Beef Enchilada-Burritos

Total Time:
35 min
10 min
25 min

4 servings

  • 1 1/2 10 -to-12-ounce packages broccoli florets
  • 1 cup grape tomatoes
  • 1 tablespoon vegetable oil
  • 1 1/2 teaspoons chili powder
  • Kosher salt and freshly ground pepper
  • Cooking spray
  • 8 ounces lean ground beef
  • 1 10 -ounce can enchilada sauce (about 1 1/4 cups)
  • 1 15 -ounce can no-salt-added black beans, drained and rinsed
  • 2 tablespoons chopped fresh cilantro
  • 3/4 cup shredded reduced-fat Mexican cheese blend (3 ounces)
  • 4 large (burrito-size) flour tortillas
  • Preheat the oven to 425 degrees F. Toss the broccoli and tomatoes with the vegetable oil, 1/2 teaspoon chili powder, 1/4 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast, stirring occasionally, until tender, about 25 minutes.

  • Meanwhile, coat a nonstick skillet with cooking spray and heat over medium-high heat. Add the beef and the remaining 1 teaspoon chili powder; season with salt and pepper. Cook, breaking up the meat, until browned, about 4 minutes. Stir in 1/2 cup enchilada sauce, the beans and 2 tablespoons water. Simmer until the beans are soft, 3 to 5 minutes. Remove from the heat and add the cilantro.

  • Coat a small baking dish with cooking spray. Divide 1/4 cup cheese and the beef mixture among the tortillas; fold in the sides and roll up. Transfer to the baking dish, seam-side down. Drizzle with the remaining 3/4 cup enchilada sauce and cover with foil. Bake until warmed through, 12 minutes. Uncover, sprinkle with the remaining 1/2 cup cheese and bake until melted, 2 to 3 more minutes. Serve with the vegetables.

  • Per serving: Calories 489; Fat 16 g (Saturated 6 g); Cholesterol 41 mg; Sodium 1,577 mg; Carbohydrate 61 g; Fiber 11 g; Protein 30 g

  • Photograph by Christopher Testani

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