doesn’t carry the Olé Xtreme Wellness High Fiber Low Carb 8 inch Wraps.

Alrighty, let’s get to this enchilada recipe…

Here is what you need:

1 pound 95% lean ground beef
1 jalapeño, seeded and diced
1 small onion, diced
1 (15 ounce) can black beans, rinsed and drained
1 (10.75 ounce) can 98% fat-free condensed cream of mushroom soup
1 cup salsa
1 cup enchilada sauce, divided
1 (1 ounce) packet taco seasoning
Cooking spray
8 Olé Xtreme Wellness High Fiber Low Carb 8 inch Wraps, or other 1 WW SP tortillas
1/2 cup reduced-fat shredded cheddar cheese

Here is what you do:

Preheat oven to 350°F.

In a large skillet, cook the beef, jalapeño, and onion over medium heat until fully cooked, breaking up the meat as it cooks.

Mix the black beans, cream of mushroom soup, salsa, 1/4 cup of the enchilada sauce, and taco seasoning in with the beef mixture. Cook for 3-5 minutes, allowing the sauce to thicken a little bit.

Spray a 13 x 9 inch baking dish with cooking spray. Spread 1/4 cup enchilada sauce in the bottom of the baking dish.

Scoop 2/3 cup beef mixture in the center of each tortilla. Roll up the tortillas and place them seam-side down in baking dish. Enchiladas will slightly overlap.

Pour remaining enchilada sauce over the tortillas. Use a basting brush to brush the sauce evenly over the enchiladas. Sprinkle with cheese.

Bake in preheated oven for 20-25 minutes.

Makes 8 enchiladas.
One enchilada is 6 green, 5 blue, and 5 purple points.

Print Recipe

5 from 3 votes

Beef and Black Bean Enchiladas

One enchilada is 6 green, 5 blue, and 5 purple points.

Makes: 8 enchiladas

Calories: 226

Author: Alisha Hughes

Ingredients

• 1 pound 95% lean ground beef
• 1 jalapeño, seeded and diced
• 1 small onion, diced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (10.75 ounce) can 98% fat-free condensed cream of mushroom soup
• 1 cup salsa
• 1 cup enchilada sauce, divided
• 1 (1 ounce) packet taco seasoning
• Cooking spray
• 8 Olé Xtreme Wellness High Fiber Low Carb 8 inch Wraps, or other 1 WW SP tortillas
• 1/2 cup reduced-fat shredded cheddar cheese

Instructions

• Preheat oven to 350°F.
• In a large skillet, cook the beef, jalapeño, and onion over medium heat until fully cooked, breaking up the meat as it cooks.
• Mix the black beans, cream of mushroom soup, salsa, 1/4 cup of the enchilada sauce, and taco seasoning in with the beef mixture. Cook for 3-5 minutes, allowing the sauce to thicken a little bit.
• Spray a 13 x 9 inch baking dish with cooking spray. Spread 1/4 cup enchilada sauce in the bottom of the baking dish.
• Scoop 2/3 cup beef mixture in the center of each tortilla. Roll up the tortillas and place them seam-side down in baking dish. Enchiladas will slightly overlap. Pour remaining enchilada sauce over the tortillas. Use a basting brush to brush the sauce evenly over the enchiladas. Sprinkle with cheese.
• Bake in preheated oven for 20-25 minutes.