BEEF ENCHILADA-BURRITOS
Think of beef burritos covered in a savory enchilada sauce, topped with cheese and baked to perfection. Instead of using corn tortillas (most commonly used in Mexico for enchiladas) we're going with large flour tortillas to accommodate the generous bean, beef and cheese filling.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Toss the broccoli and tomatoes with the vegetable oil, 1/2 teaspoon chili powder, 1/4 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast, stirring occasionally, until tender, about 25 minutes.
- Meanwhile, coat a nonstick skillet with cooking spray and heat over medium-high heat. Add the beef and the remaining 1 teaspoon chili powder; season with salt and pepper. Cook, breaking up the meat, until browned, about 4 minutes. Stir in 1/2 cup enchilada sauce, the beans and 2 tablespoons water. Simmer until the beans are soft, 3 to 5 minutes. Remove from the heat and add the cilantro.
- Coat a small baking dish with cooking spray. Divide 1/4 cup cheese and the beef mixture among the tortillas; fold in the sides and roll up. Transfer to the baking dish, seam-side down. Drizzle with the remaining 3/4 cup enchilada sauce and cover with foil. Bake until warmed through, 12 minutes. Uncover, sprinkle with the remaining 1/2 cup cheese and bake until melted, 2 to 3 more minutes. Serve with the vegetables.
Nutrition Facts : Calories 489, Fat 16 grams, SaturatedFat 6 grams, Cholesterol 41 milligrams, Sodium 1577 milligrams, Carbohydrate 61 grams, Fiber 11 grams, Protein 30 grams
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