Beef and Black Bean Enchiladas
I'm into black beans lately. So you here you go... black beans in your enchiladas!
Adapted from: My Recipes
8 oz. ground sirloin (1/2 lb.)
2 t. olive oil
2 c. chopped onion
4 t. minced fresh garlic
1 t. dried Mexican oregano
1/2 t. ground cumin
1/4 t. kosher salt
1 T. no-salt-added tomato paste
2/3 c. rinsed and drained organic black beans
1/2 c. fat-free, lower-sodium chicken broth
1 T. fresh lime juice
4 c. water
3-4 (burrito-size) flour tortillas, at room temperature
2 1/2 ounces sharp cheddar cheese, shredded (about 2/3 cup packed)
2 ounces Monterey Jack cheese, shredded (about 1/2 cup packed)
3 green onions, thinly sliced and divided
Heat a large skillet over medium-high heat. Add beef; sauté 5 minutes or until browned. Remove beef from pan using a slotted spoon; drain on paper towels. Wipe pan with paper towels. Return pan to medium heat. Add oil to pan; swirl to coat. Add onion; cook 8 minutes or until tender, stirring occasionally. Add garlic and next 3 ingredients (through salt); cook 2 minutes, stirring constantly. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in drained beef, beans, and 1/2 cup broth; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute, stirring occasionally. Remove from heat; stir in lime juice.
Place one tortilla on a flat work surface; spoon 3 tablespoons beef mixture onto 1 end of each tortilla. Roll enchiladas up jelly-roll style. Repeat procedure with remaining tortillas and beef mixture. Spread 1/2 cup sauce in the bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange enchiladas, seam-side down, in prepared dish. Pour remaining sauce over enchiladas. Top with cheeses. Bake at 400° for 20 minutes or until lightly browned and bubbly. Let stand 10 minutes. Sprinkle with 3 sliced green onions.