Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (10 oz) enchilada sauce
- 1 can (10 oz) diced tomatoes and green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 tsp chili powder
- 1 tsp ground cumin
- Salt and pepper, to taste
- 8-10 flour tortillas
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- 9x13 inch baking dish
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 enchilada sauce, diced tomatoes and green chilies, black beans, corn, chili powder, cumin, salt, and pepper. Simmer for 5-10 minutes.
5. Spoon about 1/2 cup of the beef mixture onto each tortilla and roll up. Place the enchiladas seam-side down in the baking dish.
6. Pour any remaining beef mixture over the enchiladas and sprinkle with shredded cheese.
7. Cover the baking dish with foil and bake for 20 minutes.
8. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
9. Garnish with chopped cilantro before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- 8-10 enchiladas
Nutritional information:
- Calories: 400
- Fat: 20g
- Carbohydrates: 30g
- Protein: 25g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Cheddar cheese can be substituted with Monterey Jack or a Mexican blend cheese.
- Flour tortillas can be substituted with corn tortillas.
Variations:
- Add diced bell peppers or jalapeños for extra spice.
- Use a different type of canned beans, such as kidney or pinto beans.
- Top with sour cream or guacamole before serving.
Tips and tricks:
- To make rolling the enchiladas easier, warm the tortillas in the microwave for a few seconds before filling.
- Leftover beef mixture can be used as a dip with tortilla chips.
- Double the recipe and freeze half for an easy dinner later.
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 bed of shredded lettuce or with a side of Spanish rice.
Garnishes:
- Chopped fresh 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 tortillas are cracking when rolled, try warming them up in the microwave for a few seconds to make them more pliable.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Enchiladas originated in Mexico and are a popular dish in Mexican cuisine. They are typically made with tortillas filled with meat, cheese, or beans and topped with a chili sauce.
Flavor profiles:
- Spicy, savory, and cheesy.
Serving suggestions:
- Serve hot and garnish with fresh cilantro.
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Region: Mexican