A beef and bean enchilada is topped with a homemade enchilada sauce.
We love enchiladas in every shape and form at our house, so these were definitely a hit. These enchiladas require you to make your own enchilada sauce. This was the first time I have ever done this. And even though it takes more effort than using a canned enchilada sauce, it was totally worth it!
Now only 4 more cookbooks to go to complete my goal for the year!!
Beef and Bean Enchiladas
Ingredients
Enchilada Sauce
- 2 oz New Mexico red chile pods
- 1 1/2 cups water
- 1 1/2 tablespoons flour
- 1/4 teaspoon garlic
- 1 teaspoon salt
Enchiladas
- 1 pound ground beef
- 1 clove garlic minced
- 1 teaspoon salt
- 1 tablespoon chili powder
- 1 can 15 oz black beans, drained and rinsed
- 10 9-inch flour tortillas
- 2 cups shredded cheddar cheese
- sliced green onions for serving
Instructions
To make the enchilada sauce:
- Remove the stems, seeds and veins from the chile pods. Rinse well. Place them in a pot and cover them with water. Place over medium-high heat and bring to a boil. Once the water starts to boil, reduce the heat and place a cover on the pot. Simmer for 20 minutes, turning the chiles over after 10 minutes to ensure they soften evenly.
- Drain the chiles and allow them to cool.
- Place the chiles in a blender along with the 1 1/2 cups water, flour, garlic and salt. Process until smooth. Strain the sauce through a fine sieve to remove the seeds and skin and discard. Season the sauce with more salt if needed.
To make the enchiladas:
- Preheat the oven to 350F.
- In a medium skillet, brown the ground beef, breaking it up as it cooks. add the garlic, salt and chili powder and continue to cook for another minute or two. Stir in the beans and cook for a few minutes to heat through. Remove from the heat.
- To assemble the enchiladas, place 1/3 cup of the meat filling down the center of each tortilla; roll up. Arrange the enchiladas seam side down in a 9x13-inch baking dish. Pour the enchilada sauce over the top. Sprinkle the cheese on top, then bake until the cheese is melted and the enchiladas are heated through, about 25 minutes.
- Serve topped with sliced green onions.
Megan says
They actually look pretty good to me!
Grace says
i fully expect enchiladas to look unattractive, but that’s partly why i love them so. they’re like a burrito’s ugly step-sister. 🙂
Colleen says
The photo is fine! And I tell myself that the worse my photos look, the better the food tastes!
Happy cook says
FOr me the pic looks good and the enchiladas looks super delciious.
MeetaK says
bad photo? there are some things that are hard to capture and enchiladas are one of them but i think you did a good job. the recipe sounds great.
KJ says
Enchiladas would be hard to photograph. You did a good job. I would never dream of making my own enchilada sauce. Good on you for having a go!!
noble pig says
I’ve made the sauce too from scratch and it just doesn’t taste the same…and yes for the efoort, I want better. Maybe we just haven’t found the right recipe yet.
Gigi says
The photo looks great! I love enchiladas …yummy. I think it’s time i head into the kitchen and whip up a batch.
Cathy - wheresmydamnanswer says
Not a bad picture at all – It really looks so yummy!!!
HoneyB says
I loveeeee enchiladas! I make them myself (but make cheese ones). The sauce I make calls for a lot more oil than yours – I may try yours for a healthier version1
Barbara Bakes says
Look tasty to me! How are you feeling?
Rosa's Yummy Yums says
It isn’t a bad picture… I’m drooling, anyway! Such dishes are always difficult to photograph.
Cheers,
Rosa
Sophie says
Every time you say it’s a bad photo, I want to laugh because it never is :P. As for the salsa, enchilada sauce is a lot of work to make, I agree :(…I only make the sauce on special occasions, and over the years I’ve only learned to trust my grandma’s recipe :D.
Catherine Wilkinson says
Deb,
The photo looks fine! What are you talkin’ about??? We are all so hard on ourselves regarding our photo skills, aren’t we?
And I have found, from many many years and attempts, that canned enchilada sauce is best. Don’t know why, but the texture, flavor, and overall ease works best when making a big batch of enchees!
(I’m back blogging after a long hiatus…hope you’ll visit!)
Mary says
Enchiladas are hard to photograph, but always delicious. Yours don’t look bad. Don’t be so hard on yourself.
kat says
I don’t think that photo is so bad. Enchilada sauce doesn’t look too bad