By Brittanie Peterson
Preheat the oven to 375°F (190°C).
Finely chop the onion and mince the garlic cloves.
In a large skillet over medium heat, add a tablespoon of oil and sauté the chopped onion and minced garlic until softened, about 3-4 minutes.
Add the lean ground beef to the skillet. Cook, breaking apart with a spoon, until the beef is browned and cooked through, about 5-7 minutes.
Stir in the cumin and chili powder. Season with salt and pepper to taste. Remove from heat.
Grease a large baking dish with a bit of oil. Spread 1/2 cup of the enchilada sauce over the bottom of the dish.
Warm the corn tortillas slightly to make them more pliable (this can be done in a dry skillet or microwave for a few seconds).
Take a tortilla, spoon about 2 tablespoons of the beef mixture and a sprinkle of cheese onto it, then roll it up tightly. Place it seam-side down in the prepared baking dish. Repeat with remaining tortillas.
Pour the remaining enchilada sauce over the rolled tortillas, making sure they are fully covered. Sprinkle the remaining cheese over the top.
Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
While the enchiladas are baking, add one cup of canned black beans to a small saucepan. Heat over medium heat until warmed through, about 5 minutes. Stir occasionally.
Mix the cooked rice with 1/4 cup of chopped fresh cilantro and the warmed beans. Season with salt and pepper to taste.
Once the enchiladas are done baking, remove from oven and let them cool for a few minutes. Garnish with the remaining fresh cilantro.
Serve the enchiladas with the Mexican rice and black beans on the side. Enjoy!
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This Mexican Main Course Dinner recipe is ready in 50 minutes and features Lean ground beef, Corn tortillas, Enchilada sauce and other delicious ingredients. Contains 550 calories total.
Preheat the oven to 375°F (190°C).
Finely chop the onion and mince the garlic cloves.
In a large skillet over medium heat, add a tablespoon of oil and sauté the chopped onion and minced garlic until softened, about 3-4 minutes.
Add the lean ground beef to the skillet. Cook, breaking apart with a spoon, until the beef is browned and cooked through, about 5-7 minutes.
Stir in the cumin and chili powder. Season with salt and pepper to taste. Remove from heat.
Grease a large baking dish with a bit of oil. Spread 1/2 cup of the enchilada sauce over the bottom of the dish.
Warm the corn tortillas slightly to make them more pliable (this can be done in a dry skillet or microwave for a few seconds).
Take a tortilla, spoon about 2 tablespoons of the beef mixture and a sprinkle of cheese onto it, then roll it up tightly. Place it seam-side down in the prepared baking dish. Repeat with remaining tortillas.
Pour the remaining enchilada sauce over the rolled tortillas, making sure they are fully covered. Sprinkle the remaining cheese over the top.
Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
While the enchiladas are baking, add one cup of canned black beans to a small saucepan. Heat over medium heat until warmed through, about 5 minutes. Stir occasionally.
Mix the cooked rice with 1/4 cup of chopped fresh cilantro and the warmed beans. Season with salt and pepper to taste.
Once the enchiladas are done baking, remove from oven and let them cool for a few minutes. Garnish with the remaining fresh cilantro.
Serve the enchiladas with the Mexican rice and black beans on the side. Enjoy!
Calories per Serving: 550
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