Beef and Bean Enchiladas with Green Salad

Beef and Bean Enchiladas with Green Salad

Hearty ground beef and black beans wrapped in corn tortillas, smothered in a rich red enchilada sauce and baked until bubbly, complemented by a crisp mixed green salad.

Dietary

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Ingredients

Instructions

  1. Preheat oven to 375 degrees Fahrenheit (190°C).
  2. Cook the beef filling: Heat 1 teaspoon olive oil in a small skillet over medium heat. Add the 4 ounces ground beef, 1/4 each finely diced yellow onion, and 1 clove minced garlic. Cook, breaking up the beef, until browned and the onion is softened, about 5-7 minutes. Drain any excess fat. Stir in 1/2 cup canned black beans, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook for another 2 minutes.
  3. Assemble the enchiladas: Lightly warm the 2 each corn tortillas (microwave for 15-20 seconds or briefly dip in warm enchilada sauce) to make them pliable. Spoon half of the beef and bean mixture into the center of each tortilla. Roll up tightly and place seam-side down in a small oven-safe dish (like an individual gratin dish or small casserole dish).
  4. Bake: Pour 1/2 cup red enchilada sauce over the enchiladas, ensuring they are well-coated. Sprinkle with 1/4 cup shredded Monterey Jack cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is hot.
  5. Prepare the salad: While enchiladas bake, in a small bowl, whisk together 1 tablespoon lime juice, 1/2 tablespoon olive oil, and a pinch of salt to make a dressing. Toss the 1 cup mixed greens with the dressing.
  6. Serve: Carefully remove the hot enchiladas from the oven. Serve immediately with the green salad on the side.

Notes

To make these Gluten-Free, ensure your enchilada sauce is certified gluten-free. For extra spice, add a pinch of cayenne pepper to the beef filling.

Nutrition (per serving)