Kitchen Kitten Online

Enchiladas with Beef & Beans

Ingredients

Sauce for Enchiladas

1 pound quartered tomatillos with husks removed
1 coarsely chopped large onion
2 quartered cloves of garlic
1 seeded and quartered jalapeño,
1 14-ounce can diced Mexican-style tomatoes, BPA free
1 cup organic chicken broth, reduced-sodium

Filling for Enchiladas

1 tablespoon extra virgin olive oil
12 ounces ground beef, 90% or leaner
3 large diced portobello mushrooms with gills removed
1 teaspoon cumin, ground
1/4 teaspoon salt
1 16-ounce can spicy refried beans, fat-free, BPA free
16 whole-wheat 5 to 6 inch tortillas
2 cups Monterey Jack cheese, shredded

To Make

Prepare the sauce:
  1. Using a food processor, pulse tomatillos, onion, garlic and jalapeño until coarsely pureed.
  2. After transferring concoction to a large saucepan, add tomatoes and broth to the pan.
  3. Set stove burner to medium-high.
  4. Bring to simmer and then reduce heat to maintain a simmer.
  5. Stir often and cook for 15 minutes. Set to the side.
  6. Set oven to 400 degree Fahrenheit and allow to preheat.
Prepare the filling:
  1. In a large nonstick skillet, heat oil on medium heat burner.
  2. Once oil is heated, add ground beef, mushrooms, cumin and salt.
  3. Cook while stirring, breaking up beef as needed with a spoon or other utensil, about 5 minutes or until beef is no longer pink and mushrooms are mostly dry.
  4. Pour in the beans and stir to mix well.
  5. Remove from the heat and set aside.
Prepare the tortillas:
  1. In a 9-by-13-inch baking dish or pan, spread 1/2 cup of the sauce.
  2. After dipping a tortilla in the remaining sauce to moisten it, place tortilla on a clean cutting board.
  3. Spoon and spread about 1/4 cup of the filling down the middle of the tortilla. Roll filled tortilla up into a cigar shape.
  4. In the prepared baking dish or pan, place each filled and rolled tortilla seam-side down, placing the enchiladas snugly next to each other in a single layer.
  5. Use the remaining sauce to top off the enchiladas and sprinkle with cheese.
  6. Bake for 15 to 20 minutes or until the enchiladas are hot and the cheese is beginning to brown.

Serves 8.

Adapted from: http://www.eatingwell.com/recipes/beef_bean_enchiladas.html