This dish works perfectly as a freezer meal.
For the Filling
- 2 tablespoons olive oil
- 1 1⁄2 pounds lean ground beef
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 tablespoons taco seasoning
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 can diced green chiles, 4 oz
- 1 can black beans, 15 oz, rinsed and drained
- 3⁄4 cup sour cream
- 4 cups monterey jack cheese
- 1 can red enchilada sauce, 15 oz
- 10 - 12 8 inch flour tortillas
Pre-Heat Oven to 350 degrees
Making the Filling
- Over medium-high heat, in a skillet add oil and ground beef, cook until browned and fully cooked then add the onion and cook until browned and softened, about 6-10 minutes.
- Then add garlic, cumin, coriander, salt, and pepper and cook for 1-2 minutes.
- Remove from heat and stir in green chillies, sour cream, black beans, and half the cheese.
Putting it all together
- In a 9 x 13 baking dish, pour about 1/2 the can of enchilada sauce on the bottom of the pan and spread evenly.
- Place an even amount of filling mixture at the center of each tortilla and roll and place in the prepared pan, seam side down. Repeat until the filling mixture is gone.
- Top with remaining enchilada sauce and cheese.
- Place foil over the pan and bake for 20 minutes, remove foil and bake until cheese is golden brown and enchilada sauce is bubbling, about 10-15 more minutes.
- Let it cool for 10 minutes before serving.
- Optional toppings: fresh cilantro, sour cream, diced avocado, diced raw onions