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 (14.5 oz) diced tomatoes, drained
- 1 can (4 oz) diced green chilies
- 1 tsp chili powder
- 1 tsp ground cumin
- 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:
- Large skillet
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook ground beef over medium heat until browned. Drain any excess fat.
3. Add onion and garlic to the skillet and cook until softened.
4. Stir in black beans, diced tomatoes, green chilies, chili powder, cumin, salt, and black pepper. Cook for 5-10 minutes or until heated through.
5. Warm tortillas in the microwave or on a skillet until pliable.
6. Spoon beef mixture onto each tortilla and roll up tightly.
7. Place enchiladas seam-side down in a baking dish.
8. Sprinkle shredded cheese over the top of the enchiladas.
9. Cover with aluminum foil and bake for 20-25 minutes or until cheese is melted and bubbly.
10. Remove foil and bake for an additional 5-10 minutes or until cheese is golden brown.
11. Sprinkle chopped cilantro over the top of the enchiladas before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 28g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Cheddar cheese can be substituted with Monterey Jack or Pepper Jack cheese.
- Black beans can be substituted with pinto beans or kidney beans.
Variations:
- Add sliced jalapeños for extra heat.
- Top with sour cream or guacamole before serving.
- Use flour tortillas instead of corn tortillas.
Tips and tricks:
- To prevent tortillas from cracking, warm them up before rolling.
- Use a spoon to evenly distribute the beef mixture onto each tortilla.
- To make ahead, assemble enchiladas and refrigerate until ready to bake.
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 bed of shredded lettuce or with a side of Spanish rice.
Garnishes:
- Chopped cilantro, sliced jalapeños, diced tomatoes, and sliced avocado.
Pairings:
- Serve with a cold beer or a margarita.
Suggested side dishes:
- Spanish rice, refried beans, or a side salad.
Troubleshooting advice:
- If the enchiladas are too dry, add a little bit of enchilada sauce or salsa to the beef mixture.
Food safety advice:
- Make sure to cook ground beef to an internal temperature of 160°F.
Food history:
- Enchiladas originated in Mexico and have been a popular dish for centuries.
Flavor profiles:
- Spicy, savory, and cheesy.
Serving suggestions:
- Serve hot and enjoy with your favorite toppings.
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Region: Mexican