Beef and Black Bean Enchiladas
Corn or flour tortillas filled with beef, black beans and cheese, baked in a sauce smothered with cheese
Ingredients
Beef and Black Bean Enchiladas
- 8 medium corn or flour tortillas
- 2 cups mixed grated cheeses any combination of cheddar, monterey jack, mexican or spanish cheeses
Enchilada Sauce
- ¼ cup butter
- ½ large onion, very finely minced
- 2 cloves garlic, finely minced
- ¼ cup flour
- 1 ½ cups beef or chicken broth
- 1 ¼ cups tomato passata or plain tomato sauce
- 1 Tbsp chili powder
- 1 tsp cumin
- ½ tsp dried oregano
- 2-3 drops tobasco sauce if desired for heat
- 1 tsp salt
- ½ tsp pepper
Enchilada Filling
- 1 Tbsp olive oil
- ½ large onion, chopped
- 2 cloves garlic, minced
- 1 lb lean ground beef
- 1-2 jalapeños, minced optional
- 1 cup black beans, drained and rinsed
- salt and pepper to taste
- ½ cup enchilada sauce
Garnishes
- fresh chopped cilantro
- sour cream
- sliced jalapeños
- fresh lime wedges
Instructions
- In large skillet over medium heat, sauté onions until soft and golden. Add garlic and jalapeño (if using) and cook for about a minute. Add ground beef and cook until browning. Spoon off fat if there is more than a spoonful or so.
- Drain and rinse black beans. Reserve half the can for another use. Add beans to meat mixture along with salt and pepper. Heat through and set aside.
- In second pan, sauté onion in butter until very soft and golden, adding garlic for the last minute. Stir in flour. Allow to cook for a minute, then add beef broth, tomato sauce and seasonings. Bring to a simmer, reduce heat and cook, stirring often until thickened, about 10 minutes.
- Add ½ cup of prepared sauce to meat mixture and stir to combine.
- Ladle about 1 cup of sauce into the bottom of a 9 x 13 baking dish.
- Preheat oven to 350 degrees and ensure rack is set to middle of oven.
- Divide filling into 8 equal parts. Lay in a line across tortilla and top with about 1 - 2 Tbsp shredded cheese. Roll tightly in a tube and place seem side down in baking dish over sauce. Repeat with remaining tortillas. If using corn tortillas, heat on both sides in a dry skillet to soften.
- Pour remainder of sauce over top, spread to edges and sprinkle remainder of cheese over sauce.
- Cover lightly with foil, avoiding touching the cheese and sauce, and bake for 20 minutes. Remove foil and continue to bake for 20-25 minutes until sauce is bubbling and cheese has melted.
- Allow to rest at least 10 minutes before serving, garnishing as desired.
Nutrition
Serving: 2enchiladasCalories: 871kcalCarbohydrates: 59.3gProtein: 49gFat: 48.5gSaturated Fat: 25.4gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 5.5gTrans Fat: 1.1gCholesterol: 160.5mgSodium: 2519mgPotassium: 522mgFiber: 8.2gSugar: 5.4g
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