Beef & Bean Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound tomatillos (see Tip), husks removed, quartered
1 large onion, coarsely chopped
2 cloves garlic, quartered
1 jalapeņo, seeded, if desired, and quartered
1 10-ounce can Rotel diced tomatoes or one 14-ounce can Mexican-style diced tomatoes
1 cup reduced-sodium chicken broth
FILLING
1 tablespoon canola oil
12 ounces lean (90% or leaner) ground beef
3 large portobello mushrooms, gills removed, diced
1 teaspoon ground cumin
1/4 teaspoon salt
1 16-ounce can fat-free refried beans, preferably spicy
16 5- to 6-inch whole-wheat flour tortillas or corn tortillas
2 cups shredded Monterey Jack cheese
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Directions: |
Directions:To prepare sauce: Place tomatillos, onion, garlic and jalapeņo in a food processor; pulse until coarsely pureed. Transfer to a large saucepan. Add tomatoes and broth to the pan and bring to a simmer over medium-high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, for 15 minutes. Set aside.
Preheat oven to 400°F.
To prepare filling: Meanwhile, heat oil in a large nonstick skillet over medium heat. Add ground beef, mushrooms, cumin and salt; cook, stirring and breaking up the beef with a spoon, until the beef is no longer pink and most of the liquid from the mushrooms is gone, about 5 minutes. Add beans and stir to combine. Remove from the heat.
Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Dip a tortilla in the remaining sauce to moisten it and place on a clean cutting board. Spread about 1/4 cup of the filling down the middle of the tortilla and roll it up into a cigar shape. Place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, placing the enchiladas snugly next to each other to make a single layer. Top the enchiladas with the remaining sauce and sprinkle with cheese.
Bake until the enchiladas are hot and the cheese is beginning to brown, 15 to 20 minutes. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:15 to 20 min |
Personal
Notes: |
Personal
Notes: Per serving: 376 calories; 16 g fat ( 7 g sat , 5 g mono ); 51 mg cholesterol; 37 g carbohydrates; 0 g added sugars; 22 g protein; 8 g fiber; 733 mg sodium; 687 mg potassium.
Nutrition Bonus: Calcium (29% daily value), Zinc (28% dv), Magnesium (22% dv), Potassium (20% dv), Vitamin C (19% dv), Iron (18% dv)
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