Spicy Beef and Bean Enchiladas
By America's Test KitchenPublished on November 15, 2011
Time
50 minutes
Yield
Serves 4
Ingredients
2 teaspoons vegetable oil 2 tablespoons chili powder 1 ½ teaspoons ground cumin ⅔ cup canned plain tomato sauce (see note)1 ½ cups shredded pepper Jack cheese 2 tablespoons chopped fresh cilantro 1 (16-ounce) can pinto beans, drained and rinsed8 (6-inch) corn tortillas
Before You Begin
Use canned plain tomato sauce, not pasta sauce, in this recipe.
Instructions
- MAKE SAUCE Adjust oven rack to middle position and heat oven to 350 degrees. Heat oil in large saucepan over medium heat until shimmering. Cook chili powder and cumin until fragrant, about 1 minute. Stir in Tomato Gravy and tomato sauce and simmer until slightly thickened, about 4 minutes.
- ASSEMBLE ENCHILADAS Combine Swiss Steaks, 2 tablespoons sauce, 1 cup cheese, cilantro, and beans in large bowl. Spread additional ½ cup sauce in 8-inch square baking dish. Stack tortillas on plate and microwave, covered, until softened, about 1 minute. One at a time, place heaping 1/3 cup beef mixture in center of each tortilla, roll tightly, and arrange seam-side down in prepared baking dish.
- TOP AND BAKE Pour remaining sauce evenly over enchiladas, top with remaining cheese, and cover with foil. Bake until enchiladas are heated through, about 15 minutes. Remove foil and bake until cheese is lightly browned, 5 to 10 minutes. Serve.
Time
50 minutesYield
Serves 4Ingredients
2 teaspoons vegetable oil
2 tablespoons chili powder
1 ½ teaspoons ground cumin
⅔ cup canned plain tomato sauce (see note)
1 ½ cups shredded pepper Jack cheese
2 tablespoons chopped fresh cilantro
1 (16-ounce) can pinto beans, drained and rinsed
8 (6-inch) corn tortillas
Test Kitchen Techniques
Ingredients
2 teaspoons vegetable oil
2 tablespoons chili powder
1 ½ teaspoons ground cumin
⅔ cup canned plain tomato sauce (see note)
1 ½ cups shredded pepper Jack cheese
2 tablespoons chopped fresh cilantro
1 (16-ounce) can pinto beans, drained and rinsed
8 (6-inch) corn tortillas
Test Kitchen Techniques
Ingredients
2 teaspoons vegetable oil
2 tablespoons chili powder
1 ½ teaspoons ground cumin
⅔ cup canned plain tomato sauce (see note)
1 ½ cups shredded pepper Jack cheese
2 tablespoons chopped fresh cilantro
1 (16-ounce) can pinto beans, drained and rinsed
8 (6-inch) corn tortillas
Test Kitchen Techniques
Why This Recipe Works
We transform the leftovers from our Swiss Steak recipe into Spicy Beef and Bean Enchiladas. Cumin and chili powder added the necessary kick to drown out the Swiss steaks’ original flavor, and sautéing the spices in oil before adding the leftover gravy drew out even more flavor. Adding creamy pinto beans allowed us to get a few extra portions out of the leftover steak.
Before You Begin
Use canned plain tomato sauce, not pasta sauce, in this recipe.
Instructions
- MAKE SAUCE Adjust oven rack to middle position and heat oven to 350 degrees. Heat oil in large saucepan over medium heat until shimmering. Cook chili powder and cumin until fragrant, about 1 minute. Stir in Tomato Gravy and tomato sauce and simmer until slightly thickened, about 4 minutes.
- ASSEMBLE ENCHILADAS Combine Swiss Steaks, 2 tablespoons sauce, 1 cup cheese, cilantro, and beans in large bowl. Spread additional ½ cup sauce in 8-inch square baking dish. Stack tortillas on plate and microwave, covered, until softened, about 1 minute. One at a time, place heaping 1/3 cup beef mixture in center of each tortilla, roll tightly, and arrange seam-side down in prepared baking dish.
- TOP AND BAKE Pour remaining sauce evenly over enchiladas, top with remaining cheese, and cover with foil. Bake until enchiladas are heated through, about 15 minutes. Remove foil and bake until cheese is lightly browned, 5 to 10 minutes. Serve.
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