Creamy beef enchiladas
Extra vegetables reduce the amount of beef in these enchiladas.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mayoclinic.org.
Cooking tools:
- Instant-read thermometer
- Grater
- Can opener
- Pastry brush
- Baking dish
- Colander
- Oven
- Stove
- Skillet
- Saute pan
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Mixing bowl
- Spoon
Ingredients
- Filling: 4 ounces of 93% lean, 7% fat ground beef
- 1 tablespoon canola oil
- 2 cloves fresh garlic, chopped
- 1/2 cup diced yellow onion
- 1 cup diced zucchini
- 1/4 cup diced yellow bell pepper
- 1/4 cup diced jalapeno pepper
- 1/2 cup diced Roma tomatoes
- 15 1/2 ounces can black beans, rinsed and drained
- 16 corn tortillas
- 1/4 pound reduced-fat Monterey Jack cheese
- Sauce: 1 teaspoon ground cumin seed
- 1/4 teaspoon red pepper flakes, ground
- 1/4 cup reduced-sodium chicken stock
- 1 cup fat-free sour cream
- 2 tablespoons cornstarch
- 1/2 cup light soy milk
- 1 teaspoon cayenne pepper (optional garnish)
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