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Roasted Beef and Black Bean Enchiladas

Updated on November 20, 2011
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Make Ahead!

This is one of the ‘double duty’ recipes that can be used following the Basic Beef Roast. As much as I love to cook – I have a large family, and adore having the makings for dinner more than halfway done for me and waiting.

This recipe is really easy – don’t be fooled by the ingredient list. Many are duplicates in the sauce and the filling – and those are the only two elements. This is also an easy dish to knock calories and fat from – and because you’re using a lot of ‘high flavor’ ingredients – onion, garlic, cumin and chili powder – you won’t miss the fat at all.

1/2 recipe Basic Beef Roast

Reserved juices from Basic Beef Roast, divided

For the Filling:

1 onion, thinly sliced

2-3 cloves garlic, chopped

1 tsp olive oil

1 19 oz can black beans

1 tsp dried oregano

2 tsp cumin

2 tsp chili powder

1/3 to 1/2 cup beef juices

1/4 cup reduced fat sour cream

4 oz reduced fat Monterrey Jack, grated

1 1/2 tsp salt

Several cranks freshly ground black pepper

For the Sauce:

Remainder of the beef broth - about 1 cup

1/2 cup reduced fat sour cream

4 oz reduced fat Monterrey Jack, divided

1 tsp oregano

1 tsp cumin

1 tsp chili powder

1 tsp salt

1/4 cup chopped cilantro

12 tortillas - I used flour, but corn is great too

1. Trim any fat from the beef, and using a fork, shred it finely. If you follow the grain it should come right apart. If you started with a 3 lb roast, and you're using 1/2 of the recipe, then you should get about two cups. A little more or less is fine.

2. In a large skillet, add a little oil, and sauté onion for about six-seven minutes, or until fragrant and beginning to soften.

3. Add garlic and cook another couple of minutes. Remove from heat and allow to cool slightly.

4. Add remaining ingredients and mix well to combine.

5. In a separate mixing bowl, combine all ingredients for sauce, reserving half of the cheese. Mix well to combine.

6. Divide filling into eight equal portions. Spoon 1/8 of filling mixture into each tortilla, and roll tightly. Place each rolled tortilla in a 9x13 baking dish. I had to stack them with five on the bottom and three on top. No big deal. Preheat oven to 350F.

7. If using two layers, spoon half the sauce over the first layer, then continue stacking. If one layer, just make sure to let a little sauce between each enchilada.

8. Top enchiladas with remaining cheese. Bake for 350F for about 30 minutes or until bubbly at the sides and the cheese is melted and gooey.


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