Easy Beef Enchiladas – Too tasty to be Low GI

Beef Enchiladas and Low GI, not necessarily two concepts that gel together, but as I have explained earlier in the week with my Low GI Mexican Fish Cakes, a small alteration here and there is all that is needed to make the transition to a healthier lifestyle.
At least that is the only way it is possible for me to stick to something. No one in my family even suspected that their meal was tampered with and that is actually good for them. All I heard from them is slurps and lips smacking and that to me is always a good sign!
Enchiladas is typically  Mexican food and  enchilada literally means “seasoned with chili pepper”.
Authentic enchilada sauce is made with dried red chili peppers that are soaked or ground into a sauce with other spices.
Red enchilada sauce is usually made with tomatoes and red chili peppers, whereas green enchilada sauce is made with tomatillos (green tomatoes) and green chili peppers.
“Enchiladas are typically made frying  corn tortillas hot oil to soften it, and then dipped in enchilada sauce.
The tortillas can be  filled with any of your favorite fillings, rolled up, placed in a casserole covered with more enchilada sauce, cheese, and onions and baked to bubbly goodness” 
Ok, so to make this meal My-Easy-Cooking friendly which means simple, fast, but still delicious, I had to adjust the recipe somewhat and maybe any full blooded Mexican will be horrified at this recipe, but it worked for us and it will certainly  satisfy your craving for spice and sizzle!

Easy Beef Enchiladas
serves 4

Ingredients 
4 wholewheat flour tortillas
1 tin All Gold chopped tomatoes – Mexican Flavor
1 big onion – chopped
1 tsp ground cumin
1 clove garlic 
1 chopped chili or 1 dry chili
a little olive oil
salt/pepper
2 tsp sugar (optional)
1 tinned red kidney beans – drained and rinsed
500gr beef strips or ground beef
250ml sour cream
about 1 cup grated Edam Cheese(low-fat)
fresh coriander
Method
Heat the oil in a pan, add the cumin and garlic and stir-fry the strips of beef for a couple of minutes or until they are  brown and cooked. Add the beans and stir through. Season, remove from pan  and keep warm. In the same pan, add a little more oil, saute the onions until they have browned, add the tomatoes, salt, pepper, chili (the dry one you keep whole ) and sugar. Cook for a couple of minutes to reduce the sauce somewhat. Now spoon some of the beef en beans in each tortilla, roll it up and place in a casserole. Cover with the tomato sauce and sprinkle the cheese over the top. Bake in oven until hot and bubbly. When it is ready to eat, spoon some sour cream on top and finish off with some fresh coriander.

Cook’s Note- Normally I would pour sour cream over before baking, but I find that if I add it afterwards, you only need a little and it is a little less fattening.

I am eagerly awaiting all your entries for the Monthly Mingle which I am hosting this month.


Lastly but not certainly not least, don’t forget to enter the competition on my Cafe Paradiso post. You have a chance to take your family of a group of friends to this fine eater!
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