Here we are in the middle of July already! I can’t believe how fast summer is flying by. It’s time again for this month’s Secret Recipe Club. This month I was assigned to Heather’s blog, Join us, Pull Up a Chair. Her blog has a little bit of everything in it from chocolate chip pecan pie and lemon butter cookies to broccoli chicken with cashews and cheesesteak stuffed peppers! It was a tough decision to find the recipe I wanted to make but I went with the Gooey Enchiladas.
These enchiladas are different from the typical ones I make because instead of a smooth sauce, the sauce is chunky and very salsa like. Because it was 100 degrees the day I decided to make these, and we don’t have air conditioning in our house, I had to adapt and make them in a skillet instead of the oven.
They turned out cheesy, gooey, and delicious. The inside of the enchiladas were stuffed with ground beef, black beans, cilantro, and cheese. They are then topped off with the salsa sauce and cooked until the cheese is melted. Since I made them in the skillet the bottoms were crunchy as well which turned out to be extra tasty.
Gooey Enchiladas (adapted from Join us, Pull Up a Chair)
1 t. olive oil
1 onion, minced
3 garlic cloves, minced
14 oz. can diced, fire-roasted tomatoes
1 t. ground coriander
2 t. cumin, divided
1 t. oregano
1 t. black pepper, divided
1/2 t. salt
1 t. chili powder
1/4 c. fresh cilantro, chopped
1 lb. lean ground beef
1 c. black beans, rinsed and drained
1 c. cheddar cheese
6 flour tortillas
1. Heat the olive oil in a large skillet over medium high heat. Add in the onion and cook for 5 minutes. Stir in the garlic and cook for an additional minute.
2. Add the tomatoes, coriander, 1 teaspoon of cumin, oregano, 1/2 teaspoon black pepper, and salt to the onions and cook for 5 minutes. Remove from heat and stir in the cilantro.
3. In another pan cook the ground beef along with the remaining cumin, black pepper, and chili powder. Drain the fat. Stir in the black beans and half of the cheese.
4. Divide the beef mixture between the 6 tortillas. Spread a tablespoon of the tomato mixture on top of each. Fold the sides of the tortillas in and roll.
5. Spread 1/2 cup of the tomato sauce in the bottom of a large skillet. Place the enchiladas on top of the sauce. Sprinkle with remaining cheese and top with remaining tomato sauce.
6. Cover the pan with a lid and heat over medium high heat for 5 minutes or until the cheese is melted.
7. Serve with sour cream if desired.