7 November, 2015
Beef and Black Bean Enchiladas
Love, love, love Mexican food. But I find that the recipes are either super easy to make or difficult. I have such a liking for it, that I will make a long, hard recipe. And most times, it is worth it. This is one of those recipes.
I found this recipe for Beef and Black Bean Enchiladas on the Cooking Light website. The hands on time is one hour, and that is the honest truth. It does take an hour to prepare this meal along with 30 minutes of cooking time.
First off, you will be preparing your own enchilada sauce!! This is something I have never done before. You can really cut the prep time down if you used a prepared enchilada sauce, but I would deter you from doing so because the homemade stuff is AWESOME! Anyway, to make the sauce you place dried ancho chilis (recipe calls for 2 but I used 3) in chicken broth and bring to a boil. Reduce heat and add one cut up corn tortilla. You then pour the mixture into the blender and add cilantro (I used quite a bit of cilantro, at least 1/2 cup), garlic and green onions. Process until smooth then return to the saucepan and simmer for 7 minutes.
Now for the enchilada filling. Brown your meat and remove from pan. Add onion, garlic, oregano and cumin to the pan and saute. Add in beans, meat, tomato paste and chicken broth. Cook for one minute and then add in lime juice.
Now this is where it gets a little tricky. To make corn tortillas pliable, you need to dip them in water that is almost boiling. Well, I didn’t want to do that, so when I put my mixture into my tortillas and set them in my dish, they started to break apart. Ugh. After reading the recipe comments, I learned this happened to a lot of people that didn’t want to boil their shells. So I did what they did, made it into a layered casserole. I covered the bottom of the dish with the sauce and then corn tortillas and then the meat mixture (repeat this twice). I topped with a combination of shredded Monterey Jack and sharp cheddar cheeses.
I thought this recipe was sooooo freaking good. The sauce was so robust and spicy! Yet it was fresh tasting from the cilantro. To me, the dish was all about the sauce. You could put it on just about anything and it would be delicious. The black beans and copious amount of onions made the filling absolutely delightful and flavorful. I put a dollop of fat free sour cream on top and it was a perfect compliment to this spicy dish.
P.S. This recipe only had 350 calories per two enchiladas!