Beef and Bean Enchiladas

Adapted from For the Love of Cooking

Beef and Bean Enchiladas

Makes 4 Servings

1 tsp olive oil
1/4 cup onion, diced
1 Anaheim chile, diced
1 jalapeno, deseeded and diced
16 oz. 96/4 ground beef
1 tsp paprika
1 tsp onion powder

1 tsp cumin

1 tsp garlic powder

1 tsp oregano

1/2 tsp chili powder

1/2 tsp crushed red pepper

Preheat oven to 350 degrees. Heat oil in a medium skillet over medium heat. Once hot add the diced onion, chile and jalapeno. Sauté for 3 minutes; add the ground beef and all the seasonings. Cook until beef is done making sure to break it up into crumbles. I added a little water during cooking.

Other ingredients:

12 small corn tortillas

1 can of spicy chili beans

1 cup enchilada sauce

60 grams fat-free cheese

4 tbsp Sour cream

Green onions, diced

Place tortillas in wet paper towels and microwave for 60 seconds or until soft and pliable. Coat a square baking dish with cooking spray then pour ¼ cup enchilada sauce on the bottom of the pan coating evenly. Place a spoonful of undrained beans on the tortilla followed by a large spoonful of the beef mixture. Roll and place seam side down on the baking dish Continue until baking dish is full. Pour the remaining enchilada sauce over each enchilada then top with shredded cheddar cheese. Cover the baking dish with tin foil and bake for 20 minutes. Remove the tin foil and continue to bake for 2 additional minutes. Remove from oven and let cool for 2-3 minutes before serving. Top the enchiladas with sour cream and green onions. Enjoy.

Nutritional Information for 3 enchiladas/1 serving: 477 calories, 21 carbs, 8 fat grams and 32 protein grams.

Review: Fabulous! Even with the fat free cheese and stuff it tasted restaurant style which is AMAZING. So flavorful and fabulous!! And…. This is my first time cooking with ground beef! It was so easy and Austin was so excited to have “red meat” back in the hizzy.