non-vegetariangluten-free
mexican_american
Beef Gorditas
Protein-packed shredded beef in a savory, aromatic Gordita – a soul-satisfying treat!
20 min
889 cal
40gProtein
56gCarbs
56gFat
1Recipes
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This mexican_american dish is perfect for dinner. With 941.39 calories and 31.189999999999998g of protein per serving, it's a muscle-gain option for your meal plan.
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or oil. Spread 1/2 cup of the enchilada sauce evenly over the bottom of the dish.
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute more until fragrant. Add the fresh spinach in batches, stirring continuously until it has completely wilted, about 2-3 minutes.
Add the rinsed black beans, ground cumin, chili powder, salt, and pepper to the skillet. Stir well to combine and cook for 2-3 minutes until heated through. Remove from heat and set aside.
Heat the remaining 1 tablespoon of oil in a small, separate skillet over medium-high heat. Working one at a time, briefly fry each corn tortilla for 10-15 seconds per side until softened and pliable. Transfer to a plate lined with paper towels.
To assemble, place about 1/4 cup of the black bean and spinach filling down the center of a warmed tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered. Sprinkle the shredded Mexican cheese blend over the top.
Bake uncovered for 20 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let the enchiladas rest for 5-10 minutes before serving. Garnish with fresh cilantro and serve with a dollop of sour cream.
Rinse the rice thoroughly. Place the rice in a fine-mesh sieve and rinse under cold running water for 1-2 minutes, swishing it with your hand, until the water runs clear. Drain well.
Toast the rice. Heat the olive oil in a medium saucepan over medium heat. Add the drained rice and stir constantly for 2-3 minutes until the grains are fragrant and the edges become translucent.
Add liquid and bring to a boil. Pour in the water (or broth), add the salt and the optional bay leaf. Stir once to combine, then increase the heat to high and bring the mixture to a rolling boil.
Simmer the rice. As soon as it boils, reduce the heat to the lowest possible setting, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes. Do not lift the lid during this time.
Rest the rice. After 15 minutes, remove the pot from the heat and let it stand, still covered, for an additional 5-10 minutes. This step is crucial for allowing the steam to finish cooking the grains perfectly.
Add flavorings and serve. Remove the lid and discard the bay leaf. Add the chopped cilantro, fresh lime juice, and lime zest. Use a fork to gently fluff the rice, separating the grains and evenly distributing the ingredients. Serve immediately.