Beef and Bean Enchiladas

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 can 15 ounces red enchilada sauce (or use our homemade recipe)
• 1 teaspoon ground coriander
• 1/2 teaspoon fresh ground black pepper
• 1 pound lean ground beef (I like 88%)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon onion powder
• 1 can (15 ounces) green chile sauce
• 1 can (7 ounces) diced green chiles
• 1 can (15 ounces) pinto beans, drained and rinsed
• 12 –16 corn tortillas (6-inch size, depending on how full you stuff them)
• 8 ounces Colby Jack cheese shredded (about 2 cups)
• 1 can (4 ounces) black olives, diced
• Fresh cilantro chopped (for garnish)
• Sour cream (for garnish)

Instructions

1. 1

   Preheat the Oven: Preheat oven to 400°F. Wrap 12 –16 corn tortillas in aluminum foil and place them in the oven while it preheats (5-8 minutes). This softens them so they don’t crack when rolling.

2. 2

   Brown the Beef: Heat a large skillet over medium-high heat. Add 1 pound lean ground beef, 1/2 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, and 1 teaspoon onion powder. Cook until browned and crumbly, about 5–6 minutes, breaking it apart with a spatula as it cooks. Transfer the beef to a bowl and set aside (leave any browned bits and juices in the skillet — that’s flavor!).

3. 3

   Make the Red Sauce: In the same skillet, 2 tablespoons unsalted butter over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for 1–2 minutes until golden and nutty. Slowly whisk in 1 cup chicken stock until smooth. Stir in 1 can 15 ounces red enchilada sauce (or use our homemade recipe), 1 teaspoon ground coriander, and 1/2 teaspoon fresh ground black pepper. Bring to a gentle boil, then reduce heat and simmer for 3–5 minutes until slightly thickened. (Building the sauce in the beef pan adds tons of flavor from the browned bits!)

4. 4

   Reserve Some Sauce: Scoop out about 1 cup of the sauce and set it aside — this will be used to top the enchiladas later.

5. 5

   Build the Filling: Return the cooked beef to the skillet with the sauce. Stir in 1 can (15 ounces) green chile sauce, 1 can (7 ounces) diced green chiles, and 1 can (15 ounces) pinto beans, drained and rinsed. Cook until heated through, about 3–4 minutes.

6. 6

   Prepare the Baking Dish: Remove tortillas from the oven. Spread 1 cup of the beef mixture across the bottom of a 9x13-inch baking dish.

7. 7

   Fill and Roll the Enchiladas: Place a tortilla on a clean work surface. Spoon about 1/4 cup of the beef mixture down the center. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.

8. 8

   Top the Enchiladas: Pour the reserved red sauce evenly over the rolled enchiladas. Sprinkle 8 ounces Colby Jack cheese shredded (about 2 cups) on top, then scatter 1 can (4 ounces) black olives, diced.

9. 9

   Bake: Bake uncovered for 7–10 minutes, or until the cheese is fully melted and bubbly.

10. 10

    Garnish and Serve: Remove from the oven. Let sit for 5 minutes to set, then garnish with Sour cream and Fresh cilantro chopped (for garnish). Serve hot and enjoy!