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,

Comments

  1. My mouth is watering reading this, I just want to take a big bite of that last image.

  2. looks yummy, Heather!

  3. Yum! I love enchiladas…and I like that you added veggies to them!

  4. Oh Heather, you’ve outdone yourself! YUMMMM!

  5. These are wonderful enchiladas! Yummy! Have a nice sunday!

  6. These looks great!! :) Yummmmy :)

  7. These Enchiladas are wonderful!

  8. Now you have me craving enchiladas. You really got me with the spinach and corn in them. Nice additions for sure.

  9. While I absolutely love enchiladas, I’ve never made them myself! This recipe looks easy and delicious! Can’t wait to try!

  10. It sounds so good!

  11. Yum! This is my favorite type of comfort food, and I love how packed these are!

  12. Love enchiladas!! And these look so good!

  13. I’ve made simple beef enchiladas before, but yours with the additional veggies looks amazing! Great #SundaySupper post :)

  14. I’m loving the spinach idea!

  15. I always make Enchillada’s with chicken I’m totally trying it with beef and vegetables!

  16. Alida always has such great ideas. This looks amazing with all the veggies in there, just enough meat to make my hubby happy!

  17. Looks tasty!

  18. Oh wow these look so yummy. What a great enchilada recipe. I need to put this on must make list asap.

  19. Your enchiladas look great – love the combo!

  20. You can never have enough enchilada recipes in your recipe box. Yum! The hubby will love this!

  21. You have inspired me to try making enchiladas… loved that you shared this fabulous recipe during #SundaySupper.

  22. I love enchiladas and this recipe looks like a great way to change them up some. Thanks for sharing!

  23. These sound sooo good Heather! I can’t wait to try this one!

  24. Mmm I love spinach! Great idea to healthify enchiladas with it!

  25. I can always enjoy a hearty vegetable dish but I’m glad you added the ground beef. Enchiladas look spectacular and the sauce looks amazing.

  26. I love that you used spinach in these… a great way to get some vitamins in there!

    They look great too!

    Jamie @ http://www.mamamommymom.com

  27. These look yummy ! Betting my family would lobe this I made it ;)

  28. I love the addition of spinach in your enchiladas!

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