ArcaMax

This version of our enchilada offerings does include a tortilla. It’s not a large one and we over-stuff it so we keep the carbs down. It should fill you up. If you do a few taco chips and salsa and guacamole, one enchilada should be enough for your meal.

Servings: Serves 4

Ingredients:

1/2 pound of ground beef 1 cup of chopped onion (You can use yellow, white, or even red)
1/2 of a 15 oz can of pinto beans (Mild, medium, or hot. Your choice.)
4 8” tortillas (Mission brand makes one that’s called Carb Balance. Only 4 grams net of carbs.)
3 cups of Mexican cheese blend (Grated)
1 small can of red enchilada sauce (You’ll use about half of the can)

Instructions:

Heat the oven to 350 degrees. Spray a nine-by-nine-inch oven-proof pan with cooking spray. Spray a large sauté pan. Put in your beef and begin to cook it on medium-high. Continually break it up so it turns into bite sized pieces or maybe a little smaller. Half way through the cooking time you can add the onion. Continue cooking on medium until there is no pink left in the beef.

Stir in the beans and cook a few minutes more; just until the beans are heated. Add one-quarter cup of the enchilada sauce and take the pan off the heat. Stir it all up.

To assemble the enchiladas, set up a little prep line. Take a tortilla. Set it on your cutting board. Spread two or three teaspoons of the enchilada sauce from the can across the tortilla. Add a quarter of the beef/bean mixture. Keep that spread in the middle. Put a small handful (one-third of a cup) of the grated cheese across the beef mixture. Carefully roll up the tortilla and then place it seam-side down in your prepared oven-proof pan. Repeat the process with the other three tortillas. You might need to squeeze the over-stuffed rolls into the pan.

Drizzle a few more tablespoons of the enchilada sauce across the prepared enchiladas. Sprinkle on the rest of your cheese. Place in your oven and bake for 20 minutes. Take them out and carefully plate them. And serve!

Enjoy!
Cheers,
Zola