Thursday, October 29, 2009

Beef & Bean Enchiladas

Tonight's recipe falls into the category of things that taste good but photograph poorly (as Marianne says). The inspiration comes from my need to clean out my pantry, fridge and freezer. My cupboards are overflowing and it's time I use up what I have before I go on another grocery shopping trip. I will be honest and tell you I am using ground pork in my enchiladas because I don't have ground beef but it works just the same. The seasoning comes from the same Mexican Seasoning I posted in my Spicy Black Bean Tortilla Soup recipe.

Beef & Bean Enchiladas:

1/2 red onion, diced
1/2 can diced green chilis
1 lb lean ground beef, pork, chicken or turkey
1 tbsp Mexican Seas1oning, or more to tastes (see below)
1 can refried beans
1 small can sliced black olives
1 pkg small corn tortillas
2-3 cups prepared Enchilada Sauce (see below)
cheddar cheese, shredded
sour cream, for garnish
diced green onion & fresh cilantro for garnish

1. Pre-heat oven to 350 degrees F and lightly grease a large glass baking dish.

2. Heat oil in a sautee pan over medium heat. Add onion and chilies and saute for a few minutes until onions are translucent.

3. Mix Mexican Seasoning with a 1/4 cup of water.

4. Add ground meat to pan and break apart with spatula. Pour seasoning over top. Mix well and cook until meat is browned. Drain fat, if necessary.

5. Remove mixture from pan and place in a medium mixing bowl. Once cooled slightly, add refried beans and sliced olives and mix well.

6. Wrap a damp paper towel around tortillas and microwave for 1 minute until pliable.

7. Pour some enchilada sauce in the bottom of the glass baking pan and spread to coat.

8. Fill each tortilla with 2-3 large spoonfuls of meat and bean mixture. Roll into burritos and place seam side down into the baking pan. Continue doing this until the pan is filled. A large pan should fit 8-10 enchilada rolls.

9. Pour the rest of the enchilada sauce over top of the enchilada rolls, ensuring to coat the rolls well.

10. Sprinkle the top with shredded cheddar cheese and more diced green chilies and sliced olives, if desired.

11. Cover with foil and bake for 25 minutes then remove foil and bake uncovered for an additional 5 minutes.

12. Spoon enchiladas onto plates and top with sour cream, green onions and cilantro.

Enchilada Sauce:

3 tbsp chili powder
3 tbsp corn starch
1 tsp cocoa powder
1/2 tsp garlic salt
1 tsp oregano
3 cups water
1 cup tomato sauce (8oz can)

1. Combine all dry ingredients in a bowl.

2. Stirring constantly, slowly add enough water to make a thin paste. Pour into sauce pan and add the rest of the water.

3. Cook over medium heat, stirring constantly until the mixture thickens.

4. Stir in tomato sauce. It is now ready to use!

5. If you want the sauce less spicy, use less chili sauce and more tomato sauce.

Mexican Seasoning:

2 tbsp oregano
1 1/2 tbsp chili powder
1 tsp cumin
1 tsp garlic powder
1/2 tbsp onion powder
1/2 tsp salt
pinch ground cloves
pinch ground cinnamon

1. Mix all in a container with a tight fitting lid. Use as needed.

1 comment:

  1. Ah, the food blogger's dilemma - how to make some foods look photogenic. I swear, it's just not always possible!


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