Ingredients with Measurements:
- 1 lb. ground beef
- 1/2 onion, chopped
- 1/2 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (10 oz.) enchilada sauce
- 1 can (4 oz.) diced green chilies
- 1 tsp. ground cumin
- 1/2 tsp. chili powder
- Salt and pepper, to taste
- 8-10 corn tortillas
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- 9x13 inch baking dish
- Skillet
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a skillet, cook ground beef over medium heat until browned. Drain excess fat.
3. Add onion, bell pepper, and garlic to the skillet. Cook until vegetables are tender.
4. Add black beans, enchilada sauce, green chilies, cumin, chili powder, salt, and pepper to the skillet. Stir to combine.
5. Warm tortillas in the microwave or on a skillet.
6. Spoon the beef mixture into each tortilla and roll up tightly. Place the enchiladas seam-side down in the baking dish.
7. Pour remaining enchilada sauce over the top of the enchiladas.
8. Sprinkle shredded cheese over the top of the enchiladas.
9. Bake for 20-25 minutes or until cheese is melted and bubbly.
10. Garnish with chopped cilantro before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 18g
Carbohydrates: 35g
Protein: 29g
Sodium: 970mg
Sugar: 3g
Fiber: 9g
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.
- Corn tortillas can be substituted with flour tortillas.
Variations:
- Add diced tomatoes or corn to the beef mixture.
- Use a different type of enchilada sauce, such as green or mole.
- Top with sliced avocado or sour cream.
Tips and tricks:
- Warm the tortillas before rolling to prevent them from cracking.
- Use a spoon to evenly distribute the beef mixture in each tortilla.
- Use toothpicks to hold the enchiladas together while baking.
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 on a microwave-safe plate and microwave for 1-2 minutes or until heated through.
Presentation ideas:
Serve enchiladas on a colorful plate with a side of rice and beans.
Garnishes:
Garnish with chopped cilantro or sliced avocado.
Pairings:
Serve with a side of Spanish rice and refried beans.
Suggested side dishes:
- Spanish rice
- Refried beans
- Guacamole
- Salsa
Troubleshooting advice:
- If the tortillas are cracking, try warming them up for a few more seconds.
- If the enchiladas are too dry, add more enchilada sauce or a spoonful of sour cream before serving.
Food safety advice:
- Make sure to cook ground beef to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Enchiladas originated in Mexico and were traditionally made with corn tortillas filled with meat and topped with chili sauce.
Flavor profiles:
Savory, spicy, cheesy
Serving suggestions:
Serve hot with a side of rice and beans.
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