Ingredients with Measurements:
- 1 lb. ground beef
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (10 oz.) diced tomatoes and green chilies, undrained
- 1 can (8 oz.) tomato sauce
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 8 flour tortillas
- 2 cups shredded Mexican cheese blend
- 1/4 cup chopped fresh cilantro
- Sour cream and sliced jalapeños, for serving
Special equipment needed:
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook ground beef, onion, and garlic over medium heat until beef is no longer pink. Drain any excess fat.
3. Stir in black beans, diced tomatoes and green chilies, tomato sauce, chili powder, cumin, salt, and black pepper. Simmer for 5-10 minutes.
4. Spread a small amount of the beef mixture onto each tortilla. Sprinkle with shredded cheese and cilantro. Roll up tortillas and place seam side down in a 9x13 inch baking dish.
5. Pour remaining beef mixture over the enchiladas. Sprinkle with remaining cheese.
6. Bake for 20-25 minutes, or until cheese is melted and bubbly.
7. Serve with sour cream and sliced jalapeños, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 33g
- Protein: 29g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Black beans can be substituted with pinto beans or kidney beans.
- Mexican cheese blend can be substituted with cheddar or Monterey Jack cheese.
Variations:
- Add sliced black olives or diced green onions to the beef mixture.
- Use corn tortillas instead of flour tortillas.
- Add a can of corn to the beef mixture.
Tips and tricks:
- To make rolling the enchiladas easier, warm the tortillas in the microwave for 10-15 seconds.
- Use a spoon or spatula to spread the beef mixture onto the tortillas.
- If the cheese on top of the enchiladas starts to brown too quickly, cover with foil.
Storage instructions:
- Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place enchiladas in a microwave-safe dish and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve enchiladas on a colorful plate with a dollop of sour cream and a few slices of jalapeños on top.
Garnishes:
- Chopped fresh cilantro, sliced jalapeños, and sour cream.
Pairings:
- Serve with a side of Spanish rice and refried beans.
Suggested side dishes:
- Spanish rice and refried beans.
Troubleshooting advice:
- If the beef mixture is too thick, add a splash of water or chicken broth to thin it out.
Food safety advice:
- Make sure ground beef is cooked to an internal temperature of 160°F.
Food history:
- Burro Percherón Enchiladas are a traditional Mexican dish that originated in the state of Chihuahua.
Flavor profiles:
- Spicy, savory, and cheesy.
Serving suggestions:
- Serve hot and fresh out of the oven with a side of Spanish rice and refried beans.
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Region: Mexican