Beef And Bean Enchiladas
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Preheat oven to 350.
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Make the sauce: heat olive oil on medium. Add garlic, chili powder and cumin seeds. Cook 1 minute.
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Add tomatoes then wine and vinegar. Simmer 4 minutes, then add chipotle & cinnamon cook for 6 mins.
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Chop pumpkin seeds in food processor. Purée sauce from pan in two batches. Pour into bowl.
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Sauté onions and pepper until soft, the stir in ground beef.
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After beef begins to brown, stir in beans and corn.
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Divide beef and beans into 4 equal portions.
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Scoop 1/4 of the beef mixture into a tortilla shell.
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Fold the tortilla over the long way on both sides, then the short way to close enchilada. Repeat 3x.
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Add enchiladas to baking dish.
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Pour sauce over the enchiladas.
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Sprinkle cheese over top. Cover and bake for 20 minutes.
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Enjoy!
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What you'll need
Affiliate Disclosure: As an Amazon Affiliate, I may earn commissions from qualifying purchases.
2 tbsp divided
Extra Virgin Olive Oil
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1 Clove Garlic, Minced
2 tsp
Chili Powder
1 Tsp Cumin Seeds
3 cups
Diced Tomatoes
1/4 cup
Red Wine
1 Tsp Vinegar
Pinch Cinnamon
1 Chipotle Pepper
1/4 cup
Pumpkin Seeds
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1/4 tsp
Salt
1 Onion, Chopped
2 tbsp
Bell Pepper
1/2 lb
Ground Beef
14.5 Oz Can Black Beans
1/2 cup
Frozen Corn
4
Large Tortillas
1/2 cup
Shredded Cheese
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David Crowley
Great recipes get even better with wine!
To learn more about this Jumprope:
https://cookingchatfood.com/beef-and-black-bean-enchiladas/
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