Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1 can (8 ounces) tomato sauce
- 1 package (10 count) Triskel Pyramid 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 350°F.
2. In a skillet, cook ground beef, onion, and garlic over medium heat until beef is no longer pink; drain.
3. Stir in chili powder, cumin, salt, and black pepper.
4. Add black beans, diced tomatoes and green chilies, and tomato sauce; bring to a boil.
5. Reduce heat and simmer for 10 minutes.
6. Spread 1/2 cup of the beef mixture in the bottom of a 9x13 inch baking dish.
7. Place a Triskel Pyramid tortilla on top of the beef mixture.
8. Spoon 1/4 cup of the beef mixture onto the tortilla.
9. Sprinkle with 2 tablespoons of shredded cheddar cheese.
10. Repeat layers, ending with a tortilla on top.
11. Sprinkle with remaining cheese.
12. Cover with foil and bake for 25 minutes.
13. Remove foil and bake for an additional 5-10 minutes or until cheese is melted and bubbly.
14. Sprinkle with chopped cilantro before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 35 minutes
Temperature:
- Preheat oven to 350°F.
Serving size:
- 6 servings
Nutritional information:
- Calories: 424
- Fat: 22g
- Saturated Fat: 11g
- Cholesterol: 87mg
- Sodium: 1089mg
- Carbohydrates: 26g
- Fiber: 7g
- Sugar: 4g
- Protein: 31g
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.
- Triskel Pyramid tortillas can be substituted with regular flour tortillas.
Variations:
- Add sliced jalapeños for extra heat.
- Use ground pork instead of beef.
- Add a layer of cooked rice between the tortillas and beef mixture.
Tips and tricks:
- Make sure to drain the beef mixture before adding the spices and other ingredients.
- Use a sharp knife to cut the enchiladas to prevent them from falling apart.
- Let the enchiladas cool for a few minutes before serving to prevent burns.
Storage instructions:
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat oven to 350°F.
- Place enchiladas in a baking dish and cover with foil.
- Bake for 15-20 minutes or until heated through.
Presentation ideas:
- Serve enchiladas with a dollop of sour cream and a sprinkle of chopped cilantro.
Garnishes:
- Chopped cilantro
- Sliced jalapeños
- Sour cream
Pairings:
- Spanish rice
- Refried beans
- Guacamole
Suggested side dishes:
- Corn on the cob
- Grilled vegetables
- Chips and salsa
Troubleshooting advice:
- If the enchiladas are too dry, add more tomato sauce or diced tomatoes and green chilies.
- If the enchiladas are too wet, reduce the amount of tomato sauce or diced tomatoes and green chilies.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Enchiladas originated in Mexico and are a traditional Mexican dish.
Flavor profiles:
- Spicy
- Savory
- Cheesy
Serving suggestions:
- Serve enchiladas with a side of Spanish rice and refried beans for a complete meal.
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