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, drained
- 1 can (10 oz.) enchilada sauce
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. salt
- 8-10 corn 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 oven to 375°F.
2. In a skillet, cook ground beef over medium heat until browned. Drain excess fat.
3. Add chopped onion and minced garlic to the skillet and cook until onion is translucent.
4. Stir in black beans, diced tomatoes and green chilies, enchilada sauce, cumin, chili powder, and salt. Simmer for 5 minutes.
5. Warm tortillas in the microwave or on a skillet until pliable.
6. Spoon beef mixture onto each tortilla and roll up tightly. Place seam side down in a 9x13 inch baking dish.
7. Sprinkle shredded cheese over the top of the enchiladas.
8. Bake for 20-25 minutes or until cheese is melted and bubbly.
9. Garnish with chopped cilantro before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 24g
Carbohydrates: 32g
Protein: 28g
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.
- Black beans can be substituted with pinto beans or kidney beans.
Variations:
- Add diced bell peppers or jalapenos to the beef mixture for added flavor and spice.
- Use flour tortillas instead of corn tortillas for a softer texture.
- Top with sliced avocado or sour cream for added creaminess.
Tips and tricks:
- To prevent tortillas from cracking, warm them up before rolling.
- Use a toothpick to hold the enchiladas together while baking.
- Leftover enchiladas can be frozen for later use.
Storage instructions:
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave leftover enchiladas for 1-2 minutes or until heated through. Alternatively, reheat in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve enchiladas on a colorful plate with a side of Mexican rice and a dollop of sour cream.
Garnishes:
Chopped cilantro, sliced avocado, diced tomatoes, and sliced jalapenos.
Pairings:
Serve with a side of Mexican rice and a refreshing cucumber salad.
Suggested side dishes:
Mexican rice, refried beans, corn on the cob, or a side salad.
Troubleshooting advice:
- If the tortillas crack while rolling, try warming them up for a few more seconds.
- If the enchiladas are too dry, add more enchilada sauce or a splash of water to the beef mixture.
Food safety advice:
Make sure to cook ground beef 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 or beans and topped with a chili sauce and cheese.
Flavor profiles:
Mampostial enchiladas are savory and slightly spicy, with a combination of ground beef, black beans, and diced tomatoes and green chilies. The cumin and chili powder add a warm and earthy flavor to the dish.
Serving suggestions:
Serve enchiladas with a side of Mexican rice and a refreshing cucumber salad for a complete meal.
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Region: Mexican