1 lb ground beef
1 white onion, chopped
1 green bell pepper, cut into small strips
10-12 flour tortillas
1 15.5 oz. can black beans, drained
3 C Mexican-blend cheese
kosher salt and freshly ground pepper, to taste
fresh cilantro, garnish
2 C chicken stock
3 Tbsp chili powder
2 Tbsp vegetable oil
2 Tbsp all-purpose flour
3/4 tsp garlic powder
1/2 tsp salt
1/2 tsp oregano
1/2 tsp cumin
1/4 tsp pepper
Preheat oven to 350 F degrees.
Lightly grease a 9x13 baking dish.
Begin the sauce by heating oil in a medium saucepan over medium-high heat and whisking in the flour.
Stirring so it doesn’t burn, cook for 1 minute. Add chili powder, garlic powder, salt, oregano, cumin, and pepper. Stir together.
Gradually pour in chicken stock and continue whisking to get rid of lumps.
Lower heat and let mixture simmer until thick. 12-15 minutes. Remove from heat and set aside.
In a large pan or skillet, brown beef over medium-high heat. Drain and discard fat. Season with salt and pepper and set aside.
In the same pan, sauté onion and bell pepper for 5-7 minutes, or until softened.
Create an assembly line at your workstation by lining up tortillas, sauce, beans, beef, veggies, and cheese.
On a flat surface, lay out a tortilla and spread a medium amount of red sauce over the whole thing. Place beans in a line down the center of the tortilla, then top with beef, vegetables, and cheese.
Roll up the tortilla (don’t worry about folding in the sides) and transfer it to baking dish.
Repeat with remaining tortillas.
Once finished, cover enchiladas with remaining red sauce and cheese.
Bake for 15-20 minutes, or until cheese is melted and enchilada is warmed through.