YOUR SOLIN GENERATED RECIPE
Classic Beef and Bean Enchiladas
Sautéed lean beef and black beans rolled into corn tortillas and baked with a zesty red sauce for a bubbly, savory finish.
INGREDIENTS
6 oz 93% lean ground beef
0.25 cup black beans
2 small corn tortillas
0.25 cup red enchilada sauce
0.25 oz sharp cheddar cheese
2 tbsp plain Greek yogurt
0.25 cup yellow onion
0.25 cup bell pepper
0.25 tsp avocado oil
0.5 tsp chili powder
0.25 tsp ground cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish with a spray of avocado oil.
In a large skillet over medium heat, add the avocado oil followed by the diced onion and bell pepper, sautéing until softened.
Add the ground beef to the skillet, breaking it apart with a spatula, and season with chili powder, cumin, garlic powder, salt, and pepper.
Once the beef is browned, stir in the black beans and 2 tablespoons of the enchilada sauce to keep the filling moist.
Warm the corn tortillas in a dry skillet or microwave for 15 seconds until they are flexible and easy to roll.
Place a generous portion of the beef and bean mixture into each tortilla, roll tightly, and arrange them seam-side down in the baking dish.
Pour the remaining red enchilada sauce over the center of the tortillas and sprinkle evenly with the shredded cheddar cheese.
Bake for 12-15 minutes until the cheese is melted and the edges of the tortillas are slightly crisp.
Remove from the oven and top with a dollop of plain Greek yogurt and a sprinkle of fresh cilantro before serving.