Beef and Bean Enchiladas
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Beef and Bean Enchiladas calories by ingredient
Introduction
There is so much to be said about these enchiladas. About their cumin and chili spiced centers. About tender beef and earthy black beans. About the sweetness of crushed tomatoes and the way the tortillas turn soft and slightly flaky when baked, like pastry dough. About gooey melting cheese bubbling across their rolled backs. They are divine. There is so much to be said about these enchiladas. About their cumin and chili spiced centers. About tender beef and earthy black beans. About the sweetness of crushed tomatoes and the way the tortillas turn soft and slightly flaky when baked, like pastry dough. About gooey melting cheese bubbling across their rolled backs. They are divine.Number of Servings: 6
Ingredients
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2 tsp olive oil
2 cups sliced bell peppers, any color
1 medium onion, sliced
2 cloves garlic, minced
8 oz lean ground sirloin
1 15 oz can black beans, drained and rinsed
1 TBSP chili powder
1 TBSP ground cumin
½ tsp paprika
pinch cayenne pepper
½ tsp salt
12 6" whole wheat tortillas- preferably La Tortilla Factory Low Carb
1 16 oz jar hot salsa, divided
1 cup shredded Monterrey Jack cheese, or any blend you like
Directions
(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.
Member Ratings For This Recipe
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ZRIE014
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MEDIC1706