Enchiladas caseras de ternera picada y queso

Ingredientes

• 8 wheat flour tortillas (medium size)
• 500 g minced beef
• 1 can tomato sauce (400 ml, passata or enchilada sauce)
• 1 can black beans (400 g), drained and rinsed
• 200 g grated aged cheese or cheddar
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• Salt and pepper to taste
• Olive oil for cooking
• Sour cream, fresh cilantro, jalapeños and lime to serve

Preparación

1. 1

   Preheat the oven to 200°C (top and bottom heat).Heat a splash of olive oil in a frying pan over medium heat. Sauté the onion and garlic for about 3 minutes until soft and translucent.Add the minced beef and cook over high heat, breaking it up until browned.Season the beef with cumin, smoked paprika, chili powder, salt and pepper. Add half of the tomato sauce and let everything simmer gently for 5 minutes. Turn off the heat.Spoon a thin layer of tomato sauce into the bottom of the baking dish so the enchiladas don't stick.Divide the meat mixture among the tortillas. Add a spoonful of black beans and a little grated cheese to each tortilla. Roll them tightly and place them seam-side down next to each other in the baking dish.Pour the remaining tomato sauce evenly over the enchiladas. Generously sprinkle with the remaining grated cheese.Place the baking dish in the oven for 20 to 25 minutes until the cheese is golden brown and bubbling.Let the enchiladas rest for 5 minutes. Serve with sour cream, fresh cilantro, jalapeños and lime wedges.