Think of beef burritos covered in a savory enchilada sauce, topped with cheese and baked to perfection. Instead of using corn tortillas (most commonly used in Mexico for enchiladas) we’re going with large flour tortillas to accommodate the generous bean, beef and cheese filling.
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 10-to-12-ounce packages broccoli florets
- 1 cup grape tomatoes
- 1 tablespoon vegetable oil
- 1 1/2 teaspoons chili powder
- Kosher salt and freshly ground pepper
- Nonstick cooking spray
- 8 ounces lean ground beef
- 1 10-ounce can enchilada sauce (about 1 1/4 cups)
- 1 15-ounce can no-salt-added black beans, drained and rinsed
- 2 tablespoons chopped fresh cilantro
- 3/4 cup shredded reduced-fat Mexican cheese blend (3 ounces)
- 4 large (burrito-size) flour tortillas
Instructions
- Preheat the oven to 425 degrees F. Toss the broccoli and tomatoes with the vegetable oil, 1/2 teaspoon chili powder, 1/4 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast, stirring occasionally, until tender, about 25 minutes.
- Meanwhile, coat a nonstick skillet with cooking spray and heat over medium-high heat. Add the beef and the remaining 1 teaspoon chili powder; season with salt and pepper. Cook, breaking up the meat, until browned, about 4 minutes. Stir in 1/2 cup enchilada sauce, the beans and 2 tablespoons water. Simmer until the beans are soft, 3 to 5 minutes. Remove from the heat and add the cilantro.
- Coat a small baking dish with cooking spray. Divide 1/4 cup cheese and the beef mixture among the tortillas; fold in the sides and roll up. Transfer to the baking dish, seam-side down. Drizzle with the remaining 3/4 cup enchilada sauce and cover with foil. Bake until warmed through, 12 minutes. Uncover, sprinkle with the remaining 1/2 cup cheese and bake until melted, 2 to 3 more minutes. Serve with the vegetables.
Nutrition Facts
| Calories | 489 |
| Total Fat | 16 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 41 milligrams |
| Sodium | 1577 milligrams |
| Carbohydrates | 61 grams |
| Dietary Fiber | 11 grams |
| Protein | 30 grams |
| Calories | 489 |
| Total Fat | 16 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 41 milligrams |
| Sodium | 1577 milligrams |
| Carbohydrates | 61 grams |
| Dietary Fiber | 11 grams |
| Protein | 30 grams |
Reviews
O
the enchiladas were pretty good but the roasted veggies were inedible.
Very easy to make. Followed directions exactly. Used Old El Paso sauce. Affordable and quick. Dinner was on the table in about 35 minutes. Tasty!! Next time will try toppings like shredded lettuce and tomato.
Great recipe. Used Ree Drummond’s Enchilada Sauce recipe, instead of canned.
Followed the recipe exactly and it was easy to pull together and very yummy. Definitely a make again! Would be simple to modify by adding additional veggies to the filling.
Tasty and easy to make!