Ground Beef and Black Bean Enchiladas


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!


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