The title of this post is brought to you by one of my faithful readers, who wishes to remain anonymous. Thank you, anonymous!
Finally, the enchilada recipe I've been hinting about for the last few days. Enchiladas are pretty much burritos, but made with soft taco-sized corn tortillas instead of large burrito-sized flour tortillas and smothered in cheesy sauciness. This version is a combination of both: taco-sized flour tortillas and only a little sauce and cheese. Tasty, yet nowhere near heart-stopping (except for the flavor).
I got the original idea from a burrito recipe by Pioneer Woman, who posts wonderful recipes. Because she cooks for her family of 5 as well as for the cowboys who work on her cattle ranch, you can gain weight just looking at the photos. If you decide to visit her blog, please come back eventually.
PW calls hers a 16 minute meal. IMHO, this is a 16 minute meal like Rachel Ray has 30 minute meals. It took me more like 25 minutes to make my version of the 16 minute meal, including whipping up the Enchilada Sauce and Refried Beans from scratch while simultaneously browning the beef. But PW is a better cook than me so maybe when I grow up I will be able to make all her 16 minute recipes in 16 minutes. One at a time, of course.
makes 8 enchiladas (4 servings)
1 tsp. olive oil
1small onion, chopped
1 lb. ground beef
1 1/2 cups enchilada sauce, divided
1/2 tsp. pepper
salt to taste
1 tsp. ground cumin
1 Tbl. loosely packed fresh oregano (or 1 tsp. dried)
1 Tbl. chili powder
1 tsp. ground garlic
1 cup refried beans
8-10 taco-sized flour tortillas
1/2 cup grated vegan cheddar cheese
1/4 cup coarsely chopped cilantro leaves
Heat large skillet on medium-high heat. Add olive oil, wait about 10 seconds, then add the onions and cook for 4 minutes, stirring constantly, or until the onions just barely start to brown.
Push onions to the edges then add the add ground beef. Stir, breaking up the meat into small lumps as you go.
Meat halfway there.
When the meat is almost completely browned (you can see a little pink rather than red), pour off excess grease (just unlike I forgot to do), add 1 cup enchilada sauce and spices, reduce heat to medium-low and simmer until sauce just starts to bubble, just a minute or two. Remove from heat and keep warm.
Meanwhile, make the refried beans, or nuke up a pre-made batch.
Wrap the tortillas together in a microwave-safe lightly moistened paper towel. Heat in microwave for one minute to make them pliable. Work with one tortilla at a time and keep the remainder wrapped to avoid drying out.
Spread about 2 tablespoons of refried beans on a tortilla.
Spoon around 2-3 tablespoon of meat over the beans.
Fold over ends ...
... then roll up, blintz-style.
Place in a microwave-safe dish large enough to hold the entire batch in a single layer.
Drizzle remaining enchilada sauce over the enchiladas.
Then sprinkle with grated cheddar. Cover loosely with wax paper and microwave on full power for 2 minutes or until enchiladas are hot. Despite the label proudly proclaiming that it melts, my brand of "cheese" only melted ever-so-slightly over nuclear enchiladas, so don't go by looks to determine doneness.
Sprinkle with cilantro, if desired, and serve with rice or your favorite veggie.