{Healthy} Beef and Bean Enchiladas

Awesome. Delicious. And guess what kind of beef I used? Canned. From the Lindon Cannery. It was delicious and it was so easy because of the canned meat.

Photo Credit to canyoustayfordinner.com

{Healthy} Beef and Bean Enchiladas
2 tsp olive oil
2 cups sliced bell peppers, any color
1 medium onion, sliced
2 cloves garlic, minced
8 oz lean ground sirloin
1 15 oz can black beans, drained and rinsed
1 tablespoon chili powder
1 tablespoon ground cumin
½ tsp paprika
pinch cayenne pepper
½ tsp salt
12 6″ whole wheat tortillas {I used 8-10" tortillas)
1 16 oz jar salsa, divided
1 cup shredded Monterrey Jack cheese, or any blend you like

Heat a large skillet over medium high heat. Add olive oil, swirling to coat. Add the peppers and onions and saute for about 5 minutes, until softened. Add the garlic and stir for 30 seconds.

Add ground beef {or canned shredded beef} and use a fork to crumble it. Cook for about 4-5 minutes, or until the mixture is no longer pink.

Stir in the chili powder, cumin, paprika, cayenne, salt, black beans, and ¼ cup of the salsa. Mix well.

Now preheat your oven to 350º F. Spread half of the remaining salsa over the bottom of a 13×9” baking pan.

Lay your tortillas on a clean work surface and spoon a heaping ¼ cup onto the center of each. Roll tightly and line them up, closely packed into the baking pan, seam side down.

When all of the tortillas have been filled and placed into the pan, evenly pour the remaining salsa over the top.

Sprinkle the pan with the cheese.

Bake for 20 minutes. Allow the enchiladas to cool for about 10 minutes before serving. Garnish with sour cream and fresh cilantro.

Recipe Source: Can You Stay for Dinner