A delightful twist on classic enchiladas, combining savory beef, creamy beans, and a zesty homemade sauce.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking for the enchiladas.
In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
Use a wooden spoon to break up the beef for even cooking.
Add the black beans, chopped onion, garlic powder, chili powder, cumin, salt, and black pepper to the skillet. Stir well and cook for 5 minutes.
Ensure the beans are well mixed with the spices for a flavorful filling.
In a mixing bowl, combine the tomato sauce, green chilies, chili powder, cumin, and garlic powder. Mix well.
Taste the sauce and adjust the seasoning as needed.
Spread a thin layer of the sauce on the bottom of a baking dish.
This prevents the tortillas from sticking to the dish.
Place a portion of the beef and bean mixture in the center of each tortilla. Roll them up and place seam-side down in the baking dish.
Don't overfill the tortillas to make rolling easier.
Pour the remaining sauce over the rolled tortillas, spreading it evenly.
Ensure all tortillas are covered to prevent drying out during baking.
Cover the dish with foil and bake in the preheated oven for 25 minutes.
Covering with foil helps retain moisture.
Remove the foil, sprinkle the shredded cheese over the enchiladas, and bake for an additional 10 minutes until the cheese is melted and bubbly.
For a golden top, broil for the last 2 minutes.
Serve the enchiladas hot, garnished with fresh cilantro or sour cream if desired.
Pair with a side of guacamole or salsa for added flavor.
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