When I go grocery shopping I like to buy Tortillas. There are convenient and I can make so many different recipes with them. These Avocado Quesadillas were a yummy, healthy lunch in the spring. Sometimes I just feel like wrapping my salad in a tortilla like in these Greek Salad Tortillas. It's a quick lunch on a busy day.
Other days I have more time to prepare lunch or dinner. My sons could eat Mexican food couple times a week. We had these Beef and Beans Enchiladas last week, and they were gone in no time. This recipe is similar to a taco recipe, I prepared my own mix. I wanted fiber and added a can of blacks beans. They are so nutritious. If you want a vegetarian enchilada, you could omit the ground beef. Make a double batch of the recipe and freeze your enchiladas!
BEEF AND BEANS ENCHILADAS
500g lean ground beef
540 ml black beans, rinsed and drained
1 pkg 100% Whole Wheat Tortillas
4 garlic cloves, minced
30 ml chili powder
10 ml dried oregano
10 ml cumin
5 ml ground Chipotle (optional)
2.5 ml cayenne pepper
salt and pepper to taste
500 ml Tex-Mex cheese, grated
1- Preheat oven to 350F. In a large pan cook ground beef with black beans. When no longer pink add the garlic cloves and spices. Cook for another minute. Add 125 ml of water and cook for another 10 minutes. Remove from the stove and mash the beans.
2- Spray a 9x13 pan with PAM. Fill each tortilla with 125 ml of the beef/beans mixture. Roll and place into the pan.
3- Top with cheese. Place in oven and cook for 15 minutes.
4- Broil the cheese for 1-2 minutes.
5- Serve with salsa, sour cream and jalapeños.