Name: Beef Enchiladas
Prep time: 10 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 1 tbsp. extra-virgin olive oil; 1/2 medium onion, chopped; 2 cloves garlic, minced; 1 lb. ground beef; 1 tsp. chili powder; 1 tsp. ground cumin; Kosher salt; Freshly ground black pepper; 1 (19-oz.) can enchilada sauce; 1 (15-oz.) can corn, drained; 1 (15-oz.) can black beans, drained and rinsed; 8 flour tortillas; 2/3 c. shredded Monterey jack; 1/3 c. shredded cheddar; Quartered grape tomatoes; Diced avocado; Finely chopped onion; Fresh cilantro leaves

Step 1Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in garlic and cook until fragrant, 1 minute more. Add ground beef and cook until no longer pink, about 6 minutes. Drain fat.

Step 2Return beef mixture to skillet over medium heat. Add chili powder and cumin and season with salt and pepper, then stir in enchilada sauce. Bring to a simmer and cook until sauce thickens slightly, about 3 minutes. Remove from heat and stir in corn and black beans.

Step 3 Add a large scoop of meat mixture onto each tortilla and roll up. Place rolled up tortillas side by side in a 9"-x-13" baking dish and top with cheeses.

Step 4 Bake until cheese is melty, 15 to 18 minutes.

Step 5 Garnish with tomatoes, avocado, onion, and cilantro.