Food Love- Beef and Bean Enchildas

I am a lover of food. So to say the least, I had to find recipes that were not only healthy, but YUMMY! Also, it needed to be filling. Because if you know my husband at all, you know that I need to keep that man fed. He is an obsessive runner and loves to lift weights. He can also eat a whole half pound of beef and still be hungry. So here is a recipe that I found that fits all the needed attributes and is also, literally, as my friends and I used to say all the time in high school, Orgasmic. lol
Here it is, I also added the website to where I found this recipe because, everything I have tried on there has been AMAZING!


Beef and Black Bean Enchiladas

(serves 6)

2 tsp olive oil

2 cups sliced bell peppers, any color

1 medium onion, sliced

2 cloves garlic, minced

8 oz lean ground sirloin

1 15 oz can black beans, drained and rinsed

1 TBSP chili powder

1 TBSP ground cumin

½ tsp paprika

pinch cayenne pepper

½ tsp salt

12  6″ whole wheat tortillas- I used La Tortilla Factory Low Carb tortillas

1 16 oz jar hot salsa, divided

1 cup shredded Monterrey Jack cheese, or any blend you like

Heat a large skillet over medium high heat. Add olive oil, swirling to coat. Add the peppers and onions and saute for about 5 minutes, until softened. Add the garlic and stir for 30 seconds.

Add ground beef and use a fork to crumble it. Cook for about 4-5 minutes, or until the mixture is no longer pink.

Stir in the chili powder, cumin, paprika, cayenne, salt, black beans, and ¼ cup of the salsa. Mix well.

Now preheat your oven to 350º F. Spread half of the remaining salsa over the bottom of a 13×9” baking pan.

Lay your tortillas on a clean work surface and spoon a heaping ¼ cup onto the center of each. Roll tightly and line them up, closely packed into the baking pan, seam side down.

When all of the tortillas have been filled and placed into the pan, evenly pour the remaining salsa over the top.

Sprinkle the pan with the cheese.

Bake for 20 minutes. Allow the enchiladas to cool for about 10 minutes before serving. Garnish with sour cream and fresh cilantro.


Nutrition info for 1/6th of entire recipe (2 filled enchiladas):

Calories: 368.8, Total Fat 17.3g, Cholesterol: 45.9mg, Sodium: 938.9mg, Total Carb: 41.2g, Fiber: 20.7g, Sugars: 2.6g, Protein 27.5g

can you say YUM?


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