Fusion Enchiladas
Ingredients
- 12 small onion, diced ⓘ
- 2 garlic cloves, smashed ⓘ
- 1 cup frozen shelled edamame beans ⓘ
- 1 teaspoon cumin, ground ⓘ
- 1 teaspoon chili powder ⓘ
- 2 teaspoons fresh lime juice ⓘ
- sea salt & freshly ground black pepper, to taste ⓘ
- 1 12 teaspoons olive oil, divided ⓘ
- 1 garlic clove, minced ⓘ
- 1 teaspoon cumin, ground ⓘ
- 8 ounces sirloin beef, thinly sliced ⓘ
- 1 cup corn kernel (frozen and thawed, canned or fresh) ⓘ
- 1 medium red bell pepper, finely diced ⓘ
- 2 cups Baby Spinach ⓘ
Instructions
- Preheat oven to 425F
- Prepare refried edamame: Bring 2 cups water to a boil over high heat.
- Add onion, garlic and edamame, bring back to a boil and cook for 4 minutes.
- Drain onion-bean mixture, reserving 1/4 cup cooking liquid.
- Pour bean mixture and reserved cooking liquid into a food processor and add cumin, chili power and lime juice.
- Puree until almost smooth and season with salt and black pepper.
- Scrape into a bowl and set aside.
- Prepare beef filling: In a small bowl, combine 1/2 tsp oil, garlic and cumin.
- Add beef and mix well to season.
- In a nonstick saute pan, heat remaining 1 tsp oil over medium-high heat.
- Add beef and saute for about 1 minute, until lightly browned.
- Add corn, red pepper and spinach, and mix well to combine.
- Add 1/4 cup tomato sauce and cook for 1 to 2 minutes, until heated through.
- Season with salt and black pepper and remove from heat.
- Spread 1/2 cup remaining tomato sauce over the bottom of a 9 x 13-inch baking dish and set aside.
- Spread tortillas out in a single layer on a flat work surface.
- Scoop 2 to 3 tbsp edamame filling and spread in the center of each tortilla.
- Top with 2 to 3 tbsp beef mixture and roll tightly.
- Place enchiladas seam-side down on top of tomato sauce in baking dish.
- Cover with remaining tomato sauce, top with cheese and place dish in oven.
- Bake enchiladas until hot throughout and cheese is melted, about 8 minutes.
- Remove from oven and serve immediately.
Nutrition & Diet Analysis (per serving)
782
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).