Gooey Enchiladas
I was at the dentist today getting my flipper fixed and found this yummy recipe flipping through Parent magazine.
I was at the dentist today getting my flipper fixed and found this yummy recipe flipping through Parent magazine.
- 1/2 pound ground beef
- 2 teaspoons olive oil
- 1/2 teaspoon cumin ground
- 1 small yellow onion chopped
- 1 can black beans rinsed and drained
- 1 can tomatoes diced
- 1 tbs chopped garlic
- 1/2 teaspoon coriander ground
- 1/2 teaspoon oregano ground
- 1 each black pepper to taste
- 1/4 cup cilantro fresh, chopped
- 8 each tortillas corn
- 1 1/4 cups cheddar cheese
- Carbohydrate 645.024413506336 g
- Cholesterol 488.5067775 mg
- Fat 201.422740664722 g
- Fiber 107.824549239475 g
- Protein 204.984431205011 g
- Saturated Fat 79.3157577334474 g
- Serving Size 1 1 recipe (2391g)
- Sodium 1778.24945397964 mg
- Sugar 537.199864266861 g
- Trans Fat 35.5336234638503 g
- Calories 5095 calories
Step-by-step
- Preheat oven to 350 degrees.
- Brown meat, adding onion and garlic towards the end (do not overcook or heavily brown).
- Once meat is cooked add tomatoes, coriander, cumin, oregano, pepper and cook for a few minutes longer.
- The finished sauce will be a bit chunky.
- Stir in cilantro.
- Warm tortillas to make them easier to roll.
- Divide the beef mixture and 1/4 cup of cheese among the tortillas and place seam side down in rectangular baking dish.
- Pour remaining sauce on top and bake uncovered for about 15 minutes.
- Sprinkle on remaining cheese.
Substitution and Texture
Replacing ground beef with minced cremini mushrooms alters the moisture content significantly, requiring an extra two minutes of reduction time in the skillet to prevent watery fillings. Corn tortillas demand gentle heat before rolling to prevent cracking along the edges. Wrap them in damp paper towels and microwave them for thirty seconds, or pass them through a hot, dry cast-iron skillet for five seconds per side. Flexible tortillas ensure the beef and black bean mixture stays securely contained inside the baking dish.Evaluating Doneness Visually
Baking requires careful visual cues rather than internal temperature probes. Watch for the cheddar cheese to turn completely molten and develop bubbling golden patches across the surface. The edges of the corn tortillas should take on a slightly toasted appearance after fifteen minutes in a 350-degree oven. Pull the dish from the heat immediately when the sauce begins bubbling actively around the perimeter of the baking pan to prevent the exterior from drying out.Scaling and Adjustments
Adjusting the yield upward requires careful management of pan crowding. Double the recipe by using two separate rectangular baking dishes instead of cramming everything into one crowded vessel. Overcrowding traps steam, turning the exterior tortillas soggy rather than allowing them to firm up slightly under the cheese layer.
