Enchiladas are a Mexican classic: a kind of lasagna, baked in the oven and prepared with crunchy tortillas, melted cheese, enchilada sauce and the typical jalapeño green chilies.
Ingredients (for 2)
- 1 cup ground beef
- 1/2 cup black beans
- 4 corn tortillas
- 2 tbsp enchilada sauce
- 1 red tomato
- 1 jalapeño pepper
- 1/2 serrano pepper
- 2 tbsp sour cream
- 1/3 cup cheddar cheese
- 1 tbsp butter
- 2 tsp cumin seeds
- 2 tbsp vegetable oil
- 1/2 onion
- 1 tsp garlic powder
- salt and black pepper
Directions
- Preheat the oven to 375 °F (180 °C)
- Heat vegetable oil in a skillet or nonstick pan
- Add diced onions and sauté until translucent (about 3 minutes)
- Add ground beef, cumin, garlic powder, salt and black pepper; cook for 10 minutes over high heat
- Reduce heat to medium, thinly slice jalapeños and serrano chilies and add them to the saucepan
- Give a good stir and cover with a lid
- Rinse and drain black beans (use canned ones for convenience) and stir them in
- Cook for 5 minutes more to blend all flavors
- In a bowl combine the sour cream with the enchilada sauce
- Take a shallow baking pan and coat the bottom with some of the sauce
- Arrange tortillas on a flat surface and spoon the beef mixture in the center of each tortilla
- Fold over filling and place in the baking pan seam side down
- Continue with all tortillas until meat mixture is finished and the pan is full
- Top with the remaining sauce, diced and deseeded red tomatoes and shredded cheese
- Bake for 15 minutes until cheese has melted, then remove from oven, let cool 1-2 minutes and serve!
Best Served With
Rice and guacamole
Tips from the Chef
- Microwave tortillas at high heat for 30 seconds to soften before using
- Jalapeño peppers have different degrees of hotness; adjust quantities accordingly and handle with care
- Check our Ingredients section to make your own enchilada sauce at home!
Cambooza 