I really enjoyed the meal. I added a little salt to the sauce and that brought out the flavors. Nevt time I would make a little more sauce. Also, I skipped the water step and just softed the tortillas on the gas burner. Also, I used the preshredded reduced fat Mexican blend cheese.
Beef and Black Bean Enchiladas
You can make all of the components ahead and simply assemble the enchiladas just before baking.
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Total: 1 Hour, 30 Minutes
- Calories: 343
- Fat: 15.4g
- Saturated fat: 5.8g
- Monounsaturated fat: 5.1g
- Polyunsaturated fat: 1.4g
- Protein: 18.2g
- Carbohydrate: 35.7g
- Fiber: 6.9g
- Cholesterol: 48mg
- Iron: 2.6mg
- Sodium: 540mg
- Calcium: 236mg
- 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
- 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
- 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.
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