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:
covered percent of daily need
