Beef & Bean Enchiladas

From EatingWell: January/February 2012

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.

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4 Reviews for Beef & Bean Enchiladas

02/17/2013

jilary

Recommends this recipe

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)!

Pros: Fairly quick, easily customized/adjusted for heat level

Vegetarian beef & bean enchilada casserole

Comments

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.

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

Comments

09/15/2012

Anonymous

Recommends this recipe

Good Dish

This is a winner. My husband & I both liked the dish, altho preferred it a little spicier. Next time I will add more cumin, etc to the ground beef and try Rotel HOT tomatoes in the sauce. I used 93% fat free gr. Angus from Trader Joes & 2% mexican cheese, reducing calories & fat even farther. Mission Artisan Tortilla seem nice, soft...I still dipped them.

Pros: nice flavors

Comments

07/19/2012

Deannetownsend02

Recommends this recipe

Yum!

I loved everything about this recipe. Tomatillo sauce is a favorite of mine so I couldn't wait to try it. The sauce was super easy to prepare. I don't like onions, so I just left them out and it was fine. My corn tortillas were a little dry, so they cracked when they were rolled up and fell apart a bit upon serving, but they are much tastier than flour, in my opinion, so I'll use them again. My husband really liked them, too, so I'll be sure the make this recipe again. Next time I'll dice the mushrooms in smaller pieces. I like the taste of mushrooms, but not their texture. You wouldn't even know they were there if they were diced finely enough.

Pros: Nice flavor.

Comments