Wednesday, January 11, 2012

Enchilada Casserole with Spicy Black Beans

I got this recipe out of my Cooking Light magazine. I love Cooking Light and always find several recipes in each issue that I want to try, but this was my first time trying any recipes out of that magazine. It turned out great and we all loved it. I seeded the jalapeno in the beans so the boys could have this for dinner also.

Enchilada Casserole with Spicy Black Beans modified from Cooking Light magazine

1lb ground sirloin
1 chopped onion
1 tbsp butter
1 clove minced garlic
1 1/2 tbsp all purpose flour
1 cup beef broth (I used 1 beef bullioun cube with 1 cup boiling water)
1 tbsp taco seasoning (40% less sodium)
1 can (8oz) tomato sauce (no salt added)
4 (8 inch) whole wheat tortillas
1/3 cup shredded Monterey Jack cheese (I used a blend I found called "authentic hispanic cheese")

1. Heat a large nonstick skillet over medium-high heat. Add beef and onion to pan; cook until no longer pink. Drain
2. Preheat oven to 400 degrees
3. Melt butter in a medium saucepan over medium-high heat. Add garlic; saute 1 minute. Sprinkle with flour; cook 30 seconds, stirring constantly. Add broth, taco seasoning, and tomato sauce to pan. Bring to a boil; cook 2 minutes, stirring occasionally. Add 1 1/2 cups tomato mixture to beef mixture; reserve 1/2 cup tomato mixture.
4. Place 1 tortilla in a 9 inch pie plate. Top with 1 cup beef mixture. Repeat layers, ending with tortilla. Spread reserved tomatoe mixture over tortilla. Top with cheese. Bake at 400 for 10 minutes or until cheese melts. Cool slightly. Cut into 4 wedges.

Spicy Black Beans
Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons canola oil to pan; swirl to coat. Add 1 cup chopped red bell pepper and 1 minced jalapeno pepper, saute 4 minutes. Add 2 tablespoons fresh lime juice, 1/4 teaspoon salt, and 1 (15oz) can rinsed and drained organic no-salt-added black beans. Cook 3 minutes or until thoroughly heated. Sprinkle with 1 tablespoon chopped fresh cilantro.

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