Beef and Black Bean Enchiladas

Beef and Black Bean Enchiladas Recipe
Photo: José Picayo
You can make all of the components ahead and simply assemble the enchiladas just before baking.

Yield:

Serves 6 (serving size: 2 enchiladas and 1 tablespoon crema)
Total time: 1 Hour, 30 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 1 Hours
Total: 1 Hour, 30 Minutes

Nutritional Information

Calories 343
Fat 15.4 g
Satfat 5.8 g
Monofat 5.1 g
Polyfat 1.4 g
Protein 18.2 g
Carbohydrate 35.7 g
Fiber 6.9 g
Cholesterol 48 mg
Iron 2.6 mg
Sodium 540 mg
Calcium 236 mg

Ingredients

Sauce:
2 dried ancho chiles, stemmed
3 cups fat-free, lower-sodium chicken broth
1 (6-inch) corn tortilla, torn into small pieces
1/3 cup fresh cilantro leaves
2 teaspoons minced fresh garlic
2 green onions, coarsely chopped
Enchiladas:
8 ounces ground sirloin
2 teaspoons olive oil
2 cups chopped onion
4 teaspoons minced fresh garlic
1 teaspoon dried Mexican oregano
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1 tablespoon no-salt-added tomato paste
2/3 cup rinsed and drained organic black beans
1/2 cup fat-free, lower-sodium chicken broth
1 tablespoon fresh lime juice
4 cups water
12 (6-inch) corn tortillas, at room temperature
Cooking spray
2 1/2 ounces sharp cheddar cheese, shredded (about 2/3 cup packed)
2 ounces Monterey Jack cheese, shredded (about 1/2 cup packed)
3 green onions, thinly sliced and divided
6 tablespoons Mexican crema

Preparation

1. Preheat oven to 400°.

2. To prepare sauce, place ancho chiles in a medium saucepan. Add 3 cups broth; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in 1 torn tortilla; simmer 5 minutes, stirring occasionally. Pour chile mixture into a blender; let stand 10 minutes. 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. Remove sauce from heat.

3. To prepare enchiladas, heat a large skillet over medium-high heat. Add beef; sauté 5 minutes or until browned. Remove beef from pan using a slotted spoon; drain on paper towels. Wipe pan with paper towels. Return pan to medium heat. Add oil to pan; swirl to coat. Add onion; cook 8 minutes or until tender, stirring occasionally. 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. Remove from heat; stir in lime juice.

4. 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. Place one tortilla on a flat work surface; spoon 3 tablespoons beef mixture onto 1 end of each tortilla. Roll enchiladas up jelly-roll style. Repeat procedure with remaining tortillas and beef mixture. 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. Pour remaining sauce over enchiladas. Top with cheeses. Bake at 400° for 20 minutes or until lightly browned and bubbly. Let stand 10 minutes. Sprinkle with 3 sliced green onions; serve with crema.

Julianna Grimes,

Cooking Light

May 2012
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