Cooking that Counts by The Editors of Cooking Light

Author:The Editors of Cooking Light
Language: eng
Format: epub
Publisher: Oxmoor House
Published: 2017-01-03T05:00:00+00:00

Beef and Black Bean Enchiladas

405 TOTAL CALORIES

Hands-on: 60 minutes

Total: 1 hour, 30 minutes

Serves: 6 (serving size: 2 enchiladas and 1 tablespoon crema)

You can make all the components ahead and simply assemble the enchiladas just before baking.

SAUCE

2 dried ancho chiles, stemmed

3 cups fat-free, lower-sodium chicken broth

1 (6-inch) corn tortilla*, torn into small pieces

⅓ cup 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

½ teaspoon ground cumin

¼ teaspoon kosher salt

1 tablespoon no-salt-added tomato paste

⅔ cup canned organic black beans, rinsed and drained

½ 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

2½ ounces shredded sharp cheddar cheese (about ⅔ cup)

2 ounces shredded Monterey Jack cheese (about ½ cup)

3 green onions, thinly sliced

6 tablespoons Mexican crema

1. Preheat the oven to 400°F.

2. Make the sauce: Place the ancho chiles in a medium saucepan. Add 3 cups broth; bring to a boil. Reduce the heat, and simmer for 5 minutes. Stir in 1 torn tortilla; simmer 5 minutes, stirring occasionally. Pour the chile mixture into a blender; let stand 10 minutes. Add the cilantro, 2 teaspoons garlic, and 2 coarsely chopped green onions to the blender; process until smooth. Return the mixture to the pan; bring to a boil over medium heat. Cook until reduced to 2 cups (about 7 minutes), stirring occasionally. Remove the sauce from the heat.

3. Make the enchiladas: Heat a large skillet over medium-high heat. Add the beef; sauté 5 minutes or until browned. Remove the beef from the pan using a slotted spoon; drain on paper towels. Wipe the pan with paper towels. Return the pan to medium heat. Add the oil to the pan; swirl to coat. Add the onion; cook 8 minutes or until tender, stirring occasionally. Add the garlic and next 3 ingredients (through salt); cook 2 minutes, stirring constantly. Stir in the tomato paste; cook 1 minute, stirring frequently. Stir in the drained beef, beans, and ½ cup broth; bring to a boil, scraping the pan to loosen the browned bits. Cook 1 minute, stirring occasionally. Remove from the heat; stir in the 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 the tortillas in the simmering water 2 to 3 seconds each or until softened. Place 1 tortilla on a flat work surface; spoon 3 tablespoons of the beef mixture onto 1 end of each tortilla. Roll the enchiladas up jelly-roll style. Repeat the procedure with the remaining tortillas and beef mixture. Spread ½ cup sauce in the bottom of a 13 x 9–inch glass or ceramic baking dish coated with cooking spray. Arrange the enchiladas, seam sides down, in the prepared dish. Pour the remaining sauce over the enchiladas. Top with the cheeses. Bake at 400°F for 20 minutes or until lightly browned and bubbly. Let stand 10 minutes. Sprinkle with 3 sliced green onions; serve with the crema.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.