Beef and Vegetable Enchiladas #SundaySupper

Once or twice a week we try to eat vegetarian meals.  It’s easy when I’m using tofu to make the meal vegetarian but I often get stumped when using beans and other vegetables.  When I saw these enchiladas on Alida’s blog I had a duh moment.  I’ve used beans and corn in my enchiladas before but I never thought to use spinach in a Mexican dish.

I also had ground beef that I needed to use up this week so I added it to all the vegetables to make a hardy but healthier enchilada.  They were packed with vegetables and the homemade sauce is delicious.  I thought the spinach added a different texture to the enchiladas and also packed extra nutrients.  We enjoyed these and next time I’d like to try them without the beef.  I think the veggies and cheese could easily stand on their own.

Beef and Vegetable Enchiladas (adapted from Alida’s Kitchen)
For the Sauce:
1 T. olive oil
1 t. ground cumin
1 t. chili powder
3 garlic cloves, minced
1/4 c. flour
1 can (6 oz.) tomato paste
1 ½ c. beef broth
¾  c. water
1 t. black pepper

For the Filling:

¾ lb. lean ground beef
3 garlic cloves, minced
1 1/2 c. shredded cheese, (I used a Mexican blend)
1 can (15 oz.) black beans, rinsed and drained
1 (5 oz) can diced green chilies
10 oz. frozen chopped spinach, thawed and squeezed dry
1 c. frozen corn
1 t. ground cumin
½ t. black pepper
3 scallions, thinly sliced
8 tortillas
1.       Preheat the oven to 400 degrees.  Spray a 9 x 13 baking pan with cooking spray and set aside.
2.        In a large skillet over medium high heat cook the ground beef and garlic until the beef is browned.  Remove from heat and spoon into a large mixing bowl.
3.       Add 1 cup of cheese, beans, diced chilies, spinach, corn, cumin, black pepper, and half of the scallions to the beef mixture.  Stir well and set aside.
4.       In a medium sauce pan heat the olive oil over medium heat.  Add in the cumin, chili powder, garlic, flour, and tomato paste.  Cook for 1 minute whisking constantly.
5.       Whisk in the beef broth and water and bring to a boil.  Reduce to a simmer and cook for 10 minutes or until thickened, stirring occasionally.  Remove from heat and stir in the pepper.
6.       Pour half of the enchilada sauce into the filling mixture and stir well to combine.
7.      Put several large tablespoons of the filling in the middle of each tortilla.  Fold in the sides and roll up.  Place seam side down in the prepared baking dish.
8.     Sprinkle the enchiladas with the remaining cheese and top with the sauce.  Bake for 15-20 minutes or until hot and bubbly.

Join us around the family table this week for our #SundaySupper Mexican Fiesta – this is a party that you won’t want to miss.  We hope to inspire you with these mouthwatering recipes from our talented contributors.  We will be sharing them all day long and would love for you to share your favorite Mexican and Mexican-inspired recipes during our #SundaySupper live chat at 7pm (Eastern).

Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)

La Comida (the food)

Postres (desserts)

Bebidas (beverages)

Please be sure you join us on Twitter throughout the day (this coming Sunday, September 16) during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite recipes for a Mexican Fiesta! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!  We’d also love to feature your Mexican Fiesta recipes on our #SundaySupper Pinterest board and share them with all of our followers.

This post linked to:
Scrumptious Sunday, Think Pink Sunday,

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