Who would’ve thought that beef and pineapple could dance together in such delicious harmony? I stumbled upon this recipe during a rainy weekend, while flipping through an old magazine at my grandma’s. It’s not just an enchilada—it’s a sweet and savory fiesta rolled into a tortilla! It’s like a tropical vacation for your taste buds, and trust me, you won’t want to miss this flight.
Steps
- Slice the jalapeño lengthwise, remove the seeds, and dice it. Mince the garlic, then sauté both in cooking oil over medium heat for 1-2 minutes until soft.
- Add ground beef to the skillet and cook until browned. Drain and rinse the black beans, then mix them into the skillet with chili powder and salt.
- Drain and chop the pineapple chunks. Slice the green onions and chop the cilantro. Add these to the skillet, then turn off the heat and mix well.
- Preheat the oven to 375°F. In a pot, whisk together vegetable oil, flour, and chili powder over medium heat until bubbling. Continue whisking and cooking for one minute.
- Add water, tomato paste, cumin, garlic powder, cayenne, cocoa, and salt to the pot. Whisk until combined, bring to a simmer, and let it thicken. Turn off the heat.
- Microwave the tortillas covered with a damp paper towel until pliable. Fill each with 3 tablespoons of the beef mixture, roll them up, and place seam side down in a casserole dish.
- Pour sauce over the enchiladas in the dish. Bake at 375°F for 30 minutes until the edges are crispy and the sauce bubbles.
Ingredients
- 1 tablespoon cooking oil
- 2 cloves garlic
- 1 jalapeño (optional)
- 1/2 pound lean ground beef
- 1 (15-ounce) can black beans
- 1/2 tablespoon chili powder
- 1/4 teaspoon salt
- 1/2 (15-ounce) can pineapple chunks
- 2 green onions
- 1/4 bunch fresh cilantro (optional)
- 12 (6-inch) corn tortillas
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 2 cups water
- 1/2 (6-ounce) can tomato paste
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/8-1/4 teaspoon cayenne pepper
- 2 teaspoons unsweetened cocoa powder (optional)
- 1 teaspoon salt
Nutritional Values
Calories: 630kcal | Carbohydrates: 78g | Protein: 32g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 1800mg | Fiber: 20g | Sugar: 15g | Vitamin A: N/A | Vitamin C: N/A | Calcium: N/A | Iron: N/A
FAQ
- Can I make Beef & Pineapple Enchiladas spicier?
- Yes, you can increase the heat by adding more jalapeños or using a hotter pepper variety. Adjust the cayenne pepper in the sauce according to your spice preference.
- What can I use as a substitute for corn tortillas?
- If you prefer, you can use flour tortillas instead of corn tortillas. They will provide a slightly different texture but will still complement the filling well.
- How can I make these enchiladas vegetarian?
- To make a vegetarian version, simply omit the ground beef and add more black beans or another protein like tofu or tempeh. You can also increase the amount of vegetables for added flavor and texture.
- Can I prepare the enchiladas ahead of time?
- Yes, you can assemble the enchiladas and refrigerate them for up to 24 hours before baking. Add the sauce just before baking to prevent the tortillas from becoming too soggy.
- What should I do with leftover pineapple?
- Leftover pineapple can be enjoyed as a snack, added to smoothies, or used to make a tropical salsa. You can also use the entire can in the enchilada filling for extra pineapple flavor.
Tips
- Seed Removal for Mild Heat: If you prefer a milder flavor, be sure to remove the seeds from the jalapeño before dicing it. The seeds are where most of the heat resides, so this step will help you control the spiciness of the dish.
- Warming Tortillas for Easy Rolling: Before filling and rolling the tortillas, warm them in the microwave with a damp paper towel. This will make them more pliable and prevent them from cracking when you roll them up.
- Multi-task Sauce Preparation: To save time, prepare the enchilada sauce while the beef filling is cooking. This way, you can have both components ready simultaneously and speed up the overall preparation process.
- Use Leftover Pineapple Creatively: If you have leftover pineapple, consider using it in smoothies or as a snack. Alternatively, if you want a more pineapple-rich enchilada, feel free to add the entire can to the filling.
Equipment
- Large Skillet – For sautéing the beef and other ingredients.
- Medium Sauce Pot – For making the enchilada sauce.
- Casserole Dish (preferably 9×13 inches) – For baking the enchiladas.
- Whisk – For mixing the sauce ingredients.
- Chef’s Knife – For chopping the ingredients like jalapeños, garlic, pineapple, and cilantro.
