Beef and Black Bean Enchiladas

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SauceEnchiladas pre cooked

  • 2 dried ancho chilies, stemmed
  • 3 cups fat free, lower sodium chicken broth
  • 1 (6 inch) corn tortilla, torn into small pieces
  • ⅓ Cup fresh cilantro leaves
  • 2 teaspoons minced fresh garlic
  • 2 green onions, coarsely chopped


  • 8 ounces ground sirloin
  • 2 teaspoons olive oil
  • 2 cups chopped onion
  • 4 teaspoons minced fresh garlic
  • 1 teaspoon dried Mexican oreganoEnchiladas Beef & Black Bean
  • ½ teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • 1 tablespoon no-salt-added tomato paste
  • ⅔ Cup rinsed and drained organic black beans
  • ½ cup fat-free, lower-sodium chicken broth
  • 1 tablespoon fresh lime juice
  • 4 cups water
  • 12 (6 inch) corn tortillas, at room temperature
  • Cooking spray
  • 2 ½ ounces sharp cheddar cheese, shredded (about ⅔ cup packed)
  • 2 ounces Monterey Jack cheese, shredded (about ½ cup packed)
  • 3 green onions, thinly sliced and divided.
  • 6 tablespoons Mexican crema


Preheat oven to 400⁰


  1. Place ancho chilies in a medium saucepan, add 3 cups broth; bring to a boil.  Reduce heat and simmer 5 minutes.
  2. Stir in 1 torn tortilla; simmer 5 minutes, stirring occasionally.
  3. Pour chile mixture into a blender; let stand 10 minutes.  Add cilantro, 2 teaspoons garlic, and 2 coarsely chopped green onions to blender; process until smooth.
  4. Return mixture to pan; bring to a boil over medium heat.  Cook until reduced to 2 cups (about 7 minutes), stirring occasionally.  Remove sauce from heat.


  1. Heat a large skillet over medium-high heat.  Add beef; sauté 5 minutes or until browned.  Remove beef from pan using a slotted spoon; drain on paper towels.
  2. Wipe pan with paper towels.  Return pan to medium heat.  Add oil to pan; swirl to coat.  Add onion; cook 8 minutes or until tender, stirring occasionally.
  3. Add garlic, Mexican oregano, cumin and salt, cook 2 minutes, stirring constantly.
  4. Stir in tomato paste; cook 1 minute, stirring frequently.  Stir in drained beef, beans and ½ cup broth; bring to a boil, scraping pan to loosen browned bits.  Cook 1 minute, stirring occasionally.  Remove from heat; stir in lime juice.
  5. Place 4 cups water in a saucepan over medium-high heat; bring to a simmer.
  6. Working with 1 tortilla at a time, dip tortillas in simmering water 2 to 3 seconds each or until softened.
  7. Place one tortilla on a flat work surface; spoon 3 tablespoons beef mixture onto 1 end of each tortilla.  Roll enchiladas up jelly-roll style.  Repeat procedure with remaining tortillas and beef mixture.
  8. Spread ½ cup sauce in the bottom of a 13 x 9 inch glass or ceramic baking dish coated with cooking spray.  Arrange enchiladas, seam-side down in prepared dish.  Pour remaining sauce over enchiladas.  Top with cheese.
  9. Bake at 400⁰ for 20 minutes or until lightly browned and bubbly.  Let stand 10 minutes.
  10. Sprinkle with 3 sliced green onions; serve with Mexican crema
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