Ingredients

The following ingredients have 8 Servings
  • 10 small tortillas (halved (corn or flour))
  • 1 pound lean ground beef
  • 1 cup onion (finely chopped)
  • 1 tbsp minced garlic
  • ½ tsp smoked paprika
  • 1 tsp salt
  • ½ tsp ground pepper
  • 15 ounces black beans or pinto
  • 7 ounces diced green chiles (drained)
  • 2 cups enchilada sauce (homemade or canned )
  • 2½ cups Mexican blend cheese (shredded)
  • 3 tbsp olive oil
  • 3 tbsp all purpose flour
  • ¼ cup finely diced onion
  • 1 tbsp minced garlic
  • 30 ounce (2 15-ounce) cans tomato sauce
  • ½ tsp cumin
  • ½ tsp Mexican oregano
  • 1 tbsp chili powder
  • 1 jalapeno (halved,seeded)
  • 4 tbsp tomato paste
  • 2 tsp tomato bouillon or chicken bouillon
  • 1 cup chicken broth
  • Sliced avocado
  • ¼ cup chopped cilantro
  • 1 jalapeno (seeded and diced)
  • 1 tomato (diced)
  • Sour cream
  • Salsa

Instruction

  • In a large saucepan, cook the ground beef till it is no longer pink.
  • Add the onion, garlic, smoked paprika, salt and pepper and cook for 4 more minutes.
  • Add the black beans and green chilis and heat for 2 minutes.  Remove from the heat.
  • While the beef is cooking, place the onion, garlic, ½ the tomato sauce, cumin, oregano, chili powder, jalapenos, tomato paste and bouillon in a blender and blend till smooth.
  • In a saucepan, heat the olive oil and stir in the flour, cook for 1 minute till the raw smell has cooked out. Then whisk in sauce from the blender. Add the remaining tomato sauce and the chicken broth.  Stir till combined.
  • Cook the sauce till hot and bubbly. If it is too thin, cook a bit longer and the flour will thicken the sauce. As it cools if it thickens too much, add a little more chicken broth.
  • Preheat the oven to 350° and spray a 9x13-inch pan with cooking spray.
  • Lay tortillas over the bottom of the pan, spoon some of the sauce over the tortillas. Then spread with half the beef mixture, and sprinkle with cheese.
  • Repeat layering everything till the top is sprinkled with cheese. Place the pan in the oven and bake for 20-30 minutes. The enchiladas should be bubbly and the cheese melted.
  • Serve with your choice of toppings: sliced avocados, diced tomatoes, cilantro, sour cream, etc.