Tex-Mex Enchiladas

For Assembly:

• 8-10 corn or flour tortillas
• 1 cup (120g) shredded cheese (for topping)
• ¼ cup chopped cilantro, for garnish
• Sour cream and sliced jalapeños, for serving (optional)

Step-by-Step Instructions

Step 1: Prepare the Enchilada Filling

1. Heat a large skillet over medium heat and add a drizzle of oil.
2. Add the ground beef or shredded chicken and cook until browned.
3. Stir in the onions and cook for another 3-5 minutes until softened.
4. Mix in the black beans, spices (cumin, chili powder, garlic powder, paprika), and season with salt and pepper. Cook for 2-3 minutes until everything is well combined and aromatic.
5. Remove from heat and stir in the shredded cheese. Set aside.

Step 2: Make the Enchilada Sauce

1. In a medium saucepan, heat the vegetable oil over medium heat.
2. Add the flour and whisk continuously for 1-2 minutes to form a smooth roux.
3. Gradually whisk in the chili powder, cumin, garlic powder, and oregano, allowing the spices to bloom.
4. Slowly pour in the broth, whisking to prevent lumps.
5. Stir in the tomato paste and simmer for 5-7 minutes until the sauce thickens. Adjust seasoning with salt as needed.

Step 3: Assemble the Enchiladas

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a large baking dish.
3. Warm the tortillas in a microwave or skillet to make them pliable.
4. Spread a thin layer of the enchilada sauce at the bottom of the baking dish.
5. Place a generous spoonful of the filling in the center of each tortilla. Roll tightly and place seam-side down in the dish.
6. Pour the remaining sauce evenly over the enchiladas, ensuring all are well coated.
7. Sprinkle the top with shredded cheese.

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