Enchiladas

Prep Time 20

Cook Time 45

Servings

Calories 932kcal

Ingredients

Mexican Rice

2 TBSP Onion chopped
1 tsp Garlic minced
1 TBSP Extra-virgin olive oil
1/2 cup White rice
1 cups Chicken broth
1/4 tsp Ground cumin
1 TBSP Tomato paste

Black Beans

1 TBSP Extra-virgin olive oil
2 TBSP Red onion minced
2 clove Garlic minced
1/2 tsp Ground cumin
1 cup Black beans with the liquid from the can
1 TBSP Fresh cilantro chopped

Enchiladas

2 cups Chicken broth
1/2 tsp Garlic powder
1/2 tsp Ground Cumin
pinch Dried Oregano
1/2 tsp Chili powder
1/2 tsp Paprika
10 oz Ground beef
3 TBSP Tomato Paste
4 Soft taco shells
1/2 cup Mexican cheese blend or more if needed
Fresh cilantro garnish

Beverage

8 oz Sparkling water
8 oz Lemonade

US Customary - Metric

Instructions

Prep the onion and garlic for the Mexican Rice per the instructions above.
Rinse the rice with cold water and drain thoroughly.
Cook the rice: Heat oil in a saucepan over medium heat and add onion and garlic. Cook for 2 to 3 minutes. Add the rice, broth, and cumin, and season with salt and pepper. Cook the rice according to the instructions on the package. While the rice is cooking, make the beans.
Heat the oil in a saucepan over medium heat. Sauté the garlic and onion until the onions start to soften. Stir in the cumin, then stir in the black beans and 1/4 cup of water, and season with salt and pepper. Simmer for 15-20 minutes to develop flavor. While the beans are cooking, cook the beef.
Set a saucepan over medium heat. Once hot, crumble in the beef. Stir, while breaking it up into smaller pieces until it is no longer pink. Stir in the tomato paste, garlic powder, cumin, oregano, chili powder, and paprika until well combined. Then whisk in the broth. Season with salt. Bring to a low simmer for 10 to 15 minutes so the flavors can blend and sauce can thicken.
Finish the rice: Fluff with a fork and stir in the tomato paste. Season with salt and pepper to taste.
Finish the beans: Remove from the heat and stir in the cilantro. Season with salt and pepper to taste.
Preheat the oven broiler on low.
Make the enchiladas: Use a slotted spoon to portion the beef into each tortilla then roll up tightly. Spoon the sauce over top and sprinkle with cheese. Place under the oven broiler to melt.
Make the beverage: Mix the sparkling water and lemonade together. Serve chilled or with ice.
Serve: Garnish the enchiladas with cilantro. Enjoy with rice, beans, and sparkling lemonade.

Nutrition