Cheesy Beef Enchiladas with Avocado, Spinach, and Black Beans



Cheesy Beef Enchiladas with Avocado, Spinach, and Black Beans
Cheesy Beef Enchiladas with
Avocado, Spinach, and Black
Ready: 35-45 min
Serves: 2
850 calories
Enchiladas are a Mexican dish of tortillas wrapped around a filling-- typically
ground meat, beans, and/or seafood-- and then smothered with a spicy
tomato sauce and often cheese.
USDA recommends cooking beef to 160° F.
Choosing the right vessel for baking the
enchiladas is important. Err on the side of
a dish too snug to keep everything
wrapped up tightly in the oven.
1. Prepare Ingredients
2. Brown Beef
3. Make Filling
Preheat oven to 400°F. Rinse spinach
and roughly chop. Drain black beans
and rinse. Rinse cilantro and pick leaves,
discarding stems. Pat beef dry with
paper towel. Stack tortillas and wrap in
a damp paper towel, then in foil, and
place in oven to warm, 5-10 minutes.
While tortillas warm, heat 1 tablespoon
olive oil in a medium pan over mediumhigh heat. When oil is shimmering, add
beef and season with salt and pepper.
Cook, breaking up with the back of a
spoon, until browned, about 5 minutes.
Add spice mix, stir to combine, and
cook until fragrant, about 1 minute.
Taste and add more salt and pepper as
Using a slotted spoon, transfer beef to a
large bowl. Add ½ cup salsa, as much
Cholula hot sauce as desired, spinach,
and black beans and stir to combine.
Be sure to read through the entire recipe
before you begin cooking. Trust us-- you'll
be glad you did!
cup baby spinach
cup black beans
⅙ bunch cilantro
12 ounces ground beef
6 corn tortillas
spice mix
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon ground cumin
¾ cup salsa, divided
2 packets Cholula hot sauce
½ cup shredded Monterey Jack
½ cup shredded Cheddar cheese
4. Assemble Enchiladas
5. Bake Enchiladas
6. Plate Enchiladas
Lay tortillas flat on a clean dry surface.
Divide filling evenly among tortillas.
Fold sides around tightly to create
cylinders, then transfer seam-side down
to a medium baking dish, arranging in a
single layer.
Spoon remaining salsa in a line across
tops of enchiladas. Sprinkle over
shredded Monterey Jack and shredded
Cheddar. Bake until cheese is melted
and enchiladas are warmed through, 810 minutes. Meanwhile, halve avocado
and remove and discard pit. Using a
spoon, scoop out flesh and cut into ¼inch slices.
Divide enchiladas and avocado evenly
between 2 plates. Sprinkle avocado with
salt and drizzle over 1 teaspoon olive oil.
Garnish with cilantro and serve.
aluminum foil
medium pan
medium baking dish
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tablespoon + 1 teaspoon olive oil
kosher salt
black pepper
Chef Elana and her team want to know what you
think of this recipe! Email your feedback to
[email protected]

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