ENCHILADAS
INGREDIENTS
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2 Tbsp vegetable or canola oil
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1 yellow onion, diced
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2 cloves garlic, minced
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1.5 lbs ground beef (can substitute ground turkey or cooked and shredded chicken)
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salt and pepper
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1 (4 oz) can diced green chiles, I used mild
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1 (15.5 oz) can black beans, rinsed and drained thoroughly
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8-10 flour tortillas
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3 cups Mexican-blend shredded cheese
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chopped fresh cilantro and green onions, for garnish
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Red Enchilada Sauce
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2 Tbsp. vegetable or canola oil
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2 Tbsp. all-purpose or gluten-free flour
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4 Tbsp. chili powder
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1/2 tsp. garlic powder
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1/2 tsp. salt
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1/4 tsp. cumin
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1/4 tsp. oregano
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2 cups chicken or vegetable stock (I substituted Swanson’s chicken broth here, and it still came out well.)
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