I love making a pan of enchiladas one night, then having lots of leftovers on hand for lunches throughout the week. When making enchiladas for a family like ours where there is one vegetarian and one meat eater, I like to separate out a small portion of black beans, green chiles and enchilada sauce to use as filling for a couple vegetarian enchiladas, then stuff the remaining with the beef, bean and green chile mixture.
6 large flour tortillas (I strongly recommend you try making them at home. I'll never buy them again!)
½ lb ground beef
½ teaspoon cumin
¼ teaspoon coriander
¼ teaspoon salt
⅛ teaspoon cayenne pepper (optional)
1 can (4 oz) diced green chiles
1 cup black beans
1 can (14- to 15-ounces) enchilada sauce
1½ cups shredded cheese
Heat oven to 375°F. Spray 13x9-inch baking dish with nonstick cooking spray. Set aside.
In medium skillet, brown ground beef. Drain. Add in the cumin, coriander, salt and cayenne, along with the green chiles, black beans and ¾ of the enchilada sauce and stir until well combined.
Spoon heaping ⅓ cupfuls of the meat mixture into the center of each tortilla. Roll tortillas up and place in the prepared pan. Drizzle remaining enchilada sauce on top of rolled enchiladas and sprinkle with cheese. Bake 15 to 20 minutes or until cheese is melted and bubbly and filling is hot. Serve immediately.
Recipe by Espresso and Cream at http://espressoandcream.com/2014/02/quick-black-bean-and-beef-enchiladas.html