Healthy Beef and Bean Enchiladas

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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.

Ingredients:

  • 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)
Directions:
  1. Preheat oven to 350ºF.
  2. 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.
  3. 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.
  4. In a 9×12 baking dish, pour 1/2 cup of picante sauce on the bottom of the dish and spread evenly.
  5. 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.
  6. 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.
  7. 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.
I had some leftover meat mixture because I didn’t roll my enchiladas as tight and could only fit 9 in my pan (you should shoot for 10).  The next day I used it on top of some chopped romaine with some more picante and sour cream and it was just as good on top of a salad as it was baked in a tortilla.

 

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About Sarah BB

Sarah is a healthcare administrator, mother of one spunky 4-year old daughter and a lifestyle blogger living in Wichita, Kansas. Join her as she tackles life in the midwest one to-do list at a time.

Comments

  1. Looks good and I can almost smell it right through the screen! :)

  2. That looks delicious! We eat a lot of Mexican here. Hubby is from TX and could eat it every day.

  3. yum, what time is dinner?

  4. Yum! I am going to make this!

  5. I love to make enchiladas and these look just amazing!!

  6. wow this looks great! my husband would love to make this :)

  7. these look delicious and I bet my kids would like them. Thanks

  8. That looks super yummy! We are really into enchiladas in this house so I will certainly try this recipe! Thanks for sharing! I’m starving!

  9. These look absolutely scrumptious! I’ve been a vegetarian for about tow years now, have you come up with any alternatives to substitute the meat mix? I make a lot of meat substitute items using a black bean paste. Thanks again, can’t wait to try some version of these!

    • I’m sure you could do all black beans but mash them a bit and add in the spices. I usually make my own black beans using dried beans (it’s cheaper and I can doctor them up how I like). Just reserve a bit of the liquid to get them to the consistency you want.

Trackbacks

  1. […] recipe originally appeared on my lifestyle blog, East 9th Street almost two years ago! I’m not sure how it didn’t make my monthly dinner rotation […]

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