1lb of ground beef, turkey, or shredded chicken
1 can of black beans, rinsed and drained
1 can of red enchilada sauce
1/2 white onion, chopped
1/2 packet of taco seasoning
1 cup of shredded cheese of your choice (I use the Mexican blend)
Hot sauce, optional
Tortillas of your choice
8x8 glass baking dish
Preheat your oven to 375. On the stove top, cook the onion in a little oil. Once it gets translucent, add the ground beef/turkey/shredded chicken and cook through. If using cooked shredded chicken, just warm on stove for a couple minutes. Once cooked, add the black beans, taco seasoning, hot sauce (optional) and about 1/4 the can of enchilada sauce. Cook together until the mixture is your desired consistency. Add a handful of cheese to the mix, if you want. To assemble the enchiladas, pour a small amount of the enchilada sauce in the bottom of the baking dish so the enchiladas do not stick. In each tortilla, fill with meat mixture. Roll the tortillas closed, and put seam side down in the dish. Repeat until the dish is full. You should be able to get about 7-8 enchiladas in the dish. Cover enchiladas with sauce, then top with cheese. Cover with aluminum foil, and bake in the oven for about 15-20 minutes. Then, remove the foil, and bake for an additional 5-10 minutes. Serve warm with salsa, sour cream, guacamole, and cilantro, if desired. Enjoy!
*Note: This will serve about 4 (depending how much people eat). You can easily double this recipe and use a 9x13 baking dish.