Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes and green chilies, drained
- 1 can (10 oz) enchilada sauce
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8-10 corn tortillas
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- 9x13 inch baking dish
- Skillet
- Mixing bowl
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a skillet, cook ground beef over medium heat until browned. Drain any excess fat.
3. Add chopped onion and minced garlic to the skillet and cook until onion is translucent.
4. Add black beans, diced tomatoes and green chilies, enchilada sauce, ground cumin, chili powder, salt, and black pepper to the skillet. Stir until well combined.
5. Warm the corn tortillas in the microwave for 30 seconds or until soft.
6. Spoon the beef mixture onto each tortilla and roll up tightly. Place seam-side down in a 9x13 inch baking dish.
7. Sprinkle shredded cheddar cheese over the top of the enchiladas.
8. Bake in the preheated oven for 20-25 minutes or until cheese is melted and bubbly.
9. Garnish with chopped fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 22g
Saturated Fat: 11g
Cholesterol: 95mg
Sodium: 1200mg
Carbohydrates: 30g
Fiber: 8g
Sugar: 4g
Protein: 32g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Cheddar cheese can be substituted with Monterey Jack or a Mexican blend cheese.
- Black beans can be substituted with pinto beans or kidney beans.
Variations:
- Add sliced jalapeños for a spicier version.
- Use flour tortillas instead of corn tortillas.
- Top with sour cream and guacamole before serving.
Tips and tricks:
- To prevent tortillas from cracking when rolling, warm them up in the microwave or on a skillet before filling.
- Use a spoon to evenly distribute the beef mixture onto each tortilla.
- For a crispier texture, broil the enchiladas for 2-3 minutes after baking.
Storage instructions:
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat enchiladas in the microwave or oven until heated through.
Presentation ideas:
Serve enchiladas on a colorful plate with a side of rice and beans.
Garnishes:
Garnish with chopped fresh cilantro, sliced jalapeños, or a dollop of sour cream.
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the enchiladas are too dry, add more enchilada sauce or a spoonful of salsa before baking.
- If the cheese is not melted enough, broil the enchiladas for an additional 2-3 minutes.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F.
- Store leftover enchiladas in the refrigerator within 2 hours of cooking.
Food history:
Enchiladas originated in Mexico and have been a popular dish for centuries. The name "enchilada" comes from the Spanish word "enchilar," which means "to season with chili."
Flavor profiles:
The Blue Tongue Enchiladas are savory and slightly spicy, with a combination of ground beef, black beans, and diced tomatoes and green chilies. The enchilada sauce adds a rich and tangy flavor, while the cheddar cheese provides a creamy and cheesy finish.
Serving suggestions:
Serve Blue Tongue Enchiladas with a side of Mexican rice and refried beans for a complete and satisfying meal.
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