I have no self-control when it comes to eating. Give me a package of Reese’s Peanut Butter cups and I’ll give you empty wrappers. McDonald’s french fries? I won’t share. So when I decided to embark on this little fitness challenge, I decided I had to find some new recipe sources. I happened to stumble upon this great food blog, Can You Stay For Dinner? Immediately I said YES! I’ll stay for dinner and breakfast and dessert!
Finding healthy recipes that taste GOOD can be somewhat difficult to find. Not on Andie’s site. The hardest part is picking which one to try first. After drooling over numerous pictures, I settled on her Healthy Beef and Bean Enchiladas. I made mine just a tad differently but I’m 100% positive I ended up with same results – delicious food because as I type, there are no leftovers.
I bet that most of you have these ingredients in your pantry. If you don’t, then the next time you’re at the grocery store stock up! I always have black beans and a jar of salsa in the cabinet. You never know when you’ll need an appetizer that your vegetarian, gluten-free, vegans friends will eat.
- 1 lb – 93% lean ground sirloin
- 1 (15 oz) can black beans, drained & rinsed
- 2 cups sliced (in 1″ pieces) peppers – any color
- 1 cup sliced onion
- 9 whole wheat tortillas (how many I could fit in my pan)
- 1 (16 oz) jar of picante sauce
- 1 tbsp chili powder
- 1 tbsp cumin
- 1/2 tbsp paprika
- 1/2 tbsp garlic salt
- 1/2 cup shredded Mexican cheese blend
- nonstick cooking spray
- green onions (optional)
- sour cream (optional)
- Preheat oven to 350ºF.
- Heat a large skillet, coated with nonstick cooking spray over medium-high heat. Saute the onions and peppers until softened, about 5-10 minutes. Remove and set aside in a bowl.
- Using the same skillet, cook the ground sirloin, breaking it in to small pieces. Once cooked completely through, rinse and drain meat. Return the meat, onions and peppers back to the skillet adding the chili powder, cumin, paprika and garlic salt. Heat for through.
- In a 9×12 baking dish, pour 1/2 cup of picante sauce on the bottom of the dish and spread evenly.
- In each tortilla, place about 1/4 cup of the meat mixture down the middle of the tortilla and roll up. Place the rolled tortilla seam side down in your baking dish.
- Next spoon 1-2 tbsp of picante sauce over each enchilada. I used less sauce because I didn’t want my enchiladas to be soggy.
- Now sprinkle a little bit of cheese on top of the picante sauce and bake in your preheated oven for 20-25 minutes. Garnish with sour cream and green onions.