Beef Enchiladas

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Prep Time 20

Cook Time 35

Servings

Calories 1249kcal

Ingredients

For the Rice

½ cup White rice rinsed and drained
Salt to taste
Black pepper to taste

For the Black Beans

1 TBSP Extra-virgin olive oil
2 cloves Garlic minced
2 TBSP Red onion minced
½ tsp Ground cumin
1 cup Black beans (with liquid from the can)
1 TBSP Fresh cilantro chopped
Salt to taste
Black pepper to taste

For the Chips and Salsa

1 cup Tomato chopped
1 tsp Extra-virgin olive oil
2 TBSP Onion chopped
1 clove Garlic chopped
2 tsp Lemon juice
2 tsp Hot sauce
2 TBSP Fresh cilantro
Salt to taste
Black pepper to taste
2 oz Tortilla chips

For the Enchiladas

2 tsp Extra-virgin olive oil
8 oz Ground beef
½ tsp Garlic powder
½ tsp Ground cumin
1 pinch Dried oregano
½ tsp Chili powder
½ tsp Paprika
2 cups Chicken broth
3 TBSP Tomato paste
4 Soft taco shells
¾ cup Mexican cheese blend
Jalapeño pepper sliced (optional)

For the Margarita Mocktail

1 TBSP Honey
12 oz Sparkling water
8 oz Orange juice
2 TBSP Lime juice (adjust to taste)
2 wedges Lime for garnish (optional)

US Customary - Metric

Instructions

Cook the Rice: Rinse the rice under cold water. Cook the rice according to the package instructions.
Once tender, fluff with a fork and season with salt and black pepper to taste.
Prepare the Black Beans: Heat olive oil in a saucepan over medium heat.
Sauté garlic and onion until the onions start to soften.
Stir in the cumin, then add the black beans along with ¼ cup of water.
Season with salt and black pepper.
Simmer for 15-20 minutes to develop flavor.
Make the Salsa: In a blender, add the tomatoes, olive oil, onion, garlic, lemon juice, hot sauce, and fresh cilantro. Pulse until well chopped. Season with salt and black pepper. Set aside.
Prepare the Enchilada Filling: Heat olive oil in a skillet over medium heat.
Sauté the ground beef with garlic powder, cumin, oregano, chili powder, and paprika, breaking it up into small pieces. Cook until no longer pink.
Whisk in the chicken broth and tomato paste. Season with salt and bring to a low simmer for 10-15 minutes until the flavors blend and the sauce thickens.
Finish the Black Beans: Remove from heat and stir in the fresh cilantro.
Adjust seasoning with salt and black pepper to taste.
Prepare the Margarita Mocktail:In a pitcher or drink shaker, mix the honey, sparkling water, orange juice, and lime juice. Stir until the honey is fully dissolved. Adjust ingredients to taste. Chill in the fridge until ready to serve. Garnish with lime wedges if desired.
Set the oven broiler to low.
Assemble and Bake the Enchiladas: Using a slotted spoon, portion the beef mixture into each tortilla shell.
Roll each shell tightly and place it seam-side down in a baking dish.
Spoon the sauce over the top and sprinkle with cheese.
Place under the broiler and heat until the cheese melts and bubbles.
Plate the enchiladas alongside rice, black beans, tortilla chips, and salsa. Garnish the enchiladas with sliced jalapeño if using. Serve with a chilled margarita mocktail.

Nutrition