Shredded Beef and Bean Enchiladas Recipe

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I've mentioned before, that my husband Jack worked many years ago at a cool, funky and very popular Mexican restaurant called The Edgewater Café, located most an hr north of Boston.  The food was fantastic and anytime Jack cooks Mexican for united states, he draws inspiration from the dishes he cooked while working there.

This recipe for Beef and Bean Enchildas was another customer-favorite at The Edgewater and better yet, it's easy to make at home!  White corn tortillas are stuffed with a generous filling made from our super-succulent Mexican shredded beefiness, refried beans, black beans, and cheese.  So, Jack's terrific Enchilada Sauce is ladled over the stuffed tortillas and broiled until heated through and the cheese is melted and golden.

Serve these beef and bean enchiladas with some fresh chopped lettuce and tomatoes, sour foam and some Mexican rice or other side dish of your option (like salsa and chips or  guacamole or even our avocado, corn and tomato plant salad) – and I think y'all'll know why The Edgewater was such a popular place to eat!

Note: These beef and bean enchiladas can be made using store-bought refried beans and enchilada sauce if yous are in a hurry.  But if y'all'd really similar to make a memorable meal for you and your family, I highly recommend making this with our version of homemade refried beans and enchilada sauce – the fantastic flavors are well-worth the actress attempt!

Ingredients

• four white corn tortillas
• ¼ loving cup vegetable oil
• 4 tablespoons refried beans (run into recipe here, or your favorite canned diversity)
• 4 tablespoons canned black beans, drained and rinsed
• 1 cup Mexican Shredded Beef (meet recipe hither)
• 1 ½ cup Monterey or Hot pepper Jack cheese, or a mix of both, divided
• 2 cups Enchilada Sauce (see recipe here)

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1. Preheat oven to 375 degrees
2. In a small pan, heat oil to hot. With a pair of tongs, estrus tortilla shell in oil one at a time for no more five seconds per side. Drain on paper towels. You are only heating the shell to soften it upwardly and make it pliable. If yous cook it longer, it will crisp up and you won't exist able to roll it.
3. Lay out the iv shells and divide the refried beans, black beans and beef between each. Divide the ½ cup of Jack cheese betwixt the four shells. Coil each tight catastrophe seam side down.
4. Spray a blistering dish large enough to concord the four enchiladas and identify the four prepared rolls seam side down in the pan. Pour the 2 cups of enchilada sauce across the surface letting it drip down into the pan. Cover the top with the 1 loving cup of the cheese.
5. Bake the dish uncovered for twenty minutes. Motion to the broiler and broil just long enough to chocolate-brown tops.
6. Serve two to a portion with chopped lettuce, love apple, sour foam and Mexican side dishes of your selection.

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Chicken Enchiladas with White Sauce

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Martha is part of the husband-married woman team that creates A Family Feast. She loves to cook and entertain for family and friends, and she believes that serving a great repast is one of the best ways to show someone that you care. Martha is a self-taught abode melt, who loves to read cookbooks and endeavor new recipes. After a decades-long career in business and online marketing, she now runs A Family Banquet full-time. Her specialties are blistering, desserts, vegetables and pasta dishes.

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Updated: 2/27/22

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Source: https://www.afamilyfeast.com/beef-and-bean-enchiladas/

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