Beef Enchiladas
Adapted from Gimme Some Oven
Ingredients
- 1 1/2 lb 680 g lean ground beef
- to taste salt and pepper
- 1 small white onion, diced
- 4 oz 115 g diced green chiles (4 oz can)
- 15.5 oz 440 g black beans or lentils, rinsed and drained (15.5 oz can)
- 8 large flour tortillas
- 3 cup 340 g Mexican-blend shredded cheese
- 1 batch red enchilada sauce, homemade or store-bought
- 1/4 cup 60 ml fresh cilantro, chopped (optional)
Method
- Preheat the oven to 175°C (350°F). Grease a 9x13-inch (23x33cm) baking pan.
- Cook the ground beef in a large sauté pan over medium-high heat until browned through, breaking it into small pieces. Transfer with a slotted spoon to a bowl, reserving 1 tbsp of the grease.
- Add the onion to the pan and cook 5 minutes in the reserved grease until soft and translucent. Stir in the green chiles and beans and cook 1 minute to warm. Remove from heat and stir in the ground beef and 1/4 cup enchilada sauce.
- Set up an assembly line of tortillas, sauce, beef mixture, and cheese. Spread 2 tbsp sauce over each tortilla, add about 1/8 of the beef mixture down the center, sprinkle with 1/3 cup cheese, then roll and place seam-side down in the baking dish. Repeat with the remaining tortillas.
- Spread any remaining sauce over the top and sprinkle with the remaining cheese.
- Bake uncovered for 20 minutes.
- Serve immediately, garnished with fresh cilantro if desired.