3 tbsp olive oil
1 tbsp flour
1 tsp cup chili powder
1 tsp Ancho Powder
2 cups chicken stock
10 ounces tomato paste
1 tsp dried oregano
1 tsp ground cumin
1/2 teaspoon salt
Over medium heat, in a saucepan heat oil.
Add flour, stirring with a wooden spoon or a wisk. Cook for 1 minute.
Add chili powder and cook for 30 seconds.
Add stock, tomato paste, oregano, and cumin. Stir to combine.
Bring to a boil, reduce heat to low and cook for 10 minutes.
Adjust the seasonings. Set aside.
1 lb ground sirloin
2 teaspoons olive oil
1 large onion, chopped
4 tsp garlic, minced
1 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp salt
1 tbsp tomato paste
15 oz black beans, rinsed and drained
1/2 cup chicken broth
1 lime, squeezed
4 cups water
12 (6-inch) ortillas, at room temperature
2 1/2 ounces shredded Mexican blend cheese
2 ounces Monterey Jack cheese, shredded (about 1/2 cup packed)
3 green onions, thinly sliced
6 tbsp sour cream
Heat a large skillet over medium-high heat.
Add beef and sauté until browned and cooked through.
Remove beef from pan using a slotted spoon; discard juice in pan.
Return pan to medium heat. Add oil to pan.
Add onion and garlic and cook 5 minutes or until tender, stirring occasionally.
Add oregano, cumin and salt and cook 1 minutes, stirring constantly.
Stir in tomato paste and cook 1 minute, stirring frequently.
Stir in beef, beans, and 1/2 cup broth and bring to a boil, scraping pan to loosen browned bits. Cook 1 minute, stirring occasionally.
Remove from heat; stir in lime juice.
Preheat oven to 400°
Coat a 13 x 9-inch baking dish with cooking spray and spread 1/2 cup enchilada sauce in the bottom.
Place 2 cups hot water in a wide bowl.
Working with 1 tortilla at a time, dip tortillas in water for 2 seconds.
Place one tortilla on a flat work surface and spoon 3 tablespoons beef mixture onto 1 end of each tortilla and roll enchiladas up. Arrange enchiladas, seam-side down, in prepared dish.
Repeat procedure with remaining tortillas and beef mixture.
Pour remaining sauce over enchiladas, along with leftover filling and top with cheese.
Bake at 400° for 20 minutes or until lightly browned and bubbly.
Sprinkle with sliced green onions and serve with sour cream.