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Cheesy Beef & Black Bean Enchiladas with Smoky Mexican Rice
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Cheesy Beef & Black Bean Enchiladas with Smoky Mexican Rice

1 hPour 4Nutri-Score C€€
par @kyfitjourney43 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • olive oil (for the sauce and the rice)Épicerie30 ml
  • tomato puréeÉpicerie400 g
  • chilli powder (for the sauce)Épices2 g
  • cumin (ground, for the sauce)Épices2 g
  • smoked paprika (for the sauce)Épices2 g
  • oregano (dried)Épices1 g
  • garlic (cloves, minced)Fruits et légumes3 morceaux
  • chicken or vegetable stockÉpicerie200 ml
  • salt (to taste)Épices3 g
  • black pepper (to taste)Épices1 g
  • brown sugarÉpicerie5 g
  • 5% lean beef minceViandes500 g
  • black beans (drained)Épicerie400 g
  • red onion (diced, plus extra for topping)Fruits et légumes1 morceau
  • garlic (cloves, minced, for the filling)Fruits et légumes2 morceaux
  • paprika (for the filling)Épices2 g
  • cumin (ground, for the filling)Épices2 g
  • chilli powder (for the filling)Épices2 g
  • tortilla wrapsBoulangerie8 morceaux
  • cheese (grated)Produits laitiers200 g
  • fresh coriander (chopped, for topping)Fruits et légumes15 g
  • long-grain white riceCéréales200 g
  • onion (small, finely chopped)Fruits et légumes1 morceau
  • garlic (clove, minced, for the rice)Fruits et légumes1 morceau
  • tomato passataÉpicerie100 ml
  • smoked paprika (for the rice)Épices2 g
  • chicken or vegetable bouillon powderÉpicerie10 g
  • water (for the rice)Autres400 ml

par portion

Nutrition

636kcal

Glucides
61 g
Protéines
39 g
Lipides
26 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Casserole
  • Poêle
  • Plat allant au four
  • Four

pas à pas

Préparation

  1. Make the enchilada sauce

    • Heat the olive oil in a saucepan and soften the minced garlic.
    • Stir in the chilli powder, cumin, smoked paprika and oregano, then add the tomato purée and stock.
    • Season with salt, pepper and brown sugar and simmer until slightly thickened.
    Étape 1

  2. Cook the beef filling

    • Brown the beef mince in a frying pan, breaking it up as it cooks.
    • Add the diced red onion and minced garlic and cook until softened.
    • Stir in the paprika, cumin and chilli powder, then the drained black beans and season with salt and pepper.
    Étape 2

  3. Cook the smoky rice

    • Soften the finely chopped onion and minced garlic in a little olive oil in a saucepan.
    • Stir in the smoked paprika and rice, then add the tomato passata, water and bouillon powder.
    • Cover and cook gently until the rice is tender and the liquid absorbed, then season with salt.
    Étape 3

  4. Assemble the enchiladas

    • Spread a little enchilada sauce over the base of a baking dish.
    • Fill each tortilla with the beef and black bean mixture and a little cheese, then roll up and place seam-side down in the dish.
    • Pour the remaining sauce over the top and scatter with the rest of the cheese.
    Étape 4

  5. Bake

    • Bake until the cheese is melted and bubbling and the sauce is hot through.
    Étape 5

  6. Serve

    • Top the enchiladas with sliced red onion and fresh coriander and serve with the smoky rice.
    Étape 6
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