Instructions

1. Boil water in a large pot and add 1 tablespoon of salt. Drop in your pasta—any variety will work. Cook until al dente, then drain, reserving about ⅓ cup of pasta water.
2. In a large frying pan, heat the olive oil over high heat until it’s almost smoking. Reduce the heat to medium-low and add the minced garlic, letting it infuse the oil. Sauté for about 10–15 seconds, just until fragrant—be careful not to burn it.
3. Carefully add the cleaned, sliced squid to the pan. Season with a couple of pinches of salt and black pepper, then add lemon zest and dried parsley. Cook, tossing frequently, for about 2 to 4 minutes, just until the squid turns opaque and tender. Do not overcook, or it may become rubbery. Taste and adjust seasoning if needed.
4. In a separate sauté pan (or clean out the same one), heat a little olive oil, then add the cooked pasta, stirring to coat.
5. Pour in the reserved pasta water, then add the sautéed squid. Stir well to combine, then add the butter, and finally, lemon juice. Let everything simmer together for 1–2 minutes, allowing the flavors to meld.
6. Serve immediately, garnished with fresh chopped parsley and an optional drizzle of extra-virgin olive oil.

Instructions

Cook the Beef

1. In a large skillet over medium heat, cook the ground beef and onion until the beef is browned and fully cooked.
2. Drain any excess grease to keep the dish lighter.

Season the Beef

1. Stir in the chili powder, cumin, garlic powder, salt, and pepper. Add the black beans, if using, and a few tablespoons of enchilada sauce.
2. Mix well and let it simmer for a few minutes.

Prepare the Tortillas

1. Lightly warm the tortillas to make them easier to roll. If they roll easier than skip this part.

Assemble the Enchiladas

1. Spoon the beef mixture into the center of each tortilla, sprinkle with a little cheese, and roll them up tightly.
2. Pour about half of the cup of sauce on the bottom and dip the rolled tortilla with filling in the sauce, then push it to the edge.
3. Place them seam-side down in a baking dish. Please continue with the rest of them. If you need a drizzle more enchilada sauce on the bottom to finish dipping, then add it.

Top and Bake

1. Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle with the remaining cheese.
2. Bake at 375°F (190°C) for about 15 minutes, or until the cheese is melted and bubbly.

Garnish and Serve

1. Top with chopped cilantro (or parsley) before serving.
2. Add sour cream, avocado slices, green onions, Pico de Gallo, or a squeeze of lime if you like!

Pico De Gallo:

1. In a medium bowl, combine the diced tomatoes, onion, (jalapeños), and cilantro. Note: Remove the seed part from the tomatoes.
2. Squeeze in the lime juice and sprinkle with salt.
3. Gently toss everything together until well combined.
4. Let it sit for 5–10 minutes to allow the flavors to meld before serving.