Well, folks, it’s Cinco de Mayo (which, to quote a friend, roughly translates into “Fat Tuesday”) and being half-Mexican, I feel I have to do my people proud by posting a Tex-Mex piece. The good thing is that I love tortillas almost as much as I love cheese. Luckily, this dish has both. It’s a win-win.
Here’s what you need:
2 lbs ground beef
1 medium onion, minced
1 serrano pepper, de-seeded and minced
8 oz Philadelphia cooking cream, Santa Fe flavor
1 can of black beans, drained and rinsed
8 burrito size flour tortillas
1 can enchilada sauce (I used Frontera Chipotle Garlic)
4 oz shredded taco cheese
Preheat oven to 375 F. In a large skillet over medium-high heat, cook beef, onion, and pepper until beef is completely browned and onions are tender. Stir in beans and heat through. Stir in cream cheese until thoroughly blended into mixture.
Lightly spray a 9 x 13 baking dish. To get the tortillas to fit, cut off the top 1/4 inch and bottom 1/4 inch of each one (to create a oval shape with a flat top and bottom). Put 1/8 of the mixture into each tortilla, roll, and place (seam down) in the baking dish. You will have to squeeze to get them all to fit. Pour all enchilada sauce evenly over tortilla wraps. Bake for 10 minutes. Top with cheese and bake for 5 more minutes. Let cool slightly before serving.