I LOVE Mexican food, and these beef and bean enchiladas did not disappoint! SO easy, and a pretty quick too. This is the perfect fall meal, its a hot meal, and doesn't take to long which is great since school is back and lots of activities are happening. I did shredded lettuce, tomatoes. sour cream, and avocado on the side. I would recommend not baking them for 30 minutes I feel that may be to long, just keep an eye and when the cheese is melted and its slightly brown take them out. Definitely try this recipe its delicious!

BEEF & BEAN ENCHILADAS

• Active Time : 20 Minutes
• Total Time : 50 Minutes
• Serves : 8

INGREDIENTS

• 1 pound lean ground beef
• 1 cup chopped onion
• 1 15 ounce can Essential Everyday Black Beans rinsed and drained
• 3 10 ounce cans Essential Everyday Mild Enchilada Sauce
• 4 cups Essential Everyday Fancy Shredded Mexican Style Cheddar Jack Cheese divided
• 8 8-inch flour tortillas

DIRECTIONS

In large skillet over medium heat, cook and crumble beef and onions until no longer pink; drain. Stir in black beans and 1½ cans enchilada sauce.

Place 1/3 cup enchilada sauce in bottom of a 13×9-inch baking dish. Place ½ cup meat mixture and ¼ cup cheese in each tortilla; roll up. Place in baking dish; top with remaining enchilada sauce and cheese.

Bake in a preheated 375°F oven 30 minutes or until cheese is bubbly and golden brown.