Beef and Bean Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tsp olive oil2 cups sliced bell peppers, any color1 medium onion, sliced2 cloves garlic, minced8 oz lean ground sirloin1 15 oz can black beans, drained and rinsed1 TBSP chili powder1 TBSP ground cumin½ tsp paprikapinch cayenne pepper½ tsp salt12 6" whole wheat tortillas- preferably La Tortilla Factory Low Carb1 16 oz jar hot salsa, divided1 cup shredded Monterrey Jack cheese, or any blend you like
(makes 6 servings: each serving is 2 filled tortillas)
Heat a large skillet over medium high heat. Add olive oil, swirling to coat. Add the peppers and onions and saute for about 5 minutes, until softened. Add the garlic and stir for 30 seconds.
Add ground beef and use a fork to crumble it. Cook for about 4-5 minutes, or until the mixture is no longer pink.
Stir in the chili powder, cumin, paprika, cayenne, salt, black beans, and ¼ cup of the salsa. Mix well.
Now preheat your oven to 350º F. Spread half of the remaining salsa over the bottom of a 13x9” baking pan.
Lay your tortillas on a clean work surface and spoon a heaping ¼ cup onto the center of each. Roll tightly and line them up, closely packed into the baking pan, seam side down.
When all of the tortillas have been filled and placed into the pan, evenly pour the remaining salsa over the top.
Sprinkle the pan with the cheese.
Bake for 20 minutes. Allow the enchiladas to cool for about 10 minutes before serving. Garnish with sour cream and fresh cilantro.
Number of Servings: 6
Recipe submitted by SparkPeople user STAYFORDINNER.
Heat a large skillet over medium high heat. Add olive oil, swirling to coat. Add the peppers and onions and saute for about 5 minutes, until softened. Add the garlic and stir for 30 seconds.
Add ground beef and use a fork to crumble it. Cook for about 4-5 minutes, or until the mixture is no longer pink.
Stir in the chili powder, cumin, paprika, cayenne, salt, black beans, and ¼ cup of the salsa. Mix well.
Now preheat your oven to 350º F. Spread half of the remaining salsa over the bottom of a 13x9” baking pan.
Lay your tortillas on a clean work surface and spoon a heaping ¼ cup onto the center of each. Roll tightly and line them up, closely packed into the baking pan, seam side down.
When all of the tortillas have been filled and placed into the pan, evenly pour the remaining salsa over the top.
Sprinkle the pan with the cheese.
Bake for 20 minutes. Allow the enchiladas to cool for about 10 minutes before serving. Garnish with sour cream and fresh cilantro.
Number of Servings: 6
Recipe submitted by SparkPeople user STAYFORDINNER.
Nutritional Info Amount Per Serving
- Calories: 368.8
- Total Fat: 17.4 g
- Cholesterol: 45.9 mg
- Sodium: 939.1 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 20.7 g
- Protein: 27.5 g
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