Beef And Black Bean Chili Enchiladas |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a snap to pull together with simple pantry ingredients. Use it to fill tortillas and bake as a casserole (see Chili Enchiladas below) or just serve from the pot with wedges of baked tortilla. If you prefer a fiery version, add a teaspoon or so chopped canned chipotle peppers. Ingredients:
1 lb (500 g) extra lean or lean ground beef |
1 large onion, diced |
1 large sweet pepper, diced |
2 - 3 tbsp (30 - 45 ml) chili powder |
1 tsp (5 ml) ground cumin |
1 can (28 oz/796 ml) diced tomatoes |
1 can (14 oz/398 ml) tomato sauce |
1 can (19 oz/ 540 ml) black beans, drained and rinsed |
1-1/2 cups (375 ml) frozen corn kernels |
Directions:
1. Cook beef, onion, sweet pepper, chili powder and
2. cumin in large saucepan or Dutch oven over
3. medium-high heat for 8 to 10 minutes or until
4. meat is thoroughly cooked and any liquid has
5. evaporated.
6. Stir in tomatoes, tomato sauce, beans and corn.
7. Bring to boil over medium-high heat.
8. Reduce heat to medium and simmer, covered, for
9. 20 minutes, stirring occasionally.
10. CHILI ENCHILADAS: Spread 2 cups (500 mL) chili in 13 x 9-inch (3 L) glass baking dish; set aside. Spoon 1/2 cup
11. (125 mL) chili onto centre of each of 8 small flour tortillas. Roll up; place seam side down in baking dish. Spoon
12. remaining chili over enchiladas. Sprinkle with 1 cup (250 mL) shredded Cheddar cheese. Bake in 350°F (180°C) oven
13. for 30 minutes. Makes 8 enchiladas.
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