Beef and Bean Enchiladas

Beef and Bean Enchiladas takes around 1 hour and 10 minutes from beginning to end. This main course has 430 calories, 27g of protein, and 28g of fat per serving. For $1.32 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up shredded cheddar cheese, ground beef, water, and a few other things to make it today. 374 people were impressed by this recipe. It is an affordable recipe for fans of Mexican food. It is brought to you by Taste and Tell Blog. Taking all factors into account, this recipe earns a spoonacular score of 65%, which is solid. If you like this recipe, you might also like recipes such as Beef and Bean Enchiladas, Beef & Bean Enchiladas, and Beef 'n' Bean Enchiladas.

Servings: 6

Preparation duration: 40 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 can (15 oz) black beans, drained and rinsed

2 oz New Mexico red chile pods

1 tablespoon chili powder

1 1/2 tablespoons flour

10 (9-inch) flour tortillas

1 clove garlic, minced

sliced green onions, for serving

1 pound ground beef

1 teaspoon salt

2 cups shredded cheddar cheese

1 1/2 cups water

Equipment:

pot

blender

frying pan

sieve

oven

baking pan

Cooking instruction summary:

Remove the stems, seeds and veins from the chile pods. Rinse well. Place them in a pot and cover them with water. Place over medium-high heat and bring to a boil. Once the water starts to boil, reduce the heat and place a cover on the pot. Simmer for 20 minutes, turning the chiles over after 10 minutes to ensure they soften evenly.Drain the chiles and allow them to cool.Place the chiles in a blender along with the 1 1/2 cups water, flour, garlic and salt. Process until smooth. Strain the sauce through a fine sieve to remove the seeds and skin and discard. Season the sauce with more salt if needed.Preheat the oven to 350F.In a medium skillet, brown the ground beef, breaking it up as it cooks. add the garlic, salt and chili powder and continue to cook for another minute or two. Stir in the beans and cook for a few minutes to heat through. Remove from the heat.To assemble the enchiladas, place 1/3 cup of the meat filling down the center of each tortilla; roll up. Arrange the enchiladas seam side down in a 9x13-inch baking dish. Pour the enchilada sauce over the top. Sprinkle the cheese on top, then bake until the cheese is melted and the enchiladas are heated through, about 25 minutes.Serve topped with sliced green onions.

 

Step by step:


1. Remove the stems, seeds and veins from the chile pods. Rinse well.

2. Place them in a pot and cover them with water.

3. Place over medium-high heat and bring to a boil. Once the water starts to boil, reduce the heat and place a cover on the pot. Simmer for 20 minutes, turning the chiles over after 10 minutes to ensure they soften evenly.

4. Drain the chiles and allow them to cool.

5. Place the chiles in a blender along with the 1 1/2 cups water, flour, garlic and salt. Process until smooth. Strain the sauce through a fine sieve to remove the seeds and skin and discard. Season the sauce with more salt if needed.Preheat the oven to 350F.In a medium skillet, brown the ground beef, breaking it up as it cooks. add the garlic, salt and chili powder and continue to cook for another minute or two. Stir in the beans and cook for a few minutes to heat through.

6. Remove from the heat.To assemble the enchiladas, place 1/3 cup of the meat filling down the center of each tortilla; roll up. Arrange the enchiladas seam side down in a 9x13-inch baking dish.

7. Pour the enchilada sauce over the top. Sprinkle the cheese on top, then bake until the cheese is melted and the enchiladas are heated through, about 25 minutes.

8. Serve topped with sliced green onions.


Nutrition Information:

Quickview
430k Calories
27g Protein
28g Total Fat
16g Carbs
11% Health Score
Limit These
Calories
430k
22%

Fat
28g
43%

  Saturated Fat
13g
87%

Carbohydrates
16g
6%

  Sugar
1g
1%

Cholesterol
93mg
31%

Sodium
982mg
43%

Get Enough Of These
Protein
27g
55%

Phosphorus
405mg
41%

Calcium
325mg
33%

Zinc
4mg
32%

Vitamin B12
1µg
32%

Selenium
18µg
27%

Fiber
5g
23%

Vitamin B2
0.38mg
22%

Vitamin B3
4mg
21%

Vitamin C
16mg
20%

Iron
3mg
20%

Vitamin B6
0.4mg
20%

Vitamin A
925IU
19%

Folate
67µg
17%

Vitamin K
17µg
17%

Potassium
538mg
15%

Magnesium
55mg
14%

Manganese
0.26mg
13%

Copper
0.24mg
12%

Vitamin B1
0.18mg
12%

Vitamin B5
0.71mg
7%

Vitamin E
1mg
7%

Vitamin D
0.3µg
2%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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