Make-Ahead Beef Enchiladas with Homemade Enchilada Sauce

• Meat

  • 1 lb Ground beef

• Produce

  • 1 can Black beans
  • 5 Garlic cloves
  • 1 can Green chiles
  • 1 Onion
  • 2 tbsp Parsley
  • 1 Sweet pepper

• Condiments

  • 1 can Tomato sauce

• Baking & Spices

  • 2 tbsp Chili powder
  • 2 tbsp Flour
  • 2 tsp Italian seasoning
  • 1/2 tsp Paprika
  • 1 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Bread & Baked Goods

  • 8 Flour tortillas

• Dairy

  • 1 1/2 cups Cheddar cheese

Found on wholeandheavenlyoven.com

Description

Ingredients

• 1 lb ground beef
• 1 onion
• 1 sweet pepper
• 1 can (28 oz) tomato sauce
• 2 tablespoons flour
• 2 tablespoons vegetable oil
• 8 flour tortillas
• 2 tablespoons chili powder
• 2 teaspoons Italian seasoning
• 2 tablespoons parsley
• 5 garlic cloves
• 1 can (15 oz) black beans
• 1 can (4 oz) green chiles
• 1/2 teaspoon paprika
• 1-1/2 cups shredded cheddar cheese
• 1 tablespoon sugar
• 1 teaspoon ground cumin
• 1 lb lean ground beef
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 medium sweet pepper, diced
• 1 can (4 oz) green chiles, drained
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon chili powder
• 1/2 teaspoon ground paprika
• 2 tablespoons minced fresh parsley
• Salt and pepper to taste
• 8 flour tortillas
• 2 cups enchilada sauce (homemade recipe below)
• 1-1/2 cups shredded cheddar cheese
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 tablespoons white whole wheat flour
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 teaspoons Italian seasoning
• 1 tablespoon coconut sugar (or brown sugar)
• 1 can (28 oz) tomato sauce
• Salt and pepper to taste

Directions

• In a large skillet over medium-high heat, brown ground beef, onion, garlic, and pepper, stirring occasionally until beef is no longer pink and veggies are tender. Stir in green chiles, black beans, spices, parsley, and season with salt and pepper to taste.
• Divide beef filling between 8 flour tortillas and roll tightly up and place in a greased 9x13 pan. If freezing enchiladas, cover pan with tin foil and store in freezer up to 2 months.
• When ready to bake enchiladas, remove from freezer and pour enchilada sauce evenly over enchiladas. Sprinkle with cheese and cover pan with foil. Bake enchiladas at 375F 30-35 minutes until sauce is bubbly and cheese is melted. Enjoy enchiladas hot!
• In a medium saucepan over medium heat, saute garlic in oil until just fragrant. Whisk in flour, seasonings, and sugar until smooth. Gradually whisk in tomato sauce until sauce is smooth. Bring enchilada sauce to a simmer, then remove from heat and season with salt and pepper to taste. Use enchilada sauce as directed in recipe or store in refrigerator up to 2 weeks.

Nutrition