Craving Mexican?

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Hola Amigos!

Are you craving some good ole’ mexican but don’t want to go out for dinner and want something on the healthier side.  Well look no further.  This is a recipe for beef and bean enchiladas. I love to make them to get my Mexican fix. This is another recipe that I found from canyoustayfordinner.com.  She has a lot of really yummy looking recipes that I have not tried yet and she does a great job of putting the nutrition facts in with most of her recipes.

Ingredients

  • 2 tsp olive oil
  • 2 cups sliced bell peppers, any color
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 8 oz lean ground sirloin (could substitute chicken or a lean cut of steak as well)
  • 1 15 oz can black beans, drained and rinsed
  • 1 TBSP chili powder
  • 1 TBSP ground cumin
  • ½ tsp paprika
  • pinch cayenne pepper
  • ½ tsp salt
  • 12  6″ whole wheat tortillas- I used La Tortilla Factory Low Carb tortillas
  • 1 16 oz jar hot salsa, divided
  • 1 cup shredded Monterrey Jack cheese, or any blend you like

Heat a large skillet over medium high heat. Add olive oil, swirling to coat. Add the peppers and onions and saute for about 5 minutes, until softened. Add the garlic and stir for 30 seconds.

Add ground beef and use a fork to crumble it. Cook for about 4-5 minutes, or until the mixture is no longer pink.

Stir in the chili powder, cumin, paprika, cayenne, salt, black beans, and ¼ cup of the salsa. Mix well.

Now preheat your oven to 350º F. Spread half of the remaining salsa over the bottom of a 13×9” baking pan.

Lay your tortillas on a clean work surface and spoon a heaping ¼ cup onto the center of each. Roll tightly and line them up, closely packed into the baking pan, seam side down.

When all of the tortillas have been filled and placed into the pan, evenly pour the remaining salsa over the top.

Sprinkle the pan with the cheese.

Bake for 20 minutes. Allow the enchiladas to cool for about 10 minutes before serving. Garnish with sour cream and fresh cilantro.

Nutrition info for 1/6th of entire recipe (2 filled enchiladas):

Calories: 368.8, Total Fat 17.3g, Cholesterol: 45.9mg, Sodium: 938.9mg, Total Carb: 41.2g, Fiber: 20.7g, Sugars: 2.6g, Protein 27.5g

Hope you guys enjoy this wonderful recipe from Canyoustayfordinner.com! :)

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