Beef Enchilada-Burritos

Directions

1. 1
   Preheat the oven to 425 degrees F. Toss the broccoli and tomatoes with the vegetable oil, 1/2 teaspoon chili powder, 1/4 teaspoon salt and a few grinds of pepper on a rimmed baking sheet.
2. 2
   Roast, stirring occasionally, until tender, about 25 minutes.
3. 3
   Meanwhile, coat a nonstick skillet with cooking spray and heat over medium-high heat.
4. 4
   Add the beef and the remaining 1 teaspoon chili powder; season with salt and pepper.
5. 5
   Cook, breaking up the meat, until browned, about 4 minutes.
6. 6
   Stir in 1/2 cup enchilada sauce, the beans and 2 tablespoons water.
7. 7
   Simmer until the beans are soft, 3 to 5 minutes.
8. 8
   Remove from the heat and add the cilantro.
9. 9
   Coat a small baking dish with cooking spray.
10. 10
    Divide 1/4 cup cheese and the beef mixture among the tortillas; fold in the sides and roll up.
11. 11
    Transfer to the baking dish, seam-side down.
12. 12
    Drizzle with the remaining 3/4 cup enchilada sauce and cover with foil.
13. 13
    Bake until warmed through, 12 minutes.
14. 14
    Uncover, sprinkle with the remaining 1/2 cup cheese and bake until melted, 2 to 3 more minutes.
15. 15
    Serve with the vegetables.
16. 16
    Per serving: Calories 489; Fat 16 g (Saturated 6 g); Cholesterol 41 mg; Sodium 1,577 mg; Carbohydrate 61 g; Fiber 11 g; Protein 30 g
17. 17
    Photograph by Christopher Testani