Healthy Beef and Bean Enchiladas
21 Tuesday Aug 2012
Written by Maeghan in Beans, Beef, Freezer Friendly, Mexican
When one of my friends was about to deliver her baby girl, a few of us got together and made some freezer meals for her. I decided to veer from my usual pasta dish and make some enchiladas instead. I wanted to send her something that she may not prepare for herself, was tasty and would satisfy her whole family, and would be filling and relatively good for them. What I wasn’t thinking of was the spice factor. So the story goes, they had these the day before she went into labor, so sending Mexican to an expectant mother can be helpful in other ways as well!
This meal encompasses all of my favorite things. It is very tasty, it is packed with fiber and protein with plenty of cheese to fool everyone. I also sneak some bell pepper in there for a serving of vegetables! It is inexpensive and easy to make and I can make a few batches at a time and throw some in the freezer. Score!
Healthy Beef and Bean Enchiladas
Ingredients
- 2 tsp olive oil
- 2 cups bell peppers, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 8 oz lean ground sirloin
- 1 15oz can black beans, drained and rinsed
- 1 Tbsp chili powder
- 1 Tbsp ground cumin
- 1/2 tsp paprika
- pinch of cayenne pepper
- 1/2 tsp salt
- 12 6″ tortillas
- 16 oz salsa
- 1 cup Monterrey Jack cheese
The self-test is to be conducted for three nights in succession for confirming the outcomes. tadalafil cheapest price greyandgrey.com They must know the levitra online cheap greyandgrey.com fact that their health is evaluated. They wanted to examine their responses to “baby schema,” which is a soft viagra tabs set of visual characteristics of human babies that make them more adorable. This is the cialis 40 mg reason this medicament is otherwise called few days tablet.
In a large skillet, heat olive oil on medium heat. Add peppers and onion and saute for 5 minutes, until softened. Add garlic and stir for 30 seconds.
Add the ground beef, breaking it up with a large spoon, and cook for about 5 minutes, until no longer pink. Stir in the chili powder, cumin, paprika, cayenne, salt, black beans, and ¼ cup of the salsa. Mix well.
Preheat your oven to 350º F. Spread half of the remaining salsa over the bottom of a 13 × 9” 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. Once you have finished, evenly pour the remaining salsa over the tortillas and top with cheese.
Bake for 20 minutes. Allow the enchiladas to sit for 10 minutes before serving. Serve with sour cream, olives, or cilantro.
Serving size 2 enchiladas.
Calories: 368.8, Total Fat 17.3g, Cholesterol: 45.9mg, Sodium: 938.9mg, Total Carb: 41.2g, Fiber: 20.7g, Sugars: 2.6g, Protein 27.5g
Source: Can You Stay For Dinner?
5 comments
August 21, 2012 at 9:12 pm
Oh yes, they were most delicious! I’m definitely making them again…hubby loved them! And to think they set me into labor…that was just the icing on the cake. On a scale of 1-10, they scored a 10 on yum factor. Thank you so much!
August 21, 2012 at 9:18 pm
There needs to be a like button. I really am so glad you enjoyed them!
August 22, 2012 at 11:16 am
just a point enchilada’s are made with corn tortillas mainly flour tortillas are for burittos
Don
August 22, 2012 at 2:49 pm
You can really use any tortilla that you prefer depending on taste and diet restrictions. Since I make mine from scratch, I don’t have to worry so much about the flour tortilla getting doughy and soggy as is the case with store bought ones. You are correct though, that flour is the go-to for burritos.
November 4, 2013 at 9:55 pm
Delicious!! I used red and yellow peppers (not green) and for the salsa, I used Trader Joe’s Fire Roasted Salsa, and used a bit more than the recipe called for. Used more cheese, as well — and used Pepper Jack. I used flour tortillas — I was worried that they’d be soggy, but they weren’t. Maybe would be if the sauce had more liquid. Just perfect. My boys (teens) and my husband loved them. Served with sour cream and cilantro. Next time I’ll try the corn tortillas for the enchilada (versus burrito) taste.