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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F. | 2. Combine in large skillet ground beef, onion, garlic, salt and pepper. | 3. Cook until beef is browned. | 4. Drain grease. | 5. Return to skillet and add tomatoes, peppers or canned chilies, and beans (I prefer the Texas beans and fresh pablano pepper here because of the added flavor). | 6. Reduce heat, cover and simmer while preparing the sauce, stirring frequently. | 7. Prepare the sauce by mixing all ingredients in medium bowl with a wire whisk until butter has melted. | 8. Add salt and pepper to taste. | 9. Add about 1/2 cup sauce to meat mixture. | 10. Turn off heat. | 11. Dip each tortilla (the whole wheat are absolutely delicious in this recipe) into the enchilada sauce coating thoroughly. | 12. Lay the soaked tortilla in your baking pan and add one serving spoon of the meat mixture lengthwise along one end of tortilla then roll it up from there (Note that there should be about 2 serving spoons of meat left when you are done with filling all tortillas). | 13. When done rolling each one make sure to place it so that open end of tortilla is on the bottom to avoid spillage. | 14. Repeat with all tortillas. | 15. Add remaining meat mixture and remaining sauce evenly on top of enchiladas. | 16. Cover with aluminum foil and bake 15 minutes. | 17. Remove from oven, remove foil, cover with grated cheese and return to oven for 5 minutes uncovered, or until all cheese has melted. | 18. For easiest serving, slice enchiladas in half lengthwise down the pan. | 19. Serve with rice, sour cream, guacamole, and your favorite corn chips. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
black bean	1	can		991.8141	181.3769	62.8246	4.1301
tomato	1	can	diced drained	62.068999999999996	13.7631	3.2384	0.5397
green chilies	1	cup	diced diced	64.8	16.008	0.0	0.0
yellow onion	1/2	cup	diced	32.0	7.472	0.88	0.08
garlic	2	cloves	crushed	8.94	1.9836	0.3816	0.03
monterey jack cheese	1	cup	shredded	-	-	-	-
salt pepper				-	-	-	-
wheat flour tortilla	12 -15	inch		-	-	-	-
hot water	2 1/4	cups		0.0	0.0	0.0	0.0
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
margarine	2	tablespoons		202.75799999999998	0.2538	0.2538	22.701
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
red chili powder	5	teaspoons		-	-	-	-
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
garlic powder	2	teaspoons		20.522	4.5093	1.0261	0.0453
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.