It’s been raining here forever. And what is better on a rainy day than cheesy goodness? I had all the fixin’s for beef enchiladas, or at least my version of it, so here we go.
You see that picture? That one up there, with the four ingredients? That’s how I’m going to make some tortillas. Yes, I said it. I make my own tortillas. Why? Well, have you looked at the ingredient list on your favorite store-bought variety? Do it next time. Then look at how much you are paying for those needless, chemical ingredients. Those things are expensive!
So. Four ingredient tortillas…. Flour. Water. Olive oil. Salt.
I’ve used whole wheat before, but this is spelt flour. Learn more about spelt here.
Formed it up into a little dough ball like this and let it rest a bit.
Then it was time to cook up an onion and brown the meat. I said these were beef enchiladas, but I kinda fibbed on that just a little bit. These are Bambi’s Momma Enchiladas. Never fear, though. If your man is not a blood-thirsty deer killer like mine, just go down to the grocery and get you a pack of ground beef. It’ll work the same, but yours will have more saturated fat in it. I like venison for this reason alone.
Now how ’bout those tortillas?
From here on, I…
put a rinsed can of black beans in with the meat and onions
shred up some pepper jack and colby jack cheese
rolled up each tortilla with some meat and cheese
covered it with some enchilada sauce, chopped green chilis, and some more shredded cheese.
This is what it looks like after baking at 350 for about 20-25 minutes.
Yum yum yum
This was the first time I’ve made “beef” enchiladas, as I usually do chicken instead. This was a keeper, though. Do you see that cheesy goodness? Perfect comfort food for a rainy evening like this.
Time to go to bed now. The goal is to get up and go for a run in the morning before work. I am about to commit to a race next month. I look forward to telling you about it in the next day or so.