Beef Enchiladas

Step 1

Make the enchilada sauce: Toast the ancho and guajillo chiles in a dry skillet over medium heat for 30-60 seconds until fragrant. Transfer to a bowl and pour the boiling water over them. Let soak for 20 minutes until softened. Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the onion, garlic, salt, oregano and cumin. Blend until very smooth, 1-2 minutes. Heat the oil in a saucepan over medium heat. Pour in the chile puree and cook, stirring frequently, for 5 minutes. The sauce should be thick enough to coat the back of a spoon.

Step 2

Preheat the oven to 350°F.

Step 3

Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté for 3 minutes until starting to soften. Stir in the garlic and cook for 30 seconds.

Step 4

Add the ground beef to the skillet. Cook, breaking up the meat, until browned and cooked through, about 5-7 minutes. Drain excess grease if needed.

Step 5

Stir in the chili powder, cumin, oregano, black beans, and green chiles. Season with salt and pepper to taste. Remove from heat.

Step 6

Spread 1/2 cup of the enchilada sauce in the bottom of a 9×13-inch baking dish.

Step 7

Warm the tortillas in the microwave or oven until pliable. Place 1/3-1/2 cup of the beef filling down the center of each tortilla. Top with a sprinkle of shredded cheese. Roll up tightly and place seam-side down in the baking dish.

Step 8

Pour the remaining enchilada sauce evenly over the top of the rolled enchiladas. Sprinkle with the remaining shredded cheese.

Step 9

Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly and the enchiladas are heated through.

Step 10

Serve hot, garnished with desired toppings like chopped cilantro, diced avocado, and sour cream. Enjoy!

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