Beef & Bean Enchiladas
I couldn't even wait to take a picture before I ate them. DELISH.
I guess authentic Mexican doesn't really occur to me at 1:30 in the afternoon, the only thing that does is messy, gooey, cheesy, beefy enchiladas. Screw the finished photo and just let me shovel them into my mouth.
So I went a little Sandra Lee here - but don't give me too much crap, because not only did I not go authentic (like use corn tortillas instead of flour tortillas), but I just shoved stuff into the tortillas and prayed that it would be good.
And alas... I've got leftovers to satisfy... YUM.
Beef & Bean Enchiladas.
1 lb ground beef
1 can of black beans
1/2 onion, roughly chopped
1 tbsp cumin
1 tbsp chili powder
1 clove of garlic - roughly chopped OR put through a garlic press. Whatevs..
1/2 cup of water
Cheese for topping
1 can of enchilada sauce that you find in the Mexican/Latino section of the store or from a Mexican food market. Yes, I did actually go to a Mexican market for this on my way home from work. HA.
Preheat oven to 400 degrees.
Make the beef mixture. Ground the brown beef, drain off the fat. Add in the onion. Once the onion is clear add in the garlic, bean, cumin, chili powder and water. Let simmer until mixture is nice and thick.
Fill tortillas with beef mixture and squish into a rectangular pan. Top with enchilada sauce. Top with cheese. Bake for roughly 20 minutes or until cheese is super bubbly and makes your mouth water.
Serve topped with sour cream, guac, green onions, or anything else that your little heart desires.