Recipe Index

Ingredients

• ¼ cup olive oil
• 2 Tablespoons Flour
• 3 Tablespoons Chili Powder
• 1 (15 ounce) can tomato sauce
• 1 ½ cups vegetable stock
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• salt and pepper (to taste)
• 1 pound lean ground beef
• 1 teaspoon salt
• 1 teaspoon ground pepper
• ½ medium white onion (diced)
• 1 green bell pepper (diced)
• 3 cloves garlic (minced)
• 1 can black beans (15 ounce drained)
• 6 six-inch corn tortillas
• 6 six-inch corn tortillas
• 2 cups shredded pepper jack cheese
• 1 cup shredded Monterey jack cheese

Method

1. Heat the oven to 350°F and coat a 9x13-inch baking dish with non-stick cooking spray.
2. Whisk the olive oil, flour and chili powder in a medium skillet until the roux browns and smells fragrant.
3. Slowly whisk the tomato sauce, vegetable stock, cumin, garlic powder and onion powder into the roux and cook the enchilada sauce until it thickens, then season it with salt and pepper and set it aside.
4. Brown the lean ground beef in a large skillet over medium-high heat, seasoning the meat with the teaspoon each of salt and ground pepper as it cooks.
5. Add the diced white onion and green bell pepper to the beef and cook them until the onion turns transparent.
6. Stir the minced garlic and the drained black beans into the beef mixture and cook everything for 2 to 3 minutes more, then take the pan off the heat.
7. Toss the shredded pepper jack and Monterey jack cheeses together in a medium bowl.
8. Pour about ¼ cup of the enchilada sauce into the prepared dish and line its bottom with 6 of the corn tortillas, overlapping them slightly.
9. Spread half of the beef and bean mixture over that tortilla layer and scatter half of the mixed cheese across it.
10. Lay the second set of 6 corn tortillas over the cheese and pour half of the remaining enchilada sauce evenly across them.
11. Finish the pie with the rest of the beef mixture, the last of the enchilada sauce and the remaining cheese.
12. Cover the enchilada pie with foil and bake it for 20 minutes, then remove the foil and bake it for 15 to 20 minutes more until its cheese has browned and bubbles.
13. Rest the baked pie at room temperature for about 10 minutes before it is cut.

Prep: 30 min · Cook: 45 min · Total: 75 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data