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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