My sister is the inspiration for this recipe. She said something about scrambled enchilada’s one time and the below recipe is what came to my mind. It’s a favorite in our house.
11 oz package corn tortillas
12 oz enchilada sauce
4 oz can diced green chilis
15 oz can balck beans – rinsed
1 – 1 1/2 c shredded cheese, plus more for topping
Options for meat (use only one):
2 c shredded beef – from this recipe
2 13oz cans of diced chicken in water
2 c shredded rotisserie chicken
Heat oven to 375 degrees.
Cut the tortillas into small strips and combine with all ingredients in a large bowl.
Transfer mixture to a 13×9 pan.
Sprinkle top with extra cheese.
Bake for 30 minutes, or until bubbly.
This recipe is great with either chicken or shredded beef. This could easily be made into a vegetarian dish with a can of diced tomatoes, a diced onion and a some diced zucchini.
I am a fan of the butternut squash.
This recipe is from Cooking Light, Jan/Feb 2011.
I did not alter the recipe in any way.
Beef Tagine with Butternut Squash
2 tsp paprika
1 tsp ground cinnamon
3/4 tsp salt
1/2 tsp ground ginger
1/2 tsp crushed red pepper
1/4 tsp black pepper
1 lb beef shoulder roast or petite tender roast, trimmed and cut into 1 inch cubes
1 tblsp olive oil
4 shallots, quartered
4 garlic cloves, chopped
1/2 c fat-free, low-sodium chicken broth
14.5 oz can no-salt-added diced tomatoes, undrained
3 c cubed peeled butternut squash (1 inch cubes)
1/4 c chopped fresh cilantro – I skipped this.
Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.
Heat oil in a dutch oven over med-high heat. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally. Add garlic; cook 1 minute, stirring frequently.
Stir in broth and tomatoes; bring to a boil. Cook 5 minutes. Add squash; cover, reduce heat and simmer 15 minutes or until squash is tender. Sprinkle with cilantro.
I served this sans cilantro (I can not stand the stuff) with brown rice. Husband and I both really liked this dish. Spicy, sweet and a good hearty meal for a cold fall night.
Almost every time we go out for Mexican food, husband will get a shredded beef burrito. So this was a no-brainer to try.
This recipe is from Cooking Light, Jan/Feb 1997.
Substitutions noted below.
Slow Cooker Beef & Bean Burritos
2lb. London Broil
1.25 oz package taco season mix – I used the Trader Joes mix
1 c chopped onion
1 tblsp white vinegar
4.5 oz can chopped green chiles
16 oz can fat free refried beans – I used the Trader Joes fat free refried black beans
12 8inch fat free flour tortillas
1 1/2 c shredded Monterey Jack cheese – I used the Trader Joes three cheese blend
1 1/2 c chopped plum tomato
3/4 c fat-free sour cream
Trim fat from meat; rub seasoning mix over both sides of meat. Place mean in an electric slow cooker coated with cooking spray; add onion, vinegar and green chiles. Cover with lid; cook on low heat setting for 9 hours.
Remove meat from slow cooker, reserving cooking liquid; shred meat with two forks. Combine meat and reserved cooking liquid; mix well.
Warm beans and tortillas according to package directions. Spread 2 tblsp bean down the center of each tortilla. Spoon a heaping 1/3 c meat mixture on top of beans. Top each with 2 tblsp cheese, 2 tblsp tomato and 1 tblsp sour cream; roll up.
Using two forks to shred the meat was a bit time consuming. After I finished (of course) I remembered a trick I read on Pintrest. Chicken can be shredded by putting it in an electric mixer using the paddle attachment, I wonder if it would have worked with this beef? I’ll try it for sure next time.
I thought this beef would be a bit more flavorful. The next day the flavor had really sunk in and was super yummy. This makes A LOT of shredded beef and I’m trying to decide the best way to use these leftovers. Husband really liked these burritos and is ready for me to make them again.