Beef Enchilada-Burritos
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 489
- Total Fat
- 16 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 41 milligrams
- Sodium
- 1577 milligrams
- Carbohydrates
- 61 grams
- Dietary Fiber
- 11 grams
- Protein
- 30 grams
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
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
Nonstick 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
Directions
- 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.