Go Back
–+ servings
Print

Enchiladas

Prep Time 20 minutes
Cook Time 35 minutes
Servings 2
Calories 1154kcal

Ingredients

Rice

  • ½ cup White rice rinsed and drained

Seasoning

  • Salt
  • Black pepper

Black Beans

  • 1 TBSP Extra-virgin olive oil
  • 2 clove Garlic minced
  • 2 TBSP Red onion minced
  • ½ tsp Ground cumin
  • 1 cup Black beans with the liquid from the can
  • 1 TBSP Fresh cilantro chopped

Enchiladas

  • 2 tsp Extra-virgin olive oil
  • 8 oz Ground beef
  • ½ tsp Garlic powder
  • ½ tsp Ground Cumin
  • 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 or more if needed
  • Jalapeño pepper sliced optional

Salsa

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

Sparkling Lemon Water

  • 24 oz Sparkling water cold
  • 1 Lemon sliced
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Cook the rice according to the instructions on the package. Once tender, season with salt and pepper.
  • 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 ¼ cup of water, and season with salt and pepper. Simmer for 15-20 minutes to develop flavor.
  • Make the enchiladas: Heat the oil in a skillet over medium heat. Saute the beef, garlic powder, cumin, oregano, chili powder, and paprika, breaking it up into smaller pieces until no longer pink. Then whisk in the broth and tomato paste. Season with salt. Bring to a low simmer for 10 to 15 minutes so the flavors can blend and the sauce can thicken.
  • Make the salsa: add all the ingredients in a blender (except the chips) and pulse until chopped well. Season with salt and pepper. Set aside.
  • Finish the rice: Fluff with a fork. 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 shell then roll it up tightly. Spoon the sauce over top and sprinkle with cheese. Place under the oven broiler to melt.
  • Mix the sparkling water with lemon.
  • Serve the enchiladas with rice and beans, salsa and chips, and sparkling water. Garnish with jalapeño if using.

Nutrition

Calories: 1154kcal | Carbohydrates: 111g | Protein: 49g | Fat: 59g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 1761mg | Potassium: 1460mg | Fiber: 16g | Sugar: 10g | Vitamin A: 1745IU | Vitamin C: 52mg | Calcium: 471mg | Iron: 8mg