Wednesday, July 27, 2011

Shredded Beef and Black Bean Enchiladas (Casserole)

I tried this recipe tonight, of course with my own variation, and it turned out really good. Even the pickier kids ate most of it without complaining. The flavors really went well together.

The original recipe can be found here. This is my variation, it is more of an enchilada casserole.

Shredded Beef and Black Bean Enchilada Casserole

shredded beef - I used leftovers from Sunday's roast.
1 to 2 cans black beans

I put these in a crockpot on low for a few hours with the sauce to let it all warm through and simmer a little.

For sauce:
Saute onion and 2-3 cloves garlic in oil til transulcent and cooked down. While those are cooking I added the following:

1tsp. cumin
1tsp. coriandor
dash of celery salt (only if you have it)
1/4 tsp or less of cayenne

When onions/garlic are cooked down add:
2 cans tomato sauce plus a little water
3 Tbsp chili powder

Stir all together, get it well incorporated and bubbling. Add to beans and beef in crockpot on low and let stay til you are ready to assemble. Mine was in there for a few hours.

To assemble:
put some sauce on the bottom of a pan (I used 8x8) top with flour tortillas, sauce, grated cheese and continue with flour tortillas, sauce and cheese til pan is full. I ended with sauce and cheese on top.

Bake in 350* for about 30 minutes til bubbly.

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