Lightened Up Beef and Black Bean Enchiladas
 
 
lightly adapted from Cooking Light, May 2012
Ingredients
For the Sauce:
  • 3 chipotle chilis in adobo, diced
  • 3 cups fat-free, low-sodium chicken broth
  • 1 (6-inch) corn tortilla, torn into small pieces
  • ⅓ cup fresh cilantro leaves
  • 2 teaspoons minced garlic
  • 2 green onions, coarsely chopped
For the Enchiladas:
  • 8 ounces ground sirloin
  • 2 teaspoons olive oil
  • 2 cups chopped onion
  • 4 teaspoons minced garlic
  • 2 teaspoons chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • 1 tablespoon no-salt-added tomato paste
  • ⅔ cup canned black beans, drained and rinsed
  • ½ cup fat-free, lower sodium-chicken broth
  • 1 tablespoon fresh lime juice
  • 4 cups water
  • 12 (6-inch) corn tortillas
  • ⅔ cup shredded sharp cheddar cheese
  • ½ cup shredded Monterey Jack cheese
  • 3 green onions, thinkly sliced and divided
  • Mexican crema, for serving
Method
For the Sauce:
  1. Place chilis in a medium saucepan; add chicken broth and bring to a boil. Reduce heat, and simmer for 5 minutes, stirring occasionally. Pour mixture into a blender; let stand for 10 minutes. Add cilantro, garlic, and green onions and process until smooth.
  2. Return mixture to pan. Bring to a boil and cook until reduced to 2 cups (7 to 10 minutes), stirring occasionally. Remove from heat.
For the Enchiladas:
  1. Preheat oven to 400.
  2. Add beef to a medium skillet over medium-high heat and saute 5 minutes or until browned.
  3. Drain beef and wipe out skillet with a paper towel. Add oil and onion; cook until tender, about 8-10 minutes.
  4. Add garlic, chili powder, cumin and salt. Cook for 2 minutes, stirring constantly. Stir in tomato paste and cook for another minute. Add in cooked beef, rinsed beans and ½ cup broth. Bring to a boil and scrape the bottom of the pan to loosen any browned bits. Cook for another minute, then remove from heat and add in lime juice.
  5. Place 4 cups water in a saucepan over medium-high heat and bring to a simmer. One tortilla at a time, dip in simmering water for just a few seconds, until tortilla is softened.
  6. Spread ½ cup sauce into the bottom of a 9x13 pan.
  7. Place on tortilla on a flat work surface; spoon in 3 tablespoons beef mixture and roll up. Repeat, placing tortillas seam-side down in your prepared dish. Top with cheeses.
  8. Bake at 400 for 20 minutes, or until browned and bubbly. Let stand for 10 minutes. Serve with additional green onion, cilantro, and crema.
Recipe by Kitchen Meets Girl at http://kitchenmeetsgirl.com/lightened-up-beef-and-black-bean-enchiladas/