Description
Beef enchiladas with homemade sauce. Top with black olives, mashed avocado, and fresh cilantro!
Ingredients
- 3 tablespoons vegetable oil
- 1 tablespoon all-purpose flour
- 2 tablespoons chili powder, or more to taste
- 2 cups chicken stock
- 1 (6 ounce) can tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- cooking spray
- 1 pound ground beef
- 1 teaspoon extra-virgin olive oil
- 1 onion, diced
- 2 (4 ounce) cans fire-roasted diced green chiles
- ½ green bell pepper, diced
- 1 (15 ounce) can black beans, rinsed and drained
- 8 low-carb high-fiber tortillas (such as La Tortilla Factory®)
- 1 (8 ounce) package shredded low-fat Mexican cheese blend
Instructions
- Heat vegetable oil in a saucepan over medium heat. Add flour; cook and stir using a wooden spoon until smooth
- 1 to 2 minutes. Mix in chili powder and cook until fragrant
- about 30 seconds. Stir in chicken stock
- tomato paste
- oregano
- cumin
- and salt; bring to a boil. Reduce heat and simmer enchilada sauce until thickened and smooth
- about 15 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Coat the inside of a 9×13-inch baking dish with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly
- 5 to 7 minutes; drain and discard grease.
- Heat olive oil in a separate skillet over medium heat; cook and stir onion
- green chiles
- and green bell pepper until softened
- 5 to 10 minutes. Mix in ground beef and black beans. Stir in 1/2 of the enchilada sauce; cook and stir 1 to 2 minutes.
- Spoon beef mixture evenly onto the center of each tortilla and roll tortilla around filling. Place tortillas
- seam-side down
- in the baking dish. Cover tortillas with remaining enchilada sauce and Mexican cheese blend.
- Bake in the preheated oven until cheese is melted
- about 20 minutes.
Prep Time: 15 mins
Cook Time: 52 mins
Total Time: 1 hr 7 mins
Servings: 4