Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 lb. lean ground beef
  • ½ of a small onion, diced
  • 1 clove garlic, minced or pressed
  • 1 (19 ounce) can red enchilada sauce, divided ((about 2 ¼ cups total))
  • 1 cup grated cheddar cheese, divided
  • 1 cup grated Monterey Jack cheese, divided
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (11 ounce) can Mexican-style corn with red and green peppers, drained
  • ½ teaspoon cumin
  • ¼ teaspoon chili powder
  • Kosher salt and pepper, to taste
  • 8 (8-inch) flour tortillas
  • Optional toppings: sliced green onions; chopped fresh cilantro; chopped red onion; diced avocado or guacamole; sour cream; lime wedges

Instruction

  • Preheat oven to 350°F. Grease a 9 x 13-inch baking dish. Spread about ¼ cup of the enchilada sauce in the bottom of the pan; set aside.
  • In a large skillet, heat olive oil over medium-high heat. Add the ground beef and onion; cook until the meat is no longer pink and the onion is translucent, about 7 minutes.
  • Add the garlic and cook, stirring constantly, until fragrant (about 30 seconds). Remove from heat; drain off excess grease.
  • Stir in ¾ cup of the enchilada sauce, ½ cup of the cheddar, ½ cup of the Monterey Jack, beans, corn, cumin, and chili powder. Taste and season with salt and pepper, if desired.
  • Place a heaping ½ cup of the beef mixture in the center of each tortilla. Roll up and place seam-side down in the prepared baking dish. Pour remaining enchilada sauce over top. Sprinkle with remaining cheddar and Monterey Jack cheese.
  • Bake, uncovered, for about 20 minutes (or until the enchiladas are heated through and the edges of the tortillas are a bit crispy). Garnish with desired toppings and serve warm.