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Beef & Bean Enchiladas

January/February 2012

Your rating: None Average: 3.7 (53 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

11 Reviews for Beef & Bean Enchiladas

05/04/2016
Anonymous

I made this recipe tonight for my wife's potluck, and made a small one for our dinner it was fantastic, all pros no cons. I read the comments to see if I needed to fix or change any thing. I changed a few things I used 7" wheat tortillas, I added some onions to the meat mixture and some taco seasoning. I also used 2-10 oz. cans of Mexican tomatoes to deal with the dryness, 1/3 cup chicken broth to sauce, no salt as the tomatoes had salt in them, and I only cooked the sauce for 10 min. I will be making this again.

Comments
05/04/2016
Anonymous

I made this recipe tonight for my wife's potluck, and made a small one for our dinner it was fantastic, all pros no cons. I read the comments to see if I needed to fix or change any thing. I changed a few things I used 7" wheat tortillas, I added some onions to the meat mixture and some taco seasoning. I also used 2-10 oz. cans of Mexican tomatoes to deal with the dryness, 1/3 cup chicken broth to sauce, no salt as the tomatoes had salt in them, and I only cooked the sauce for 10 min. I will be making this again.

Comments
05/04/2016
Anonymous

I made this recipe tonight for my wife's potluck, and made a small one for our dinner it was fantastic, all pros no cons. I read the comments to see if I needed to fix or change any thing. I changed a few things I used 7" wheat tortillas, I added some onions to the meat mixture and some taco seasoning. I also used 2-10 oz. cans of Mexican tomatoes to deal with the dryness, 1/3 cup chicken broth to sauce, no salt as the tomatoes had salt in them, and I only cooked the sauce for 10 min. I will be making this again.

Comments
05/04/2016
Anonymous

I made this recipe tonight for my wife's potluck, and made a small one for our dinner it was fantastic, all pros no cons. I read the comments to see if I needed to fix or change any thing. I changed a few things I used 7" wheat tortillas, I added some onions to the meat mixture and some taco seasoning. I also used 2-10 oz. cans of Mexican tomatoes to deal with the dryness, 1/3 cup chicken broth to sauce, no salt as the tomatoes had salt in them, and I only cooked the sauce for 10 min. I will be making this again.

Comments
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
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