Enchiladas

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound ground beef or chicken
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) enchilada sauce
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 8-10 flour tortillas
• Salt and pepper to taste
• Optional toppings: diced tomatoes, sliced green onions, sour cream, guacamole

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.
3. Add the ground beef or chicken to the skillet, breaking it up with a spoon or spatula. Cook until browned and cooked through. If there’s excess grease, you can drain it.
4. Stir in the black beans and half of the enchilada sauce. Season with salt and pepper to taste. Allow the mixture to simmer for a few minutes, stirring occasionally.
5. Take a tortilla and spoon a generous amount of the meat and bean mixture onto it. Roll it up tightly and place it seam-side down in a greased baking dish. Repeat this process with the remaining tortillas and filling.
6. Pour the remaining enchilada sauce over the rolled tortillas, covering them completely. Sprinkle the shredded cheese evenly over the top.
7. Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for about 20-25 minutes or until the enchiladas are heated through and the cheese is melted and bubbly.
8. Remove the foil and continue baking for an additional 5 minutes to allow the cheese to brown slightly.
9. Once done, take the enchiladas out of the oven and let them cool for a few minutes. Serve them warm with your choice of toppings such as diced tomatoes, sliced green onions, sour cream, or guacamole.

Enjoy your homemade enchiladas!