Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon olive oil
  • 1 medium onion (sliced)
  • 1 red bell pepper (sliced)
  • 3 cloves garlic (minced)
  • 1 pound lean ground beef
  • 3 teaspoons chili powder
  • 3 teaspoons cumin
  • 1/2 tsp salt
  • freshly ground pepper (to taste)
  • 1 15 oz can black beans (drained and rinsed)
  • 1 16 oz jar salsa (divided)
  • 10 medium flour tortillas
  • 1 1/2 cups shredded cheddar cheese
  • chopped fresh cilantro for topping (optional)

Instruction

  • Preheat oven to 350 degrees. In a large skillet, heat olive oil over medium high heat. Add the sliced onion and peppers and cook for 5-7 minutes until softened. Add the garlic and stir for 30 seconds until fragrant. Add in the ground beef and break up meat with a wooden spoon, cooking until browned. Season with the chili powder, cumin, salt, and pepper to taste. Stir in the black beans and 1/4 cup of the salsa.
  • Spread a small amount of the salsa (about 1/3 cup) evenly over the bottom of a 9x13 inch baking dish. Warm 3-4 tortillas at a time in the microwave wrapped in a damp paper towel for 30 seconds. Lay the tortillas out on a clean surface and fill each one with about 1/3 cup of the beef filling. Roll the filled tortillas and place seam side down in the prepared baking dish.
  • Top the tortillas with the remaining salsa and cheese, then cover with aluminum foil and bake in the preheated oven for 20-25 minutes until hot and cheese is melted.
  • Serve enchiladas with desired toppings such as sour cream, chopped cilantro, and diced avocado. Enjoy!