Boy-oh-boy did the past week just fly on by. You may recall me saying that I’d be on staycation, with a to-do list five miles long and all the confidence that I would get it all done, with days left over to just relax and do…well, nothing. It didn’t turn out quite like I’d planned, but with J’s help, I got to check off most of my list. At the top of that list was getting the garden planted. J has been working on it, tilling his heart out for a couple of weeks. Let me just tell y’all…the clay-dirt mixed with hundreds of rocks we have here is not tiller friendly and he worked his arse off to get it done. And now we have a 10′ x 33′ garden with lots of delicious little goodies planted. Among those goodies are delicious cherry tomatoes, like you see cut up in the picture below.
I can’t wait until we get to pick the first ripe veggies…the waiting is going to drive me crazy. I’m not good at waiting, for most things. But I know that the garden is going to be amazing, and well-worth all the hard work and waiting.
But not all good things require lengthy wait times…like these enchiladas. Holy mother of pearl are these good. Now, I have probably mentioned in previous posts that my Mama is an amazing cook and that I refuse to eat beef enchiladas anywhere but her house, and that I was too scared to try making them myself. Well, the latter is still true. I could never make her version and have it turn out as good. It’s just fact my friends. I will say, however, that these are good enough that I would make them for my Mama. And she would love them. As will you. Just like J does. They’re already on the menu again in a week or so.
30 minutes and these are on your table. Throw some homemade salsa on top and you’re set!!
Beef and Black Bean Enchiladas
Slightly modified from Damn Delicious
- 2 1/2 cups enchilada sauce, divided
- 1 Tbsp olive oil
- 8 oz ground beef
- 1 Tbsp chili powder
- 1/2 Tbsp garlic powder
- 1/2 Tbsp cumin
- 1 tsp salt
- 1 tsp pepper
- 1 (4.5-ounce) can diced green chiles
- 1 can black beans, drained and rinsed
- 2 cups Mexi-blend cheese
- 12 (6-inch) flour tortillas, warmed
- 2 Tbsp chopped fresh cilantro leaves
- 1 avocado, halved, seeded, peeled and diced
- 1 tomato, diced
- Preheat oven to 375 degrees F. Pour 1 cup of enchilada sauce in the bottom of a 9×13 baking dish and set aside.
- Heat olive oil in a saucepan over medium high heat. Add ground beef, seasonings, and green chiles and cook until browned, about 3-5 minutes, using a spatula to crumble beef as it cooks. Remove from heat and drain any excess fat or liquid.
- Add beans and 1 cup of cheese to the beef mixture and stir to combine.
- To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup of the beef mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and beef mixture. Top with remaining enchilada sauce and cheese.
- Place into oven and bake until cheese and sauce are bubbly, about 20 minutes.
- Top with cilantro, avocado and tomato and serve immediately.