A delightful twist on classic enchiladas, featuring a rich beef and bean filling wrapped in soft tortillas and topped with a flavorful homemade sauce.
Preheat your oven to 350°F.
Preheating ensures even cooking for the enchiladas.
In a large skillet, cook the ground beef with the chopped onion and minced garlic over medium heat until the beef is browned.
Stir frequently to prevent sticking and ensure even cooking.
Drain any excess grease from the skillet.
Use a spoon to carefully remove the grease for a healthier dish.
Add the diced tomatoes, green chilies, and black beans to the skillet. Stir to combine.
Simmering the mixture allows the flavors to meld together.
Reduce the heat to low, cover, and let the filling simmer while you prepare the sauce.
Stir occasionally to prevent sticking.
In a mixing bowl, whisk together the red chili powder, cumin, garlic powder, flour, butter, tomato paste, and hot water until smooth.
Ensure the butter is melted for a smooth sauce.
Dip each tortilla into the sauce to coat thoroughly.
Coating the tortillas in sauce prevents them from drying out during baking.
Place a portion of the filling onto one end of each tortilla, then roll it up and place it seam-side down in a baking dish.
Arrange the enchiladas snugly in the dish to keep them from unrolling.
Pour any remaining sauce over the rolled tortillas, spreading it evenly.
Covering the enchiladas with sauce ensures they stay moist.
Cover the dish with aluminum foil and bake for 15 minutes.
Covering the dish helps the enchiladas heat evenly.
Remove the foil, sprinkle the shredded cheese over the enchiladas, and bake uncovered for an additional 5 minutes, or until the cheese is melted.
For a golden finish, broil the cheese for the last minute.
Serve the enchiladas warm with your favorite sides like rice, sour cream, or guacamole.
Garnish with chopped cilantro or a squeeze of lime for added freshness.
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