1 lb. Ground Beef
1/2 Yellow Onion, diced finely
1/4 C Sweet Bell Pepper, diced finely
2 Cloves Garlic, minced
2T Taco Seasoning
1 T Fresh Cilantro, finely chopped
1/2 T Fresh Oregano, finely chopped
1/2 tsp. Cumin
Salt and Pepper to taste (amounts may depend on taco seasoning used)
15.5 Can Black Beans, rinsed and drained
10.25 Can Chili Beans, not drained
1 1/2 C Finely Grated Mexican Blend Cheese
1/2 C Finley Grated Mexican Blend Cheese (for topping)
8 Large Flour Burrito Shellas
10oz. Can Green Enchilada Sauce
1 C Sour Cream
1 1/2 tsp. Garlic Salt
1 tsp. Chili Powder
1 tsp. Cumin
1 tsp. Paprika
-Place chili beans and sauce in food processor and blend until smooth, set aside.
-In large skillet over medium heat cook beef, onion, garlic and peppers. Cook until meat is done and veggies are soft. Drain off any excess grease.
-Reduce heat and stir in chili beans, black beans, taco seasoning, cumin, cilantro, oregano, salt and pepper. Cook covered for 7-10 minutes. Remove from heat and allow to cool some before making enchiladas.
-Combine all sauce ingredients in bowl with whisk, set aside.
-Divide meat mixture between all shells, top with 1 1/2 C Cheese. Fold over shells and place in grease 13X9 inch glass baking dish (I find I get the best results with glass versus metal), pour over sauce, and top with 1/2 C Cheese.
-Cover with foil, bake 350 degrees for 20 minutes, remove foil and bake an additional 15 minutes. Remove from oven and allow to cool before serving. Enjoy!