I love Mexican food, and you should too. Now I’ve never been to Mexico, and I suspect that most of the restaurants I’ve been to were more close to Tex-Mex than anything else. So the authenticity of the food I make and call Mexican is no doubt questionable. But it’s awesome, and I guarantee you’ll like it or your money back… nevermind.
Ever since I was a little kid I’ve had an affinity for cooking Mexican food. It can be very simple, and you don’t need a whole lot of experience to make something you’ll surely be happy with. Almost everywhere I’ve traveled I’ve encountered those crappy taco kits in the grocery store. Even those tend to better than some of the places I’ve had the misfortune of dining at. Of course, skip the box and make it yourself. For a good introductory recipe, try these carne asada tacos.
For me, making enchiladas is like making a good lasagna, it’s a bit annoying to put it all together, but once it’s out of the oven you’re dumbfounded as to why it’s been so long since you’ve made them. The process is relatively simple and I’ve included step by step pictures of how to assemble the enchiladas. Feel free to improvise and put anything you want in them. You’ll be happy you did.
Chipotle Beef & Black Bean Enchiladas
1 Pound Chipotle Beef, shredded
1 Can (15.5oz) Black Beans, drained
1/2 Medium Onion, diced
1 Tomato, diced
1 Can (16oz) Tomato Sauce
1 Tbsp Mexican Chili Powder
1 Tsp Cumin
1 Tsp Garlic Powder
1 Package Shredded Cheese (8oz Mexican blend)
1 Package Flour Tortillas (Medium/Large)
In a small bowl mix the spices with tomato sauce. Place a tortilla on a plate and assemble the enchiladas using the chipotle beef, black beans, onions, tomatoes, enchilada sauce, and cheese. Spray baking pan with a non stick cooking spray and preheat oven to 375F. When they are all rolled and in the pan, cover with sauce, cheese, and bake for 20-25 minutes. Buen Provecho!