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Sauce Ingredients
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.

Enchilada Ingredients
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
Cooking spray
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.