Beef Enchiladas
These Beef Enchiladas are a little sweet, a little savory, and a little spicy. Super filling and incredibly easy, made with simple pantry staples.
Servings: 6 (2 enchiladas each)
Calories: 377kcal
Equipment
- Large 12" skillet
- Medium Pot
- 9x13'' Casserole Dish
Ingredients
FOR THE ENCHILADAS
- 1 jalapeño 65g (⅓ cup diced) $0.41
- 2 garlic cloves 1 Tbsp minced, $0.12
- 1 Tbsp cooking oil $0.04
- ½ lb. lean ground beef $2.82
- 15 oz. can black beans $0.86
- ½ Tbsp chili powder $0.10*
- ¼ tsp salt $0.01
- 7.5 oz. can pineapple chunks half a 15 oz. can, $0.61
- 2 green onions sliced, $0.21
- ¼ bunch fresh cilantro roughly chopped, $0.21
- 12 6-inch corn tortillas $0.79
FOR THE SAUCE
- 2 Tbsp vegetable oil $0.08
- 2 Tbsp all-purpose flour $0.02
- 2 Tbsp chili powder $0.40*
- 2 cups water $0.00
- 3 oz. can tomato paste half a 6 oz. can, $0.43
- ½ tsp ground cumin $0.03
- ½ tsp garlic powder $0.05
- ⅛-¼ tsp cayenne pepper $0.02
- 2 tsp unsweetened cocoa powder optional, $0.11**
- 1 tsp salt $0.04
Instructions
- Gather and prepare all ingredients.
- Slice the jalapeño lengthwise and scrape out the seeds with a spoon. Cut off the stem and dice the remaining parts of the pepper. Mince the garlic. Sauté the jalapeño and garlic with cooking oil in a large skillet over medium heat for one to two minutes, or until the garlic is soft.
- Add the ground beef to the skillet and continue to sauté until it is fully browned. Drain and rinse the black beans, then add them to the skillet along with the chili powder and salt. Stir to combine and heat through.
- Drain the pineapple chunks, then roughly chop them into smaller pieces (save the remaining half of the can for another use). Slice the green onions. Pull the cilantro leaves from the stems and give them a rough chop. Turn the heat under the skillet off, then stir in the pineapple, green onions, and cilantro.
- Preheat the oven to 375℉. To make the enchilada sauce, combine the vegetable oil, flour, and chili powder in a medium pot. Turn the heat on to medium and whisk the ingredients together. Once the mixture begins to bubble, continue to whisk and cook for one minute.
- Now add the water, tomato paste, cumin, garlic powder, cayenne, cocoa, and salt. Whisk to combine and allow the mixture to come up to a simmer, at which point it will thicken. Turn the heat off.
- To make the enchiladas, warm the tortillas in the microwave, 4-6 at a time, covered with a damp paper towel. Fill each tortilla with about 3 tablespoons of the beef mixture, then roll it up. Add a little enchilada sauce to the bottom of a 9x13 casserole dish.
- Now place the filled and rolled enchiladas into the casserole dish, seam side down. Repeat until all of the filling is used (makes about 12 6-inch enchiladas, or 8 8-inch enchiladas).
- Pour the remaining sauce over top and bake in the preheated 375℉ oven for 30 minutes, or until the edges of the tortillas are crispy and the sauce is bubbling.
- Garnish with desired toppings.***
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Notes
*Chili powder is a blend of mild red chile peppers and other spices. It is very different from cayenne pepper or red chile powder, which are very spicy.
**You can leave out the unsweetened cocoa powder if you like. I don’t add it to my classic enchilada sauce, but in this version, it adds a gentle richness that ties the sweet pineapple and savory beef flavors together.
***Top these beef enchiladas with anything you like! I love sour cream, but fresh or pickled jalapeños, red onions, cilantro, lime wedges, shredded cheese, diced avocado, radishes, olives, etc. would be delicious.
Nutrition
Serving: 1serving | Calories: 377kcal | Carbohydrates: 53g | Protein: 19g | Fat: 11g | Sodium: 706mg | Fiber: 12g