Beef Enchilada Skillet
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How Plus works- 730
- CALORIES
- 51g
- PROTEIN
- 58g
- CARBS
- 32g
- FAT
Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.
Ingredients
- 150g (5.5 oz) lean ground beef, 90%
- 1 (60g) flour tortilla, torn into pieces
- 35g (1/3 cup) cheddar, grated
- 100g (scant 1/2 cup) tomato passata
- 60g (1/3 cup) black beans, drained
- 40g (1/3) onion, diced
- 2 garlic cloves (6g), minced
- 60ml (1/4 cup) water
- 1 tsp ground cumin, 1 tsp chilli powder, 1/2 tsp fine salt
- 2 tbsp coriander, chopped
10 ingredients, each with the gram weight the macros above were computed from.
Method
- Brown the beef hard in a dry skillet, undisturbed 3 min, then break it up and cook until dry.
- Add the onion and garlic and cook 4 min until soft.
- Stir in the cumin, chilli powder and salt and let them toast 30 seconds in the fat.
- Add the passata, the 60ml water and the black beans and simmer 5 min until it thickens.
- Fold the torn tortilla pieces through so they soften and soak up the sauce, about 2 min.
- Scatter the cheddar over, cover the pan and leave on the lowest heat 3 min until melted.
- Finish with the coriander.
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How Plus worksTip: tearing the tortilla into the sauce rather than rolling enchiladas gets you the same thing in a quarter of the time, and the ragged edges catch more sauce.
Equipment24cm / 9in oven-safe skillet
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KeepsFridge 3 days. The tortilla softens further overnight, which is fine - it is meant to be saucy.
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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.