YOUR SOLIN GENERATED RECIPE
Black Bean and Grass-Fed Beef Enchiladas with Roasted Red Sauce
Savor the robust flavors of lean grass-fed beef paired with hearty black beans, wrapped in soft corn tortillas and smothered in a smoky roasted red sauce. This dish is a balanced, nutrient-packed meal boasting a combination of savory spices, tender beef, and a vibrant, homemade sauce that lifts every bite.
INGREDIENTS
4 oz Grass-Fed Ground Beef
1/2 cup Black Beans, Cooked
2 Corn Tortillas
1 medium Red Bell Pepper
1/4 cup Red Onion
1 tsp Olive Oil
2 Garlic Cloves
1 tsp Cumin Powder
1 tsp Smoked Paprika
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 400°F to roast the vegetables.
Cut the red bell pepper into quarters, remove seeds, and roughly chop the red onion. Place them on a baking sheet, drizzle with olive oil, and toss with a pinch of salt and pepper.
Roast the vegetables in the oven for about 20 minutes until softened and slightly charred.
While the vegetables roast, heat a skillet over medium-high heat and add the grass-fed ground beef. Cook until browned, breaking it up with a spatula.
Add minced garlic, cumin, and smoked paprika to the beef, stirring for another 1-2 minutes until fragrant.
Add the cooked black beans and mix until heated through. Season with additional salt and pepper if needed.
Once the roasted vegetables are done, blend them with the beef mixture in a blender or food processor until smooth to form a roasted red sauce.
Warm the corn tortillas on a skillet or in the microwave until pliable.
Assemble the enchiladas by spooning a portion of the beef and bean mixture onto each tortilla, then roll them up.
Pour a little more of the roasted red sauce over the enchiladas. If desired, return them to the oven for 5 minutes to meld the flavors.
Serve warm and enjoy your hearty, flavorful meal.