Cheesy Beef and Bean Enchiladas

For the Rich Homemade Enchilada Sauce:

• ▢ 2 oz New Mexico red chile pods These are key for authentic flavor; look for vibrant, pliable pods.
• ▢ 1 1/2 cups water For blending the sauce to a smooth consistency.
• ▢ 1 1/2 tablespoons all-purpose flour Acts as a thickening agent for a perfect sauce texture.
• ▢ 1/4 teaspoon garlic powder Or 1 clove fresh garlic, minced, for a bolder flavor.
• ▢ 1 teaspoon salt Adjust to your personal taste preference.

For the Hearty Beef and Bean Enchiladas:

• ▢ 1 pound ground beef Choose lean ground beef (80/20 or 90/10) for less grease.
• ▢ 1 clove garlic freshly minced for best flavor.
• ▢ 1 teaspoon salt To properly season the beef filling.
• ▢ 1 tablespoon chili powder Adds a classic Tex-Mex flavor to the filling.
• ▢ 1 can (15 oz) black beans Ensure they are thoroughly drained and rinsed to remove excess sodium and liquid.
• ▢ 10 9-inch flour tortillas Warm them slightly before rolling to prevent tearing.
• ▢ 2 cups shredded cheddar cheese Or a Mexican blend for an extra layer of flavor.
• ▢ sliced green onions for serving, adds freshness and a mild onion bite.

Crafting the Authentic Enchilada Sauce:

• Begin by carefully preparing the New Mexico red chile pods. Remove their stems, seeds, and any prominent veins. This step is crucial for achieving a smooth sauce and reducing excessive heat. After cleaning, rinse the pods thoroughly under cool water. Place the prepared chiles into a medium-sized pot and cover them completely with fresh water. Bring the water to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and allow the chiles to simmer gently for about 20 minutes. Remember to turn the chiles over halfway through, around the 10-minute mark, to ensure they soften evenly and thoroughly, which is essential for a silky-smooth sauce.
• Once the chiles are soft and pliable, carefully drain them from the hot water. Allow them to cool down for a few minutes, making them easier and safer to handle for the next step.
• Transfer the cooled chiles to a blender. Add 1 1/2 cups of fresh water, the flour, garlic powder (or minced garlic), and salt. Blend the mixture until it is completely smooth, achieving a consistent, rich liquid. For the best texture, especially if you want to ensure no small pieces of skin or seeds remain, strain the blended sauce through a fine-mesh sieve into a clean bowl or pot. Discard any solids left in the sieve. Taste the sauce and adjust seasoning with more salt if necessary, ensuring it perfectly complements the beef and beans. This homemade sauce will truly elevate your enchiladas.

Assembling and Baking Your Delicious Enchiladas:

• Preheat your oven to 350°F (175°C). This ensures the oven is at the optimal temperature for even baking and cheese melting. Lightly grease a 9×13-inch baking dish to prevent sticking.
• In a large skillet set over medium-high heat, brown the ground beef, breaking it up into crumbles as it cooks. Once no pink remains, drain off any excess fat to prevent the enchiladas from becoming greasy. Add the minced garlic, salt, and chili powder to the browned beef. Continue to cook for another 1-2 minutes, stirring constantly, to allow the spices to bloom and infuse the beef with their aromatic flavors. Finally, stir in the drained and rinsed black beans. Cook for a few more minutes, ensuring the beans are heated through and well combined with the seasoned beef. Remove the skillet from the heat.
• To assemble the enchiladas, take one flour tortilla and place approximately 1/3 cup of the flavorful meat and bean filling down its center. Carefully roll up the tortilla, securing the filling inside. Arrange the rolled enchiladas seam side down in your prepared 9×13-inch baking dish. Repeat this process with the remaining tortillas and filling. Once all enchiladas are neatly arranged, pour the homemade enchilada sauce generously and evenly over the top, ensuring each enchilada is well coated. Sprinkle the shredded cheddar cheese over the sauced enchiladas. Bake in the preheated oven for about 25 minutes, or until the cheese is beautifully melted and bubbly, and the enchiladas are thoroughly heated through and fragrant.
• Once baked to perfection, remove the enchiladas from the oven. For a final touch of freshness and a mild onion crunch, serve them immediately topped with freshly sliced green onions. Consider adding optional garnishes like a dollop of sour cream, a sprinkle of fresh cilantro, or diced avocado for an even richer experience.

The exceptional homemade enchilada sauce, which truly elevates this dish, was adapted from the authentic flavors found in MUY BUENO.

Make-Ahead Tip: You can assemble the enchiladas up to 24 hours in advance. Simply cover the baking dish tightly with foil and refrigerate. When ready to bake, add an extra 10-15 minutes to the baking time if baking from cold.

Freezing Instructions: For a convenient freezer meal, assemble the enchiladas in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking, or bake directly from frozen (this will significantly increase baking time, potentially to 60-75 minutes, covered for the first 45 minutes).

Tortilla Choice: While flour tortillas are used here for their soft texture, corn tortillas can be used for a more traditional flavor. If using corn tortillas, quickly dip them in warm enchilada sauce or oil before filling to make them more pliable and prevent cracking.

Spice Level: To increase the heat, add a pinch of cayenne pepper to the beef filling or a dash of hot sauce to your homemade enchilada sauce. For a milder flavor, ensure all seeds and veins are thoroughly removed from the chile pods.