Beef Enchiladas

After I read and started using the Deceptively Delicious cookbook, this was the first recipe I doctored up myself and successfully served to the family without anyone detecting that I’d messed with their food. Luke will actually ask when we’re having this again.

1 lb. lean ground beef
2/3 cup very finely chopped carrots*
1 packet of taco seasoning
½ cup black beans, pureed
6-8 flour tortillas
1 can La Victoria mild red enchilada sauce – I’m partial to this brand!
1 cup shredded cheddar cheese
Sour cream, optional

Preheat oven to 350°. Add a very small amount of oil to a skillet, and cook carrots over medium heat for 3 minutes; add beef, and cook until beef is browned and carrots are soft; drain well. Mix in taco seasoning (adding the water the package calls for) and beans, and cook for 4-5 minutes over medium heat.

Spray a 9×13 pan with nonstick cooking spray, and pour a small amount of enchilada sauce on the bottom of the pan, just enough to coat it with a thin layer. Divide meat mixture among the tortillas, stuffing as full as you’d like. Roll up and lay seam-side down in pan. Pour the rest of the enchilada sauce over the top and cover with cheese. Cover with foil and bake for 20-25 minutes, until hot and bubbly around the edges. Uncover and bake an additional 3-5 minutes or until cheese is melted.

Serve with sour cream, if desired.

*If you keep purees on hand, you can substitute 1/2 cup of puree for the chopped carrot; just wait to mix it in until after the meat has been cooked and drained.

1 Comment (+add yours?)

  1. Staci Byers
    Feb 28, 2010 @ 19:13:36

    These turned out great. No one suspected the hidden carrots. Since finger foods are popular at our house, I reserved some of the meat and bean mixture and made a quesadilla for the boys. They dipped it in low-fat Ranch dressing and ate it up!


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