Beef Enchiladas 



Beef Enchiladas 



  • Preparation 20 min
  • Cooking 25 min
  • Servings 4
  • Nut-free
  • Egg-free
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Ingredients

    • 1 onion, finely chopped 

    • 1 cubanelle pepper, seeded and diced 

    • 1/2 tsp (2.5 ml) ground cumin
    • 2 tsp (10 ml) chili powder
    • 2 tbsp (30 ml) olive oil
    • 1 1/2 lb (675 g) lean ground beef
    • 1 garlic clove, finely chopped 

    • 1 can (14 oz/398 ml) puréed or refried black beans (Old El Paso-style)
    • 2 tbsp (30 ml) hot chili sauce (Red Hot-style) or to taste
    • 1 tbsp (15 ml) lime juice
    • 12 small 7-inch (18 cm) flour tortillas
    • 3 cups (750 ml) tomato sauce, homemade or store-bought
    • 2 cups (200 g) Monterey Jack cheese, grated
    • 1/2 cup (125 ml) salsa
    • 1/2 cup (125 ml) sour cream

Preparation

Note from Ricardo

If you prepare this dish in advance, prepare only the filling. You just have to assemble the enchiladas on the day of the meal.

Personal Note