YOUR SOLIN GENERATED RECIPE
Black Bean and Grass-Fed Beef Enchiladas with Homemade Red Sauce
Enjoy a vibrant twist on enchiladas featuring lean, grass-fed beef paired with hearty black beans, all wrapped in corn tortillas and smothered in a zesty homemade red tomato sauce. This dish delivers a satisfying blend of textures and flavors, combining the savory richness of beef with the fresh, tangy brightness of a slow-simmered tomato sauce.
INGREDIENTS
4 oz Grass-Fed Lean Ground Beef
1/2 cup Black Beans (canned, low sodium)
2 Corn Tortillas
1/2 cup Diced Tomatoes
1/4 medium Yellow Onion
1 Garlic Clove
1 tsp Olive Oil
1 tsp Cumin
1 tsp Chili Powder
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat a skillet over medium heat and add the olive oil.
Sauté the finely diced yellow onion and minced garlic until softened and aromatic, about 2-3 minutes.
Add the ground beef to the skillet, breaking it up as it cooks. Season with cumin, chili powder, salt, and pepper, and continue to cook until the beef is browned and nearly cooked through.
Stir in the black beans and diced tomatoes, allowing the flavors to meld for another 3-4 minutes while the mixture simmers. Adjust seasoning if necessary.
Warm the corn tortillas in a separate pan or microwave until pliable.
Spoon the beef and bean mixture onto each tortilla, roll them up tightly, and arrange them in a baking dish if desired. Alternatively, serve them as rolled wraps.
Optional: Pour any remaining homemade red sauce over the enchiladas before serving for extra flavor.
Serve warm and enjoy your flavorful, protein-packed enchilada meal.