After a month or two of winging dinner, I decided it was time to start menu planning again. In theory, menu planning sounds easy, right? I mean, you write down what you’re going to make for dinner each night, shop for the ingredients and then stick to the plan. Not so much. Especially when you’re like me and realize you’ve picked 4 chicken recipes in a row or that all your food has the label of “Asian.” That’s exactly what happened when I sat down to create my menu for the week so I went back through the archives and looked for any recipe with red meat and came across my beef and black bean enchiladas.
This recipe originally appeared on my lifestyle blog, East 9th Street almost two years ago! I’m not sure how it didn’t make my monthly dinner rotation because it’s super simple to make and is somewhat healthy of top of that. Plus it makes a ton and if you’re like me and don’t have much time to cook during the week, that means leftovers. Because this recipe doesn’t use real enchilada sauce, and by real I mean the kind that you buy in a can, it’s very kid-friendly. My daughter even asked for seconds. She had no clue there were red peppers and onions hidden in there.
Now I would argue that anyone could make this recipe, even those who say they can’t cook. The hardest part is the assembly and that’s really not that hard. After you cook your red peppers, onions and ground sirloin (follow the recipe below) spread some picante sauce on the bottom of your baking dish.
Then take about 1/4-1/3 cup of your meat mixture and spread down the center of your tortilla and roll it up. Don’t worry if a few stragglers fall out the ends.
Roll your tortillas tight and place them seam side down in your baking dish. I could only fit 7 in my baking dish but I’ve made them before and fit 9 in a 9×13 glass casserole dish.
Spoon 1-2 tablespoons of picante sauce on each enchilada. Don’t go overboard on the sauce unless you want soggy enchiladas.
Finally sprinkle the cheese over the top of the picante sauce. My daughter doesn’t like spicy food so I used mild picante sauce and the standard Mexican blend cheese. Now I’m not one who likes my food super spicy but I do like a little kick so I put some pepper jack cheese on “my” side.
In less than a half hour later, dinner will be served. Serve the enchiladas with some Mexican rice and a salad or do what I did and just eat an extra enchilada. 🙂
- 1 lb ground sirloin (or other lean ground meat)
- 1 (15 oz) can black beans, drained & rinsed
- ⅓ cup diced red onion
- ⅓ cup diced white onion
- 7-10 whole wheat tortillas
- 1 (16 oz) jar of picante sauce
- 1 tbsp chili powder
- 1 tbsp cumin
- ½ tbsp paprika
- ½ tbsp garlic salt
- ½ cup shredded Mexican cheese blend
- nonstick cooking spray
- green onions (optional)
- sour cream (optional)
- Preheat oven to 350ºF.
- Heat a large skillet, coated with nonstick cooking spray over medium-high heat. Saute the onions and peppers until softened, about 5-10 minutes. Remove and set aside in a bowl.
- Using the same skillet, cook the ground sirloin, breaking it in to small pieces. Once cooked completely through, rinse and drain meat. Return the meat, onions and peppers back to the skillet adding the black beans, chili powder, cumin, paprika and garlic salt. Heat through.
- In a 9×13 baking dish, pour ½ cup of picante sauce on the bottom of the dish and spread evenly.
- In each tortilla, place about ¼-1/3 cup of the meat mixture down the middle of the tortilla and roll up. Place the rolled tortilla seam side down in your baking dish.
- Next spoon 1-2 tbsp of picante sauce over each enchilada.
- Now sprinkle a little bit of cheese on top of the picante sauce and bake in your preheated oven for 20-25 minutes. Garnish with sour cream and green onions.