Ingredients:​

For the homemade enchilada sauce:

• 2 teaspoons neutral-flavored oil

• 1 medium yellow or white onion, chopped

• 1 jalapeño, seeds removed and chopped

• 3 cloves garlic, chopped

• 1 tablespoon chili powder

• 2 teaspoons cumin

• 1 ½ teaspoons sugar

• ½ teaspoon salt

• 1 (15 ounce) can tomato sauce

• 1-2 cups water

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​For 6 servings of enchiladas:

• 2 tbsp vegetable oil 

• 1 yellow onion diced 

• 2 cloves garlic minced 

• 1 lb ground beef 

• salt and pepper 

• 15 oz can black beans rinsed and drained thoroughly 

• 12 flour tortillas 

• 3 cups  shredded cheese 

• 1 batch homemade red enchilada sauce or 1 can store-bought enchilada sauce 

• chopped fresh cilantro and green onions for garnish 

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Preparation:

For the homemade enchilada sauce:

• Heat the oil in a skillet or pot over medium heat.

• Saute the onions, jalapeño, and garlic until tender, about 3-4 minutes.

• Add the chili powder, cumin, sugar, and salt and stir in the pan for another minute so that the spices can get slightly toasted and fragrant.

• Add the tomato sauce and water.* Bring the sauce to a simmer and left cook 5 minutes. Taste for seasoning and adjust salt as needed.

• Transfer the sauce to a blender and whirl until smooth.

• Store in a jar or an airtight container for up to 5 days. The sauce can also be frozen or canned as you would other tomato-based sauces. This recipe makes enough sauce for one 9x13 inch pan of enchiladas.

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​For the enchiladas:

• Preheat oven to 350 degrees.

• Add oil to a big skillet and heat over medium high heat. Add ground beef and crumble (use a potato masher to make it easier). Once ground beef is about halfway cooked, add onion, garlic, sauté for 3-6 minutes, stirring occasionally. Drain beef mixture.

• To make the enchiladas, spread a couple of tablespoons of the enchilada sauce over the tortilla. Add beans in a line down the middle of the tortilla, then add in a spoonful of the beef mixture, drizzle some extra enchilada sauce over the meat, then some shredded cheese. Roll up tortilla and place in a greased 9 x 13" baking pan. Continue with remaining tortillas.

• Spread the remaining enchilada sauce over the top of the tortillas, and sprinkle with the remaining shredded cheese.

• Bake uncovered for 20 minutes, broiling the last few minutes if you want the cheese to be a more golden brown. Garnish with chopped cilantro and green onions.