There is so much to be said about these enchiladas. About their cumin and chili spiced centers. About tender beef and earthy black beans. About the sweetness of crushed tomatoes and the way the tortillas turn soft and slightly flaky when baked, like pastry dough. About gooey melting cheese bubbling across their rolled backs. About more cheese. About even more cheese.
I’d really like to tell you all about the enchiladas. I’d even like to invite you over for a frosty, salt-rimmed margarita and spoonfuls of caramel flan. But unfortunately I cannot, largely because of this predicament that I’ve gotten myself into:
Oh hey! That’s my bathtub!
And that, dear friends, is also my sink, my dish washing center, and the place I scald myself with nearly boiling water each day.
My kitchen sink is clogged. Now, I’d like to think that most decent, self-respecting human beings would take that as a cue to maybe order take out, make a few easy, no-cook dinners. To really cut back. I unfortunately am not one of those wise individuals, as I’ve taken to making the most elaborate, use-every-dish-you-can-find meals and desserts. It’s almost masochistic, really. It’s as if the anxiety of not being able to prepare any damn dish I please causes me to lash out and consider cracking open Mastering the Art of French Cooking for my own production of Julie and Julia. Because I think Julie Powell got herself in a bind like this once. Only she ended up with a book deal and a movie…and I…well I’ll likely end up with a hernia and an eviction notice.
They’re satisfying in the way that all oozing cheese casseroles can be. They remind me quite a bit of meat lasagna, actually. But that could just be due to lack of sleep and a strange recurring dream where Snoop Dogg takes me to soccer practice. I don’t take him for a soccer mom, though.
These beef and black bean stuffed enchiladas are so flavorful. So pleasing. Daniel remarked that they’re one of his favorite meals I’ve made, right after “that pizza you make with the olives, ham, and mushrooms.” That pizza, friends, is Domino’s.
I love to remake comfort foods in a lighter, more wholesome and healthy way. It’s almost the best challenge you could give me. Try these and let me know what you think! And then please come over and help me wash the dishes in my bathtub.
Beef and Black Bean Enchiladas
Heat a large skillet over medium high heat. Add olive oil, swirling to coat. Add the peppers and onions and saute for about 5 minutes, until softened. Add the garlic and stir for 30 seconds.
Add ground beef and use a fork to crumble it. Cook for about 4-5 minutes, or until the mixture is no longer pink.
Stir in the chili powder, cumin, paprika, cayenne, salt, black beans, and ¼ cup of the salsa. Mix well.
Now preheat your oven to 350º F. Spread half of the remaining salsa over the bottom of a 13×9” baking pan.
Lay your tortillas on a clean work surface and spoon a heaping ¼ cup onto the center of each. Roll tightly and line them up, closely packed into the baking pan, seam side down.
When all of the tortillas have been filled and placed into the pan, evenly pour the remaining salsa over the top.
Sprinkle the pan with the cheese.
Bake for 20 minutes. Allow the enchiladas to cool for about 10 minutes before serving. Garnish with sour cream and fresh cilantro.
- 2 teaspoons extra virgin olive oil
- 2 cups sliced bell peppers, any color
- 1 medium onion, sliced
- 2 garlic cloves, minced
- ½ pound lean ground sirloin
- 1 15-ounce can black beans, rinsed and drained
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- ½ teaspoon paprika
- pinch cayenne pepper
- ½ teaspoon salt
- 12 6-inch whole wheat tortillas (I used La Tortilla Factory Low Carb tortillas)
- 1 16-ounce jar hot salsa, divided
- 1 cup shredded cheddar cheese
- In a large nonstick skillet, heat the olive oil over medium-high heat. Add the peppers and onions and cook for about 5 minutes, until softened. Add the garlic and stir for 30 seconds. Add ground beef and cook, crumbling it as it browns, until it’s no longer pink, about 5 minutes.
- Stir in the chili powder, cumin, paprika, cayenne, salt, black beans, and ¼ cup of the salsa. Mix well.
- Preheat the oven to 350º F. Spread half of the remaining salsa over the bottom of a 13-by-9-inch baking pan.
- Lay your tortillas on a clean work surface and spoon a heaping ¼ cup onto the center of each. Roll tightly and line them up, closely packed into the baking pan, seam side down. When all of the tortillas have been filled and placed into the pan, pour the remaining salsa evenly over the top. Sprinkle the top with the cheese. Bake for 20 minutes. Allow the enchiladas to cool for about 10 minutes before serving. Serve with sour cream and fresh cilantro if desired.
Nutrition Information: Calories 369, Fat 17g, Carb 41g, Fiber 21g, Sugars 3g, Protein 28g