Looking for a tasty weeknight supper? A meal that is easy to freeze or make ahead?
You’ll flip for these
Beef and Bean Enchiladas
With Homemade Ancho Chile Enchilada Sauce!
I’m lucky to live in Texas where the opportunity to eat enchiladas is right around every corner. Literally. I have never met an enchilada I didn’t like. Since becoming a Texan transplant, I’ve discovered just how many different varieties there are. Today’s post is a bit more authentic versus a Tex-Mex style enchilada. This easy weeknight dish features corn tortillas stuffed with hamburger and black beans. The homemade ancho chile enchilada sauce is a deeper, nuttier sauce that has a bit more depth than a red enchilada sauce. The dish is topped with crumbled La Vaquita® Queso Fresco and a fresh veggie mixture of shredded lettuce, onions, jalapeños and pico de gallo. You can always make this dish in advance and freeze for later, or make in the morning to finish off in the oven after work.
The best part? This dish is naturally gluten free!
This easy weeknight feast serves a crowd!
A simple topping of fresh veggies provides color and contrast. This dish is always a crowd pleaser!
We serve enchiladas with rice, chips, salsa and the ever popular guacamole!
The La Vaquita® Queso Fresco adds to the unique taste of this dish. It crumbles beautifully.
The cheese is simply sprinkled on top along with the other fresh veggies.
Assembling the enchilada dish is pretty straight forward.
I mix together the chiles, and other dry ingredients ahead of time.
Before layering in the tortillas, place some of the sauce in the baking dish.
This is where I’m brutally honest. Guess what guys? I can’t ever get corn tortillas to roll in a pretty manner! The only time I’ve been successful was when I used super fresh corn tortillas. No worries though, the dish tastes the same, and the way it’s topped, no one really knows.
Since mine don’t roll, they sort of flatten, I do a second layer for more height.
Top with the rest of the sauce. If freezing, or baking later, this is your stopping point.
If not, place and bake in the oven.
While your enchiladas are baking, get your La Vaquita® Queso Fresco ready. Grab a bowl to crumble your queso fresco into.
Once the enchiladas have baked, start with the toppings.
Sprinkle the crumbled La Vaquita® Queso Fresco on top. It’s what really adds the Mexican flair to this dish.
Focusing on the center area, sprinkle shredded lettuce on.
Next, layer on the onions.
If you're brave enough, place a row of sliced jalapeños.
Finish the dish off with fresh pico de gallo!
The La Vaquita® Queso Fresco and the ancho chile pepper is a great way to add authentic Mexican flavors into a dish. It turns out La Vaquita® Queso Fresco first started right down the road in Houston in 1971. Working out of her home, Maria Castro developed the cheese from a family recipe. La Vaquita® Queso Fresco is still wrapped by hand! It is readily available around Texas and is loved by home cooks and professional chefs alike.
You can find more La Vaquita® inspiration by visiting HERE and by following
La Vaquita® on Facebook!
Be sure to get the Ibotta offer!
I purchased my La Vaquita® Queso Fresco at my favorite HEB store around the corner.
You can find it on the dairy aisle!
I hope you have enjoyed today's recipe. Are you a fan of Tex-Mex Enchiladas or are you more adventurous and enjoy twists on traditional flavors? Leave a comment and let me know!