Beef Enchiladas, Black Beans, Chips, Guacamole, Dates, Lemon Sparkling Water

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Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 741kcal

Ingredients

Black Beans

  • 1 tsp Extra-virgin olive oil
  • 2 cloves Garlic minced
  • 2 TBSP Red onion minced
  • ½ tsp Ground cumin
  • 1 cup Black beans drained and rinsed
  • Black pepper to taste
  • 1/3 cup Water
  • 1 TBSP Fresh cilantro chopped

Enchiladas

  • 1 tsp Extra-virgin olive oil
  • 8 oz Ground beef 97/3 lean
  • ½ tsp Garlic powder
  • ½ tsp Ground cumin
  • 1 pinch Dried oregano
  • ½ tsp Chili powder
  • ½ tsp Paprika
  • 1 tsp All-purpose flour
  • 1.5 cups Chicken broth
  • 3 TBSP Tomato paste
  • 4 Soft taco shells
  • 1/4 cup Mexican cheese blend (or more if needed)

Chips & Guacamole

  • 1 Avocado ripe
  • 1 tsp Fresh cilantro chopped
  • ½ tsp Garlic powder
  • 1 tsp Lime juice
  • ¼ tsp Ground cumin
  • Black pepper to taste
  • 1 oz Tortilla chips low sodium

Lemon Sparkling Water

  • 24 oz Sparkling water
  • 1 Lemon sliced

Dates

  • 4 Date pitted
US Customary - Metric

Instructions

  • Prepare all ingredients as listed above.
  • Heat olive oil in a saucepan over medium heat. Add the garlic and red onion and sauté until the onion begins to soften.
  • Stir in the ground cumin, then add the black beans and water. Season with pepper and simmer for about 15–20 minutes to develop flavor. Remove from heat and stir in the chopped cilantro.
  • Heat olive oil in a skillet over medium heat. Add ground beef, garlic powder, cumin, oregano, chili powder, and paprika. Cook, breaking up the meat, until nicely browned.
  • Mix in the flour until combined. Whisk in the chicken broth and tomato paste. Simmer on low heat until the sauce thickens. Set aside.
  • Mash the avocado in a bowl with a fork. Add cilantro, garlic powder, lime juice, and cumin, then mix until combined. Season with black pepper to taste. Serve with tortilla chips.
  • Preheat the oven broiler on low.
  • Using a slotted spoon, place the beef into each tortilla. Roll tightly and place seam-side down in a baking dish.
  • Spoon the remaining sauce over the tortillas and sprinkle with cheese.
  • Broil just until the cheese is melted and bubbly.
  • Combine sparkling water and lemon slices.
  • Serve the enchiladas with black beans, chips and guacamole, dates, and lemon sparkling water.

Nutrition

Calories: 741kcal | Carbohydrates: 69g | Protein: 44g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 1497mg | Potassium: 1763mg | Fiber: 20g | Sugar: 7g | Vitamin A: 1094IU | Vitamin C: 47mg | Calcium: 247mg | Iron: 6mg

Beef Enchiladas, Black Beans, Chips, Guacamole, Dates, Lemon Sparkling Water

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 15 minutes
Cook Time 35 minutes
Servings 2
Calories 741 kcal

Ingredients
 
 

Black Beans

  • 1 tsp Extra-virgin olive oil
  • 2 cloves Garlic minced
  • 2 TBSP Red onion minced
  • ½ tsp Ground cumin
  • 1 cup Black beans drained and rinsed
  • Black pepper to taste
  • 1/3 cup Water
  • 1 TBSP Fresh cilantro chopped

Enchiladas

  • 1 tsp Extra-virgin olive oil
  • 8 oz Ground beef 97/3 lean
  • ½ tsp Garlic powder
  • ½ tsp Ground cumin
  • 1 pinch Dried oregano
  • ½ tsp Chili powder
  • ½ tsp Paprika
  • 1 tsp All-purpose flour
  • 1.5 cups Chicken broth
  • 3 TBSP Tomato paste
  • 4 Soft taco shells
  • 1/4 cup Mexican cheese blend (or more if needed)

Chips & Guacamole

  • 1 Avocado ripe
  • 1 tsp Fresh cilantro chopped
  • ½ tsp Garlic powder
  • 1 tsp Lime juice
  • ¼ tsp Ground cumin
  • Black pepper to taste
  • 1 oz Tortilla chips low sodium

Lemon Sparkling Water

  • 24 oz Sparkling water
  • 1 Lemon sliced

Dates

  • 4 Date pitted

Instructions
 

  • Prepare all ingredients as listed above.
  • Heat olive oil in a saucepan over medium heat. Add the garlic and red onion and sauté until the onion begins to soften.
  • Stir in the ground cumin, then add the black beans and water. Season with pepper and simmer for about 15–20 minutes to develop flavor. Remove from heat and stir in the chopped cilantro.
  • Heat olive oil in a skillet over medium heat. Add ground beef, garlic powder, cumin, oregano, chili powder, and paprika. Cook, breaking up the meat, until nicely browned.
  • Mix in the flour until combined. Whisk in the chicken broth and tomato paste. Simmer on low heat until the sauce thickens. Set aside.
  • Mash the avocado in a bowl with a fork. Add cilantro, garlic powder, lime juice, and cumin, then mix until combined. Season with black pepper to taste. Serve with tortilla chips.
  • Preheat the oven broiler on low.
  • Using a slotted spoon, place the beef into each tortilla. Roll tightly and place seam-side down in a baking dish.
  • Spoon the remaining sauce over the tortillas and sprinkle with cheese.
  • Broil just until the cheese is melted and bubbly.
  • Combine sparkling water and lemon slices.
  • Serve the enchiladas with black beans, chips and guacamole, dates, and lemon sparkling water.

Nutrition

Calories: 741kcalCarbohydrates: 69gProtein: 44gFat: 36gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 91mgSodium: 1497mgPotassium: 1763mgFiber: 20gSugar: 7gVitamin A: 1094IUVitamin C: 47mgCalcium: 247mgIron: 6mg
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