BackCreamy beef enchiladas
Extra vegetables reduce the amount of beef in these enchiladas.
Vegetables fill in for meat in these almost meatless enchiladas.
Ingredients (Serves 8)
Filling:
- 4 ounces of 93% lean, 7% fat ground beef
- 1 tablespoon canola oil
- 2 cloves fresh garlic, chopped
- 1/2 cup diced yellow onion
- 1 cup diced zucchini
- 1/4 cup diced yellow bell pepper
- 1/4 cup diced jalapeno pepper
- 1/2 cup diced Roma tomatoes
- 15.5 ounce can black beans, rinsed and drained
- 16 corn tortillas
- 1/4 pound reduced-fat Monterey Jack cheese
Sauce:
- 1 teaspoon ground cumin seed
- 1/4 teaspoon red pepper flakes, ground
- 1/4 cup reduced-sodium chicken stock
- 1 cup fat-free sour cream
- 2 tablespoons cornstarch
- 1/2 cup light soy milk
- 1 teaspoon cayenne pepper (optional garnish)
Directions
Preheat the oven to 325 F. Lightly grease 9-by-13-inch casserole dish.
In a skillet over medium high heat, cook ground beef. Strain the fat. Set the cooked meat aside.
To make sauce: In a dry saute pan over medium heat, toast spices for 1-2 minutes or until fragrant. Add chicken stock and sour cream and bring to boil. In a small bowl, dissolve cornstarch in soy milk then add it to the chicken stock mixture and slowly return to a boil. Remove from heat.
To make filling: In a skillet, heat oil and saute garlic for 1 minute. Add onion and saute until lightly brown. Add zucchini and peppers and cook 2 minutes longer while stirring. Remove from heat. Allow mixture to cool 5 minutes. Add tomatoes, beans, ground beef and 2 tablespoons of sauce. Mix well.
To assemble: On a cutting board or countertop, lay tortillas flat. Lightly brush each with a small amount of sauce. Place about 1/4 cup of filling mixture in each tortilla and roll up lightly. Place rolled tortillas in casserole dish, seam-side down. Top with remaining sauce. Grate cheese over the top.
Bake 20-25 minutes or until internal temperature is 165 F. Sprinkle the cayenne pepper on top if you choose. Serve immediately.