Ground Beef Enchiladas ***Prep Time 20 minutes - Cook Time 30 minutes
Drain and rinse black beans. Preheat oven to 350 degrees. To prepare enchilada sauce, whisk 3 T. of flour (or GF substitute) in a small bowl with the seasonings for the sauce (marked 2S). In a cast iron or large skillet add 2 T. of butter and 2 T. of olive oil on medium heat, whisk in the seasoning mixture and stir, then whisk in the tomato paste and stir, cook 1 minute. Reduce the heat to low. Whisk in the broth container slowly. Whisk out any lumps, do this with just a small amount of broth and then when it’s smooth you can add the rest of the broth. Let this simmer for 5-7 minutes. It should thicken as it cools a little also. Meanwhile, it is recommended to flash fry your corn tortillas. Add oil to the bottom of the skillet and cook each tortilla for 10 seconds on each side until soft and small bubbles. Do not cook until crunchy or hard. Place on a paper towel lined plate. Add the beef to the skillet with the onions, on medium heat, and brown beef, breaking it apart. Sprinkle the seasonings marked 2M over the beef as it cooks. Stir in ½ C. of enchilada sauce, black beans, and ½ C. of cheese. Stir. Spread ½ C. of sauce, thinly, over bottom of 9x13 pan. Add a scoopful of filling to each tortilla and roll, place seam side down, and layer in the pan. Top with remaining sauce and sprinkle with cheese. Cover with foil and bake for 30 minutes. Top with diced tomato and any other at home toppings.