Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (10 ounces) enchilada sauce
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 8 corn tortillas
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Skillet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a skillet, cook the ground beef over medium heat until browned. Drain the excess fat.
3. Add the chopped onion and green bell pepper to the skillet and cook until the vegetables are tender.
4. Add the black beans, diced tomatoes, enchilada sauce, chili powder, cumin, garlic powder, salt, and pepper to the skillet. Stir to combine.
5. Heat the tortillas in the microwave for 30 seconds or until they are soft and pliable.
6. Spoon the beef mixture onto each tortilla and roll up tightly. Place the enchiladas seam-side down in the baking dish.
7. Sprinkle the shredded cheddar cheese over the top of the enchiladas.
8. Bake for 20-25 minutes or until the cheese is melted and bubbly.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 22g
Carbohydrates per serving: 33g
Protein per serving: 29g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Red bell pepper can be used instead of green bell pepper.
- Monterey Jack cheese can be used instead of cheddar cheese.
Variations:
- Add sliced jalapenos for extra heat.
- Top with sour cream and chopped cilantro before serving.
- Use flour tortillas instead of corn tortillas.
Tips and tricks:
- To prevent the tortillas from cracking when rolling, heat them in the microwave or on a skillet before assembling the enchiladas.
- Make sure to drain the excess fat from the ground beef before adding the vegetables and other ingredients.
- Use a spoon or spatula to help roll the tortillas tightly.
Storage instructions:
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the enchiladas on a microwave-safe plate and microwave for 1-2 minutes or until heated through.
Presentation ideas:
Serve the enchiladas on a colorful plate with a side of rice and beans.
Garnishes:
Top with sliced avocado, chopped cilantro, and a squeeze of lime juice.
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Guacamole
- Salsa
Troubleshooting advice:
- If the tortillas crack when rolling, try heating them for a few more seconds in the microwave or on a skillet.
- If the enchiladas are too dry, add more enchilada sauce or diced tomatoes to the beef mixture.
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 are a popular dish in Mexican cuisine. They are typically made with tortillas filled with meat, cheese, and vegetables, and topped with a chili sauce.
Flavor profiles:
Sodd enchiladas have a spicy and savory flavor from the ground beef, black beans, and enchilada sauce. The cheddar cheese adds a creamy and slightly tangy flavor.
Serving suggestions:
Serve the enchiladas with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican