Beef & Pineapple Enchiladas
Ingredients
The enchiladas
-
1
Tbsp
cooking oil
-
2
cloves
garlic
-
1
whole
jalapeño (optional)
-
½
lb.
lean ground beef
-
1
15oz. can
black beans
-
½
Tbsp
chili powder
-
¼
tsp
salt
-
½
15oz. can
pineapple chunks
-
2
green onions
-
¼
bunch
fresh cilantro (optional)
-
12
6-inch
corn tortillas
The sauce
-
2
Tbsp
vegetable oil
-
2
Tbsp
all-purpose flour
-
2
Tbsp
chili powder
-
2
cups
water
-
½
6oz. can
tomato paste
-
½
tsp
cumin
-
½
tsp
garlic powder
-
⅛-¼
tsp
cayenne pepper
-
2
tsp
unsweetened cocoa powder (optional)
-
1
tsp
salt
Instructions
- Prepare the jalapeño by removing the seeds and dicing it, then mince the garlic.
- Sauté the jalapeño and garlic in cooking oil until the garlic is soft.
- Add the ground beef and cook until browned, then drain and rinse the black beans before adding them along with chili powder and salt.
- Chop the pineapple chunks, slice the green onions, and chop the cilantro before stirring them into the beef mixture.
- Preheat the oven to 375°F.
- For the sauce, combine vegetable oil, flour, and chili powder in a pot, whisking until bubbling, then add water, tomato paste, cumin, garlic powder, cayenne, cocoa, and salt, and simmer until thickened.
- Warm the tortillas in the microwave, fill each with beef mixture, roll them up, and place seam side down in a casserole dish.
- Pour the sauce over the enchiladas and bake for 30 minutes until the edges are crispy and the sauce is bubbling.
Nutrition Facts (estimated)
Servings
4
Calories
525
Total fat
18g
Total carbohydrates
70g
Total protein
27g
Sodium
1330mg
Cholesterol
0mg
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