Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 lb ground beef (450g)
  • 1 medium onion, chopped (about 1 cup)
  • 1 clove garlic, minced
  • 1 packet (1 oz / 28g) taco seasoning
  • 1/2 cup water (120 ml)
  • 1 (15 oz / 425g) can black beans, rinsed and drained
  • 1 (10 oz / 283g) can diced tomatoes and green chiles (like Rotel), undrained
  • 10 corn tortillas (6-inch diameter)
  • 1 (19 oz / 540g) can red enchilada sauce
  • 2 cups shredded cheddar cheese (about 200g)
  • Optional toppings: Sour cream, chopped cilantro, sliced green onions, avocado

Instructions:

  1. Heat oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion to the skillet and cook until softened, about 3 minutes. Stir in minced garlic and cook for another minute until fragrant.
  3. Stir in taco seasoning and water. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
  4. Stir in black beans and diced tomatoes and green chiles. Simmer for another 5 minutes, stirring occasionally.
  5. Lightly heat the corn tortillas. This can be done in a dry skillet over medium heat for a few seconds per side, wrapped in damp paper towels and microwaved for 30 seconds, or wrapped in foil and warmed in the oven. (This prevents them from cracking when rolled.)
  6. Spread a thin layer of enchilada sauce in the bottom of the baking dish. Spoon about 1/4 cup of beef filling down the center of each tortilla. Sprinkle with a small amount of cheddar cheese. Roll up tightly and place seam-side down in the prepared baking dish.
  7. Pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle with the remaining cheddar cheese.
  8. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
  9. Garnish with desired toppings (sour cream, cilantro, green onions, avocado) and serve immediately.