Beef Enchilada Recipe

1. Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray.
2. To a large skillet, add ground beef, onions, and garlic. Cook, stirring occasionally and breaking up the meat as you go, for about 8-10 minutes, or until the meat is no longer pink. Drain excess grease if necessary.
3. Turn off the heat. Stir in the black beans, green chiles, and taco seasoning. Set aside.
4. In a large bowl, combine the Monterey Jack cheese and cheddar cheese. Set aside.

Assembly

1. Pour ½ cup of the enchilada sauce into the bottom of a 9×13-inch baking dish, spreading it evenly. Set aside.
2. Working one at a time, spread 2 tablespoons of enchilada sauce over the surface of a tortilla. Spoon ½ cup of the beef mixture into the center. Top with ¼ cup of cheese mixture.
3. Roll up the tortilla tightly. Place it seam-side down into the baking dish. Repeat with the remaining tortillas.
4. Pour the remaining enchilada sauce over the tops of the filled tortillas. Then, top with the remaining cheese.
5. Bake 30-33 minutes, or until bubbly and slightly crispy on the outside.
6. Garnish with cilantro, diced tomatoes, and sour cream if desired. Serve warm.