Beef Enchiladas

Ingredients:

For the Filling:

• 1 lb ground beef
• 1/2 onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese

For the Sauce:

• 2 cups enchilada sauce (store-bought or homemade)

For Assembly:

• 8 large flour tortillas
• 1/2 cup shredded cheddar cheese (for topping)
• 1/2 cup shredded Monterey Jack cheese (for topping)

Optional Toppings:

• Sour cream
• Sliced avocado
• Chopped cilantro
• Diced tomatoes
• Sliced black olives

Instructions:

Prepare the Filling:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
3. Add the diced onion, green bell pepper, and red bell pepper to the skillet. Cook until the vegetables are tender, about 5-7 minutes.
4. Add the minced garlic, salt, black pepper, chili powder, ground cumin, paprika, oregano, and crushed red pepper flakes (if using) to the skillet. Stir well to combine.
5. Mix in the corn kernels and black beans. Cook for an additional 2-3 minutes until everything is heated through.
6. Remove the skillet from the heat and stir in the shredded cheddar cheese and Monterey Jack cheese until melted and well combined.

Assemble the Enchiladas:

7. Spread 1/2 cup of enchilada sauce evenly over the bottom of a 9×13 inch baking dish.
8. Lay a tortilla flat on a clean surface. Spoon a generous amount of the beef filling down the center of the tortilla.
9. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

Add Sauce and Cheese:

10. Pour the remaining enchilada sauce evenly over the top of the rolled enchiladas.
11. Sprinkle the shredded cheddar cheese and Monterey Jack cheese over the top of the enchiladas.

Bake:

12. Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
13. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Serve:

14. Allow the enchiladas to cool for a few minutes before serving.
15. Serve with your choice of optional toppings, such as sour cream, sliced avocado, chopped cilantro, diced tomatoes, and sliced black olives.

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Prep Time: 20 mins | Cooking Time: 30 mins | Total Time: 50 mins | Servings: 4-6

Enjoy these delicious and hearty Beef Enchiladas, perfect for a comforting family meal or a special gathering with friends!