Get prepped

Cup of Yum
1. Preheat your oven to 350°F. Dice your onion, mince the garlic, open the cans of beans and chilies. Chop the cilantro and measure out your seasonings.

Cook the filling

1. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes.
2. Add the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for 30 seconds until fragrant.
3. Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
4. Stir in the black beans and green chilies. Cook for an additional 2-3 minutes until heated through.
5. Stir through the chopped cilantro. Taste and adjustseasoning if necessary.

Assemble the enchiladas

1. Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
2. Place a tortilla on a flat surface and sprinkle with a little shredded cheese.
3. Spoon about 1/3 cup of the beef mixture down the center.
4. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
5. Pour the remaining enchilada sauce over the top of the rolled tortillas, spreading it evenly. Sprinkle the remaining shredded cheese over the top.

Bake the enchiladas

1. Bake 20-25 minutes or until the cheese is melted and bubbly.

Serve

1. Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped fresh cilantro, if desired.
2. Serve the enchiladas warm, with your favorite toppings like sour cream, guacamole, pico de gallo or salsa.