Beef and Black Bean Enchiladas

Name: Beef and Black Bean Enchiladas
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 dried ancho chiles, stemmed; 158 milliliters rinsed and drained organic black beans; 1 6-inch (6-inch) corn tortilla, torn into small pieces; 12 6-inchs (6-inch) corn tortillas, at room temperature; 79 milliliters fresh cilantro leaves; 2 teaspoons minced fresh garlic; 4 teaspoons minced fresh garlic; 2 green onions, coarsely chopped; 3 green onions, thinly sliced and divided; 1 teaspoons ground cumin; 227 grams ground sirloin; 0 teaspoons kosher salt; 1 Tbsp fresh lime juice; 118 milliliters fat-free, lower-sodium chicken broth; 710 milliliters fat-free, lower-sodium chicken broth; 6 Tbsps Mexican crema; 118 milliliters ounces Monterey Jack cheese, shredded (about packed); 2 teaspoons olive oil; 473 milliliters chopped onion; 1 teaspoon dried Mexican oregano; 158 milliliters 1/2 ounces sharp cheddar cheese, shredded (about packed); 1 Tbsp no-salt-added tomato paste; 946 milliliters water

The recipe Beef and Black Bean Enchiladas could satisfy your Mexican craving in around 1 hour and 30 minutes. For $2.18 per serving, you get A mixture of ancho chiles, green onions, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat oven to 40

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Oven

To prepare sauce, place ancho chiles in a medium saucepan.

Ingredients you will need

Ancho Chili Pepper

Sauce

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Sauce Pan

Add 3 cups broth; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in 1 torn tortilla; simmer 5 minutes, stirring occasionally.

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Tortilla

Broth

Pour chile mixture into a blender; let stand 10 minutes.

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Chili Pepper

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Blender

Add cilantro, 2 teaspoons garlic, and 2 coarsely chopped green onions to blender; process until smooth. Return mixture to pan; bring to a boil over medium heat. Cook until reduced to 2 cups (about 7 minutes), stirring occasionally.

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Green Onions

Cilantro

Garlic

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Blender

Frying Pan

Remove sauce from heat.

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Sauce

To prepare enchiladas, heat a large skillet over medium-high heat.

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Frying Pan

Add beef; saut 5 minutes or until browned.

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Beef

Remove beef from pan using a slotted spoon; drain on paper towels. Wipe pan with paper towels. Return pan to medium heat.

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Beef

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Slotted Spoon

Paper Towels

Frying Pan

Add oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add onion; cook 8 minutes or until tender, stirring occasionally.

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Onion

Add garlic and next 3 ingredients (through salt); cook 2 minutes, stirring constantly. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in drained beef, beans, and 1/2 cup broth; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute, stirring occasionally.

Ingredients you will need

Tomato Paste

Garlic

Beans

Broth

Beef

Salt

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Frying Pan

Remove from heat; stir in lime juice.

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Lime Juice

Place 4 cups water in a saucepan over medium-high heat; bring to a simmer. Working with 1 tortilla at a time, dip tortillas in simmering water 2 to 3 seconds each or until softened.

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Tortilla

Water

Dip

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Sauce Pan

Place one tortilla on a flat work surface; spoon 3 tablespoons beef mixture onto 1 end of each tortilla.

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Tortilla

Beef

Roll enchiladas up jelly-roll style. Repeat procedure with remaining tortillas and beef mixture.

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Tortilla

Jelly

Beef

Roll

Spread 1/2 cup sauce in the bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange enchiladas, seam-side down, in prepared dish.

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Cooking Spray

Sauce

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Baking Pan

Pour remaining sauce over enchiladas. Top with cheeses.

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Sauce

Bake at 400 for 20 minutes or until lightly browned and bubbly.

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Oven

Let stand 10 minutes.

Sprinkle with 3 sliced green onions; serve with crema.

Ingredients you will need

Green Onions

Mexican Crema

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir. It has 4.9 out of 5 stars and a bottle costs about 58 dollars.