| Prep: 15 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 420 | 20g | 11g | 35g |
| sugars | fibre | protein | salt |
| 6g | 6g | 25g | 1.2g |
There’s something truly special about the scent of Beef and Chili Pepper Enchiladas wafting through my kitchen. It’s as if the rich, hearty aroma and the vibrant colors draw you in, promising an unforgettable culinary experience. Beef and Chili Pepper Enchiladas have quickly become one of my all-time favorite recipes, not just for their bold flavors but also for the sense of comfort and warmth they provide, especially on a chilly night in the Rockies.
A Connection to My Roots
Being from the Rocky Mountains, my culinary style has always leaned towards food that embodies the essence of the outdoors – hearty, robust, and deeply satisfying. These enchiladas perfectly align with that philosophy. They remind me of evenings spent around a campfire with close friends and family, sharing stories as the warmth of a home-cooked meal spreads through our bodies.
The Perfect Balance of Flavors
What makes this dish exceptional is the harmonious balance of flavors and textures. The ground beef is cooked to perfection alongside onions and garlic, marrying beautifully with the sweetness of the bell peppers. The diced green chilies add a gentle heat that complements the savory beef rather than overpowering it. And let’s not forget the creamy richness of melted cheddar and Monterey Jack cheeses, which take this dish to the next level.
Healthy and Hearty
Apart from being delicious, this dish is packed with nutrients. Bell peppers are a fantastic source of vitamins A and C, while black beans provide a good dose of protein and fiber. Incorporating fresh cilantro not only enhances the flavor but also adds natural detoxifying properties. And if you’re watching your calorie intake, you can easily go light on the cheese or swap the sour cream for a low-fat yogurt – but honestly, a little indulgence is well worth it!
Versatile and Complementary Dishes
These enchiladas are incredibly versatile and pair well with a variety of side dishes. For an additional burst of flavor, you could serve them alongside Mexican rice or a vibrant guacamole salad. They’re also a great complement to other hearty fare like a spicy tortilla soup or a refreshing mango salsa. The possibilities are endless, making Beef and Chili Pepper Enchiladas a go-to for any occasion.
If you’re interested in exploring more traditional Mexican dishes or looking for more hearty mountain fare, sites like AllRecipes or Food Network offer an extensive range of recipes to spark your culinary creativity.
So why not give these Beef and Chili Pepper Enchiladas a try? They’re more than just a meal – they’re an experience that’s sure to delight and satisfy. Bon appétit!
What You’ll Need
- 1 lb ground beef
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (4 oz) diced green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 12 small corn tortillas
- 1/2 cup chopped fresh cilantro
- 1 tbsp chili powder
- 1 tsp ground cumin
- Salt and pepper to taste
- 1/2 cup sour cream (optional)
Method
Step One
Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
Step Two
In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
Step Three
Add the chopped onion, minced garlic, diced red bell pepper, and diced green bell pepper to the skillet. Cook until the vegetables are tender, about 5-7 minutes.
Step Four
Stir in the diced green chilies, drained black beans, chili powder, ground cumin, salt, and pepper. Cook for another 2-3 minutes, ensuring everything is well combined.
Step Five
Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
Step Six
Place a small amount of the beef mixture into each corn tortilla, roll them up tightly, and place them seam-side down in the baking dish.
Step Seven
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are evenly covered.
Step Eight
Sprinkle the shredded cheddar cheese and Monterey Jack cheese over the top of the enchiladas.
Step Nine
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the enchiladas are heated through.
Step Ten
Remove from the oven and let cool slightly. Garnish with chopped fresh cilantro and serve with sour cream if desired. Enjoy!
