Lepp Farm Market

This combination of beef and black beans are incredibly tasty in this enchilada recipe.

Recipe of the Month - April 2012

Beef & Black Bean Enchiladas

A great taste of Mexican cooking right in your own kitchen! The enchiladas make a very showy display at the table and are very easy to make. Your whole family will be impressed!

INGREDIENTS
1.5 pounds (680g) lean ground beef
1 cup small diced onion
6 to 8 garlic cloves, minced
2 tbsp Mexican chilli powder
1 tbsp dried oregano
1 tbsp dried ground cumin
2 tsp salt
½ tsp pepper
3 tbsp canned green chillies
2 tbsp dark brown sugar
2 cups canned crushed tomatoes, divided
1 – 398ml can black beans, rinsed & drained
6 large soft flour tortillas
340g old cheddar, grated

Sour cream
Sliced canned black olives, drained
Small diced fresh tomatoes
Green onions, sliced

INSTRUCTIONS

1. Preheat oven to 350˚ and grease a 9x13 pan.
2. Brown the beef in a large frying pan over medium to medium-high heat.
3. Add the diced onion, garlic, chilli powder, oregano, cumin, salt, pepper, green chillies, brown sugar and 1 cup of the crushed tomatoes. Stir to combine and cook for approximately 2 to 3 minutes, over medium heat, until the onions are softened.
4. Remove 1 cup of this cooked meat sauce and in a small bowl mix it with the second cup of crushed tomatoes. Spread 1 cup of this mix onto the bottom of the prepared 9x13 pan.
5. Stir the black beans into the remaining meat sauce in the pan and remove from the heat.
6. Set out the 6 tortillas on the counter and equally spoon all the meat/bean mixture onto them. Roll up each tortilla and place them in the pan (seam side down) one at a time, until all 6 are in the pan.
7. Spread the remaining reserved meat/tomato mixture down the centre on the enchiladas and top evenly with the grated cheese.
8. Bake for 30 minutes until hot and the cheese has melted/browned.
9. Top with sour cream, black olives, tomatoes and green onions, either while still in the pan or individually.

Makes 6 Portions