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, undrained
- 1 cup frozen corn
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8-10 flour tortillas
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- 9x13 inch baking dish
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet, cook the ground beef, onion, and garlic over medium heat until the beef is no longer pink. Drain any excess fat.
3. Add the black beans, diced tomatoes and green chilies, frozen corn, cumin, chili powder, salt, and black pepper to the skillet. Stir to combine and cook for 5-7 minutes until heated through.
4. Place a tortilla on a flat surface and spoon 1/2 cup of the beef mixture down the center. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and beef mixture.
5. Sprinkle the shredded cheddar cheese over the top of the enchiladas.
6. Bake for 20-25 minutes until the cheese is melted and bubbly.
7. Remove from the oven and sprinkle with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 35g
Protein: 28g
Sodium: 970mg
Substitutions for ingredients:
- Ground turkey can be used instead of ground beef.
- Pinto beans can be used instead of black beans.
- Monterey Jack cheese can be used instead of cheddar cheese.
- Frozen peas can be used instead of corn.
Variations:
- Add sliced jalapeños for a spicier version.
- Use corn tortillas instead of flour tortillas.
- Top with sour cream and guacamole before serving.
Tips and tricks:
- Make sure to drain any excess fat from the beef mixture before assembling the enchiladas.
- Warm the tortillas in the microwave for a few seconds before rolling them up to prevent them from cracking.
- Use a spoon to evenly distribute the beef mixture down the center of the tortillas.
Storage instructions:
Leftover enchiladas can be stored 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 for 1-2 minutes until heated through.
Presentation ideas:
Serve the enchiladas on a colorful plate with a side of rice and beans.
Garnishes:
Chopped fresh cilantro, sliced jalapeños, sour cream, and guacamole.
Pairings:
Serve with a side of Spanish rice and refried beans.
Suggested side dishes:
Spanish rice and refried beans.
Troubleshooting advice:
If the tortillas crack when rolling them up, warm them in the microwave for a few seconds to make them more pliable.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Enchiladas originated in Mexico and were first made with corn tortillas filled with meat and chili sauce.
Flavor profiles:
Savory, spicy, cheesy.
Serving suggestions:
Serve the enchiladas with a side of Spanish rice and refried beans for a complete meal.
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