Ingredients with Measurements:
- 1 lb ground beef
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12 corn tortillas
- 1 cup shredded Mexican cheese blend
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet
- Blender or food processor
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet over medium-high heat, cook the ground beef until browned and cooked through, about 8-10 minutes. Drain any excess fat.
3. Add the black beans, diced tomatoes, chopped onion, minced garlic, cumin, chili powder, salt, and black pepper to the skillet. Stir to combine and cook for another 5-7 minutes, until the mixture is heated through.
4. In a blender or food processor, puree the mixture until smooth.
5. Warm the tortillas in the microwave or on a griddle until pliable.
6. Spoon about 1/4 cup of the beef and bean mixture onto each tortilla and roll up tightly. Place the rolled tortillas seam-side down in a baking dish.
7. Pour the remaining beef and bean mixture over the top of the tortillas, spreading it evenly.
8. Sprinkle the shredded cheese over the top of the beef and bean mixture.
9. Bake for 20-25 minutes, until the cheese is melted and bubbly.
10. Garnish with chopped cilantro and lime wedges before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 380
Fat: 15g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 730mg
Carbohydrates: 32g
Fiber: 8g
Sugar: 3g
Protein: 28g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Pinto beans or kidney beans can be used instead of black beans.
- Fire-roasted diced tomatoes can be used instead of regular diced tomatoes.
Variations:
- Add diced green chilies for extra flavor and heat.
- Top with sliced avocado or guacamole before serving.
- Use flour tortillas instead of corn tortillas for a softer texture.
Tips and tricks:
- Make sure to warm the tortillas before rolling them to prevent them from cracking.
- Use a spoon or spatula to spread the beef and bean mixture evenly over the tortillas.
- If the cheese starts to brown too quickly, cover the dish with foil for the remaining baking time.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the entomatadas on a colorful platter with a side of Mexican rice and a fresh salad.
Garnishes:
Chopped cilantro and lime wedges.
Pairings:
Serve with Mexican rice, refried beans, and a fresh salad.
Suggested side dishes:
Mexican rice, refried beans, and a fresh salad.
Troubleshooting advice:
If the tortillas crack while rolling, try warming them for a few more seconds or use a damp paper towel to wrap them before microwaving.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
Entomatadas are a traditional Mexican dish that originated in the state of Morelos. They are similar to enchiladas but are made with a tomato-based sauce instead of a chili-based sauce.
Flavor profiles:
Savory, slightly spicy, and tangy.
Serving suggestions:
Serve hot with a side of Mexican rice and a fresh salad.
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Region: Mexican