Beef And Bean Oamc Enchiladas Recipe

Ingredients for Beef And Bean Oamc Enchiladas

• Ground Beef
• 1 medium onion, chopped
• Jalapeno Pepper
• 1 (15-ounce) can refried beans
• 1 (24-ounce) jar tomato sauce
• 1 teaspoon ground cumin
• Flour Tortillas
• 1 (24 ounce) jar enchilada sauce (or more to taste)
• Cheddar Cheese

How to Make Beef And Bean Oamc Enchiladas

1. Brown 1 lb ground beef in a large skillet over medium-high heat. Drain off any excess grease.
2. Add 1 medium onion, chopped, and 1 jalapeno pepper, minced, to the skillet. Cook until softened, about 5 minutes.
3. Stir in 1 (15-ounce) can of drained and rinsed kidney beans (or your preferred bean), 1 (15-ounce) can of refried beans, 1 (24-ounce) jar of your favorite tomato sauce, and 1 teaspoon of ground cumin.
4. Bring to a simmer and cook for 15 minutes, stirring occasionally, allowing the flavors to meld.
5. While the filling simmers, microwave corn or flour tortillas (about 10-12, 6-inch size) individually for 15 seconds to soften. This makes them easier to roll.
6. Pour 1/2 cup of your favorite enchilada sauce into the bottom of a 9x13 inch baking dish (a 9x9 inch dish may also work, but will require fewer enchiladas).
7. Fill each tortilla with approximately 1/4 cup of the beef and bean mixture. Roll up tightly and place seam-down in the prepared baking dish. Pour the remaining enchilada sauce over the enchiladas.
8. Cover the baking dish with plastic wrap and then aluminum foil. Freeze for up to 3 months.
9. To bake: Thaw enchiladas in the refrigerator overnight. Preheat oven to 350°F (175°C). Sprinkle with 1 cup shredded cheddar cheese (or your preferred cheese). Bake for 30-35 minutes, or until heated through and bubbly. Let stand for 5 minutes before serving.