Beef Enchiladas with Flour Tortillas

Ingredients and Weight:

• 1 pound (450 grams) ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 1 (10-ounce) can diced tomatoes with green chilies, undrained
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 flour tortillas
• 1 cup (240 ml) shredded cheddar cheese
• 1/2 cup (120 ml) sour cream

Preparation Time:

• 20 minutes

Cooking Time:

• 30 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. In a large skillet, brown the ground beef over medium heat. Drain any excess fat.
2. Add the onion, bell pepper, black beans, corn, tomatoes, chili powder, cumin, salt, and pepper to the skillet. Stir to combine and cook for 5 minutes, or until the vegetables are softened.
3. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
4. Place a 1/2 cup of the filling in the center of each tortilla. Roll up the tortillas tightly and place them seam-side down in a 9x13 inch baking dish.
5. Sprinkle the cheddar cheese over the tortillas.
6. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
7. Serve with sour cream.

Nutritional Information:

• Calories: 350 per serving
• Carbohydrates: 40 grams
• Protein: 25 grams
• Fat: 15 grams
• Sodium: 800 milligrams

Dish Characteristics:

• Savory and satisfying
• Cheesy and flavorful
• Easy to prepare
• Perfect for dinner or a party

User Comments:

• "These enchiladas were absolutely delicious! The filling was flavorful and the tortillas were soft and chewy."
• "I loved the combination of ground beef and vegetables. It made for a really hearty and filling meal."
• "These enchiladas are so easy to make, but they taste like they came from a fancy restaurant."

Special Precautions and Tips:

• If you don't have flour tortillas, you can use corn tortillas instead.
• You can add other vegetables to the filling, such as zucchini or mushrooms.
• If you want to make the enchiladas ahead of time, you can assemble them and refrigerate them overnight. Then, bake them just before serving.