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Beef & Bean Enchiladas

January/February 2012

Your rating: None Average: 3.8 (42 votes)

These beef enchiladas, topped with a zesty green and red homemade sauce, are perfect for a party or a potluck. To cut calories and saturated fat we fill them with 90%-lean beef bulked up with chopped portobello mushrooms and beans. Although white-flour tortillas are traditional in San Antonio, we go for whole-wheat or corn tortillas to add a little fiber.


Beef & Bean Enchiladas

7 Reviews for Beef & Bean Enchiladas

08/28/2014
Has Potential

Didn’t use mushrooms (allergy issues), and grilled the tomatillos before making the sauce. The sauce is killer! The enchiladas themselves had a great taste, but even with all that liquid came out dry after baking. Suggest having a salsa available when serving to moisten things up again. Doubt will make the enchiladas again, but am keeping the recipe for the sauce.

Great taste
Comments
11/03/2013
Anonymous
Terrible

Mushrooms help ruin this recipe.

Healthy
Comments
05/29/2013
We'll Make It Again!

This recipe was really easy to make and had great flavor. Even my 9 year old son loved it and asked for more! I will definitely be making this dish again, especially when we have company over. This time we get to enjoy left overs!

Delicious, easy
Comments
02/17/2013

I made this tonight and thought it was fantastic! I made a few changes though (because I always do):

- coconut oil instead of canola for health benefits
- 3 cloves of garlic instead of 2 (everything needs more garlic!)
- Wegmans brand veggie ground instead of beef (vegetarian)
- vegetable stock instead of chicken (vegetarian)
- added a habanero to the sauce (I like spicy, next time I'll add 2!)
- added 1/4c cilantro to the sauce
- added juice from 1/2 lime to sauce
- added 1tsp hot chili powder to beans
- added other 1/2 of lime juice to beans
- added 2 chipotle peppers in adobo sauce to beans
- made it a casserole by using 12 tortillas instead of 16, and layered it 1/2c sauce, 6 quartered tortillas, 1/2 beans, 1/2 sauce, 6 quartered tortillas, 1/2 beans, 1/2 sauce, all cheese
- used about 1/2 cheddar 1/2 jack cheese as I had some cheddar I wanted to use up!

I realize that is a fair amount of changes, but other than the reduction in the number of tortillas, it didn't change the calories or nutritional content much! I will definitely make this again. The tomatillo sauce is SO good. I've never cooked with tomatillos before, but apparently I love them. I might actually put the tomatoes in the food processor too, though that won't really change anything but texture. I'm not a huge fan of mushrooms, but I didn't even notice them in this. They added a meaty texture and flavor, without adding more meat (or fake meat in my case)!

Fairly quick, easily customized/adjusted for heat level
Vegetarian beef & bean enchilada casserole
Comments (1)

No comments

 
trisharhall wrote 1 year 29 weeks ago

Wish I would have read your

Wish I would have read your review before making mine! We didn't have spicy refried beans, so I added some chipotle powder, but I really like your recommendations (and we even had those ingredients on hand). I will definitely have to try adding some of your suggestions next time! Thanks for typing them out!

09/16/2012
Anonymous
Bean Enchiladas were good but we didn't think they were anything special

They needed more flavor/spice.. I used half flour and half corn tortillas and the corn were much better. The flour were mushy.

I added some salt to the sauce and that helped enhance the flavor.
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