Beef Enchiladas

Name: Beef Enchiladas
Total time: 45
Yield: 4
Ingredients: nonstick cooking spray, for greasing; 1 tablespoon olive oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon paprika; ¼ teaspoon chili powder; 1 lb ground beef; 3 teaspoons kosher salt; 1 can black beans, drained and rinsed; 2 cups enchilada sauce, divided; 8 medium flour tortillas; 2 cups shredded mexican cheese blend; ¼ cup fresh cilantro, finely chopped; cotija cheese, for garnish - optional

Recipe by Tasty from tasty.co

Lunch 45 Mins.

Ingredients

4 servings

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nonstick cooking spray, for greasing
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1 tablespoon olive oil
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1 medium yellow onion, diced
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3 cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon paprika
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¼ teaspoon chili powder
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1 lb ground beef

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3 teaspoons kosher salt
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1 can black beans, drained and rinsed
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2 cups enchilada sauce, divided
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8 medium flour tortillas
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2 cups shredded mexican cheese blend
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¼ cup fresh cilantro, finely chopped
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cotija cheese, for garnish - optional

Instructions

Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with nonstick spray.
Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, cumin, paprika, and chili powder and cook, stirring constantly, until aromatic, about 30 seconds.
Add the ground beef and cook, breaking up with a wooden spoon, until the beef is browned and cooked through, about 5 minutes. Add the salt and black beans and continue cooking until warmed through, about 3 minutes. Remove the pan from the heat.
Add 1 cup of enchilada sauce to the bottom of the prepared baking dish and use a spatula to spread evenly.
Scoop ½ cup of the beef mixture onto the lower half of a tortilla, then roll up. Place the rolled tortilla seam side-down in the baking dish. Repeat with the remaining beef and tortillas, arranging in a row.
Top with the remaining cup of enchilada sauce. Sprinkle the shredded Mexican cheese on top.
Bake until the cheese has melted, about 10 minutes.
Top the enchiladas with the cilantro and Cotija cheese, if desired, and serve immediately.
Enjoy!