Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes, drained
- 1 can (4 oz) diced green chilies
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 12 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 the oven to 375°F.
2. In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is tender.
3. Add the black beans, diced tomatoes, green chilies, chili powder, cumin, salt, and black pepper to the skillet. Stir to combine and cook for 5 minutes.
4. Warm the corn tortillas in the microwave for 30 seconds or until they are pliable.
5. Spoon the beef mixture onto each tortilla and roll up tightly. Place the enchiladas seam side down in the baking dish.
6. Sprinkle the shredded cheddar cheese over the top of the enchiladas.
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
8. Garnish with chopped cilantro before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 475
Fat: 24g
Saturated Fat: 12g
Cholesterol: 97mg
Sodium: 1098mg
Carbohydrates: 32g
Fiber: 8g
Sugar: 4g
Protein: 33g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Monterey Jack cheese can be used instead of cheddar cheese.
- Flour tortillas can be used instead of corn tortillas.
Variations:
- Add sliced black olives to the beef mixture.
- Use a different type of bean, such as pinto or kidney beans.
- Add diced bell peppers to the beef mixture.
Tips and Tricks:
- To prevent the tortillas from cracking when rolling, warm them up before filling.
- Use a spoon to evenly distribute the beef mixture onto each tortilla.
- Don't overfill the tortillas, or they will be difficult to roll.
Storage Instructions:
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the enchiladas in a microwave-safe dish and microwave on high for 1-2 minutes or until heated through.
Presentation Ideas:
Serve the enchiladas on a platter with a dollop of sour cream and a sprinkle of chopped cilantro.
Garnishes:
Chopped cilantro, sliced avocado, sour cream, sliced jalapeños
Pairings:
Serve with a side of Spanish rice and refried beans.
Suggested Side Dishes:
Spanish rice, refried beans, corn on the cob, black bean salad
Troubleshooting Advice:
- If the tortillas crack when rolling, warm them up for a few more seconds in the microwave.
- If the enchiladas are dry, add a spoonful of salsa or enchilada sauce before serving.
Food Safety Advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Enchiladas originated in Mexico and are a popular dish in many Latin American countries. The name "enchilada" comes from the Spanish word "enchilar," which means "to season with chili."
Flavor Profiles:
Spicy, savory, cheesy
Serving Suggestions:
Serve the enchiladas with a side of Spanish rice and refried beans for a complete meal.
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Region: Mexican