Enchiladas Callejeras is a layered or folded over version of traditional enchiladas. This version is layered with bell peppers and poblanos, making it a nearly grain free dish. It comes with medium heat from the poblanos. Lots of protein from the ground beef and refried beans. Plus, it's filling!
I needed a fresh recipe for a clean eating program I am doing with friends. As of this writing, I'm on day 5 of a 30. I have eliminated gluten, dairy, sugar, and soy, while focusing on veggies, whole foods, and balanced meals. This is an opportunity for me to try new things and get creative. I really want to succeed with this program, so I need to have fun while I do it.
All that being said, you know how much I love Mexican food and I'm in the mood for enchiladas. Desperately. So I am starting with what I know I can have: ground beef, beans, peppers, and onions. Pour some enchilada sauce on top and now we have Enchilada Callejeras. Any time I am trying to eat a little lighter, I look for some spice. It's hard for me to overeat spicy food because my pallet just can't take it, and it's a good change of pace so I don't feel like I'm missing out on anything.
This dish starts with a layer of fire roasted bell peppers. I top them with a layer of beans, seasoned ground beef, sautéed onions, and a last layer of fire roasted poblano peppers. Pour on a generous portion of enchilada sauce. Now, we're talking. I will say it was a challenge to find a prepared enchilada sauce that didn't have soybean oil, msg, or dairy. Check out the picture below with the ingredient list for the one I settled on. It's not perfect, but it is really delicious. Some day, I will learn how to make enchilada sauce from scratch so I can avoid all the processed crud.
To pull this together and balance the meal, I'm topping the enchiladas callejeras with diced avocado and lime juice. A little green salad on the side and I am a happy girl 🙂
- 1 lb ground beef
- 2 red bell peppers
- 2 poblano peppers
- ½ onion
- 1 can refried beans
- 1 can enchilada sauce
- 2 tablespoon taco teasoning
- 1 avocado
- 1 lime
- Set broiler to High and move a rack close to the top of the oven. Put the poblanos and bell peppers on a sheet pan and place them under the broiler for about 4-5 minutes per side. As the peppers blacken, rotate them until each side is evenly roasted. Keep an eye them and use a timer so you don't forget.
- After the peppers are evenly roasted, place them in a large bowl and cover with plastic wrap. Let sit for 15 minutes.
- Meanwhile, brown the ground beef. After the meat is evenly browned and broken up, add taco seasoning and ¾ cup water. Let it bubble on low for 15 minutes.
- Cut the onion into strips and saute with a little vegetable oil. Set aside.
- After the peppers have fully softened under the plastic wrap, scrape off the blackened skin and remove stems and seeds. Carefully cut down one edge so you can cut large sections of peppers and use for layering in your baking dish.
- Heat up the refried beans so they are easier to spread.
- Preheat oven to 375F.
- In a square baking dish, spray with a little nonstick sray and you are ready to layer your ingredients. Start with the bell peppers on the bottom. Next the beans, followed by the meat, onions, and top with the poblanos. Pour on the enchilada sauce and bake at 375 for 20 minutes.
- Let cool for a few minutes before serving. Top with diced avocado, lime, and cilantro (optional of course).
For the side salad, I chopped up some crisp iceberg lettuce and added shredded carrots, tomatoes, and avocado. I mixed up a little dressing with avocado oil, lime juice, garlic powder and salt. Its a very cooling side dish next to the heat of the enchiladas.
If you're looking for a variation, this would also be good with my very tender and flavorful pulled pork for the meat.
You can also check out this quick step by step video.