Brown in a large skillet:
1 lb ground beef
1 chopped onion
2-4 cloves garlic, chopped
When cooked through add:
1 chopped green bell pepper (I like mine a bit crunchy, so I add the pepper after turning off the stovetop.)
1 can of black beans (or any beans), drained and rinsed. Or, soak and cook beans for a more economical and healthy version. Use about 2 cups of cooked beans for 1 can.
In a separate pan combine to make enchilada sauce:
1 28oz can of tomato sauce
2 T chili powder
2 T cumin
1 t Real Salt or more to taste
Taste sauce and adjust seasonings. If you're not in a rush, the sauce will taste better if you let it simmer for a bit.
*note* I've made the traditional red enchilada sauce from Nourishing Traditions and this one is so much easier and tastes just as good. If you choose to buy jarred sauce, please be careful and read the ingredients. Many store brands add some form of MSG poison. Other code names for MSG are autolyzed yeast extract and hydrolyzed vegetable protein.
Pour 3/4 of sauce into large skillet with meat and onions.
Spoon into tortillas with shredded cheese, lay seam side down into 9x13 pan. Cover with remaining enchilada sauce and top with more shredded cheese.
Bake at 350* covered till warm through and cheese is melted on top.
This recipe can easily be doubled or quadrupled and frozen.
If I am making beef enchiladas, I brown the beef and saute onions and garlic simultaneously. When making chicken enchiladas, I will saute onions/garlic separately since the chicken is usually roasted in the oven or crock pot.