COOK­ING WITH RI­CARDO

StarMetro Toronto - - THE KIT -

Beef En­chi­ladas

Serves 4 In­gre­di­ents

• 1 onion, finely chopped

• 1 cubanelle pep­per, seeded and diced

• 1/2 tsp ground cumin

• 2 tsp chili pow­der

• 2 tbsp (30 ml) olive oil

• 1 1/2 lb (675 g) lean ground beef

• 1 gar­lic clove, finely chopped

• 1 can (14 oz/398 ml) puréed or re­fried black beans (Old El Paso-style)

• 2 tbsp (30 ml) hot chili sauce (Red Hot-style) or to taste

• 1 tbsp (15 ml) lime juice

• 12 small 7-inch (18 cm) flour tor­tillas

• 3 cups (750 ml) tomato sauce, homemade or store-bought

• 2 cups (200 g) Mon­terey Jack cheese, grated

• 1/2 cup (125 ml) salsa

• 1/2 cup (125 ml) sour cream

Di­rec­tions

1. With the rack in the mid­dle po­si­tion, pre­heat the oven to

400F (200C). Line a bak­ing sheet with alu­minum foil.

2. In a pot, brown the onion, pep­per and spices in the oil. Sea­son with salt and pep­per. Add the meat and gar­lic and sauté over high heat, while break­ing up the meat with a fork. Add the black beans, chili sauce and lime juice. Cook for about 2 min­utes. Ad­just the sea­son­ing.

3. On a work sur­face, place about

1/3 cup (75 ml) of the meat and beans mix­ture on each tor­tilla. Roll up and set aside.

4. Spread half the tomato sauce on the pre­pared bak­ing sheet. Place the en­chi­ladas, seam side down, in bunches of three. Top with the re­main­ing sauce. Sprin­kle with the cheese and bake for 10 to 12 min­utes or un­til the cheese has melted.

5. Serve three en­chi­ladas per per­son and serve with salsa and sour cream.

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