Creamy beef enchiladas

November, 20th, 2024

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.