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Tacos + Enchiladas=Tacoladas!
Prep Time 25 mins
Cook Time 30 mins
Servings 10


  • 12 small flour tortillas
  • 1 lb. ground beef cooked and seasoned for tacos
  • 1 can black beans
  • 1 cup corn kernels cooked
  • 1 medium onion chopped
  • fresh spinach
  • 10 oz cheddar and/or jack cheeses shredded
  • 1 cup sour cream
  • 2 cans green chile enchilada sauce
  • 2 cans red enchilada sauce


  • Saute onion in a little butter & OO in skillet over medium heat.
  • When onion is transparent and starting to brown, toss spinach on top of it and let it steam for a minute, then stir and cook 1-2 more minutes until wilted and cooked down.
  • Drain black beans and rinse well. Combine taco meat, corn, beans, spinach & onion.
  • Lay out rows of tortillas and smear a little sour cream down the center of each [1 T or so] divide filling among tortillas and top with a little cheese.
  • In a prepared casserole dish, pour a can of green enchilada sauce.
  • Roll up tortillas tightly and place them seam side down in pan, squishing tightly together.
  • Spread remaining sour cream over tortillas, cover with a can of red enchilada sauce and top with cheese.
  • Cover and bake at 350 for 30 minutes, then uncover and cook until hot and bubbly. This makes 1 big [serves 4-6] and 1 small [serves 2-4] casseroles, or 1 extra large pan [serving 10] Can be made a day ahead.
  • Serve with a green salad and garnish with tortilla chips.