Low Carb Beef And Black Bean Enchiladas Food

BEEF AND BLACK BEAN ENCHILADAS

Steps:

• Prepare Enchilada Sauce #402189.
• As it simmers, fry the ground beef and onions - season well with salt and pepper.
• When the ground beef is cooked through, remove from heat. Allow to cool slightly.
• Stir in half of the can of black beans (or more if you prefer!) and 3/4 cup of the shredded cheese.
• Assemble enchiladas by placing several tablespoons of filling in the tortilla and rolling it up tightly.
• Place 1 cup of Enchilada Sauce #402189 in the bottom of the casserole (enough to cover the bottom).
• Place enchiladas side by side in the pan, top with remaining enchilada sauce and sprinkle remaining cheddar cheese on top.
• Bake in a covered casserole pan at 350°F for 30-40 minutes, until tortillas are tender and heated through.

BEEF AND BLACK BEAN ENCHILADAS

Steps:

• Preheat oven to 350°F.
• In a large skillet, cook the beef, jalapeño, and onion over medium heat until fully cooked, breaking up the meat as it cooks.
• Mix the black beans, cream of mushroom soup, salsa, 1/4 cup of the enchilada sauce, and taco seasoning in with the beef mixture. Cook for 3-5 minutes, allowing the sauce to thicken a little bit.
• Spray a 13 x 9 inch baking dish with cooking spray. Spread 1/4 cup enchilada sauce in the bottom of the baking dish.
• Scoop 2/3 cup beef mixture in the center of each tortilla. Roll up the tortillas and place them seam-side down in baking dish. Enchiladas will slightly overlap. Pour remaining enchilada sauce over the tortillas. Use a basting brush to brush the sauce evenly over the enchiladas. Sprinkle with cheese.
• Bake in preheated oven for 20-25 minutes.

LOW CARB BEEF AND BLACK BEAN ENCHILADAS

Steps:

• Preheat oven to 375 degrees
• In a bowl whisk together enchilada sauce and half & half. Set aside
• In a large pan or skillet heat olive oil on medium and add diced onion. Cook until translucent, about 5 minutes
• Add ground beef, taco seasoning, salt pepper and liquid. Break up the beef and cook until fully browned (5-7 minutes)
• Mix in black beans and 1/3 cup of the enchilada sauce mixture. Turn heat to low and cook for another 1-2 minutes
• Spread layer of enchilada sauce on bottom of a 2-3 quart casserole dish. Fill each tortilla with beef mixture and a sprinkle of cheese. Fold and place seam side down in baking dish, lining up closely to each other
• Pour remaining enchilada sauce over top, and sprinkle on remaining cheese
• Bake for 20-25 minutes, until cheese is starting to bubble
• Allow to cool for a few minutes before serving, garnished with green onion

HEALTHY BEEF AND BEAN ENCHILADAS

Steps:

• In a small bowl, stir together tomato sauce and salsa. Using about half the tomato sauce mixture, brush both sides of each tortilla. Stack tortillas on a plate and set aside. (This allows tortillas to soften.).
• In a large skillet, cook beef over medium-high heat until brown, about 5 minutes, stirring occasionally. Place in a colander and rinse under hot water. Drain well. Wipe skillet with a paper towel. Return beef to skillet. Stir in refried beans, chili powder, cumin and pepper. Cook and stir for 2 minutes, or until heated through.
• Preheat broiler.
• Spoon about 1/4 cup of the mixture down the center of each tortilla. Roll up tortillas and place, seam side down, in a 10x6x2-inch or 9x9x2-inch.
• glass baking dish. Top with remaining tomato sauce mixture.
• Broil 4 inches from the heat for 5 minutes, or until browned.
• Sprinkle with cheese. Let stand 5 minutes before serving.
• Cook's Tip: Not all baking dishes can take the intense heat of the broiler. Make sure the one you choose has tempered glass to withstand high heat. Look on the bottom of the dish for an indication or read the manufacturer's directions that came with the baking dishes.