Beef and Bean Enchiladas
Serves: 6 to 8
Make a pan of these hearty enchiladas and freeze any leftovers (or make a double batch) for quick, satisfying meals during the week.
- 2 teaspoons high-heat oil Add to list
- 1/2 red onion, finely chopped Add to list
- 2 cloves garlic, minced Add to list
- 1 pound lean ground beef Add to list
- 2 teaspoons Mexican seasoning (available in our bulk section) Add to list
- 1 (16-ounce) can kidney or black beans, rinsed and drained Add to list
- 1 cup cooked brown rice (available in our deli) Add to list
- 2 (15-ounce) cans red enchilada sauce Add to list
- 1/2 cup chopped fresh cilantro, divided Add to list
- 12 (8-inch) corn or flour tortillas Add to list
- 1/2 cup crumbled Cotija cheese Add to list
- 1/2 cup shredded mozzarella or Organic Valley Mexican blend cheese Add to list
Preheat oven to 350° F.
In a large skillet, heat oil over medium-high heat. Add onion and garlic and cook until soft, 4 to 5 minutes. Add beef and cook until no longer pink, 8 to 10 minutes; drain if necessary. Stir in Mexican seasoning, beans, rice and 1/2 cup enchilada sauce; simmer for 10 minutes. Fold in 1/4 cup chopped cilantro.
Pour enough enchilada sauce to coat the bottom of a 9- by 13-inch baking dish. Warm tortillas in the oven wrapped in foil until just pliable, 2 to 3 minutes.
To assemble: Lay a tortilla on a flat surface and add 1/4 to 1/2 cup beef mixture in the center. Roll up and place seam-side down in the prepared baking dish. Continue until all the beef mixture is used. Top with remaining enchilada sauce and sprinkle with cheeses.
Bake until bubbly and the cheese is melted, 20 to 25 minutes. Top with remaining cilantro.
Any extra beef filling or enchilada sauce (or whole enchiladas) can be frozen for up to 3 months.
Each serving: 400 cal, 13g fat (4g sat), 50mg chol, 760mg sodium, 48g carb, 10g fiber, 26g protein