Beef and Black Bean Enchiladas: Now and Later
Enchiladas are one of those things that’s difficult to make without leftovers, and my hubs often doesn’t DO leftovers. So this time I devised what I call a “now and later” recipe. Half the recipe is for dinner now, and the other half can be frozen and cooked for supper at a later date.
Makes 4 servings at 837 calories and 39 grams of fat.
- 1 pound lean ground beef (90% lean)
- 2 cups black beans, rinsed
- 2 tsp minced garlic
- 1/4 cup dried onion
- 1 pinch kosher salt
- 1 tsp dried cilantro
- 1 tsp ground coriander
- 2 tsp paprika
- 2 tsp cumin
- 1 can rotel, undrained
- 28 ounces enchilada sauce
- 2 cups chicken broth
- 1 tbs cornstarch
- 1 tsp dried cilantro
- 1/2 tsp black pepper
- 1/2 tsp kosher salt
- 4 ounces queso fresco
- 12 corn tortillas (about 6 inches)
- 2.25 ounces can sliced black olives
- 1 cup fiesta blend cheese
1. In a medium saucepan, mix the enchilada sauce, chicken broth, cilantro, black pepper, kosher salt and corn starch until well combined.
2. Bring to a boil, then reduce heat and simmer for about 20 minutes.
3. Meanwhile, brown your ground beef, drain and rinse.
4. Add the browned beef, drained and rinsed black beans, UNdrained can of rotel, minced garlic, dried onion, kosher salt, cilantro, coriander, paprika, and cumin.
5. Simmer until liquid is reduced.
6. Prepare 2 9×9 casserole dishes, one lined heavily with foil. This one you’re going to be wrapping up and freezing, so make sure there are no seams in the foil and that there’s enough overage to wrap and fold over.
7. Spray both with cooking spray.
8. Cover the bottom with a thin layer of enchilada sauce.
9. Now, take your corn tortillas and microwave them between two damp paper towels for approximately 1 minute. You want them pliable but not burn your fingers hot.
10. Fill each tortilla with the meat and bean mixture and some crumbled queso fresco, then roll and place seam side down in the casserole dish. There will be 6 of these per dish.
11. Once you have all of the enchiladas rolled, divide the remaining enchilada sauce between each casserole dish.
12. Top each one with 1/2 a cup of fiesta blend cheese.
13. Sprinkle half the can of drained olives on each casserole.
14. Set the one in foil aside to cool.
15. For the one you’re eating now, bake at 350 degrees for 20 minutes or until cheese is melted.
16. Remove from oven and allow to cool a little.
17. Meanwhile, the “Later” casserole should be cool enough to close up in foil. Fold your foil over and roll closed. Then carefully remove it to a ziplock freezer bag and pop in the freezer for a later dinner. You’ll want to pull this out the night before to thaw in the fridge before popping back in the 9×9 baking dish you started with and proceeding as above.