Enchiladas with pulled beef and black beans

Enchiladas with pulled beef and black beans

INGREDIENTS
2 cups of red wine sauce (see the recipe for roast beef, red wine sauce)
1 cup tomato coulis
2 tablespoons marinated jalapeño peppers, drained and chopped
1 tablespoon chilli seasoning
1 teaspoon dried oregano
1 teaspoon ground cumin
3 1/2 cups of fried beef (see the recipe for roast beef, red wine sauce)
1 can black beans, rinsed and drained (19 oz / 540 ml)
3/4 cups roasted red peppers in pots, drained and chopped
10 8 "(20 cm) diameter tortillas
2 cups Monterey Jack cheese or shredded cheddar cheese
1 green onion cut into slices

PREPARATION
Before starting the preparation, consult the recipe for roast beef, red wine sauce, which serves as a base for this dish (see below).

1. In a small saucepan, combine the red wine sauce, tomato coulis, 1 tbsp. to tab (15 ml) chilli, chilli seasoning, oregano and cumin. Heat over medium heat, stirring often, for 5 minutes or until sauce is bubbling. In a 13 "x 9" (33 cm x 23 cm) baking dish, spread about 1 / 2t (125 mL) of the hot sauce.

2. In a large bowl, mix 1 1/2 t (375 mL) remaining sauce, remaining chilli, shredded beef, black beans and roasted peppers. Place 1/3 t (100 ml) of the beef mixture in the centre of each tortilla and roll with the filling. Place the filled tortillas in a single layer of the sauce in the dish. Cover with remaining sauce and sprinkle with cheese.

3. Bake in the preheated oven at 375 ° F (190 ° C) for 20 minutes or until cheese is melted. Sprinkle with green onions.


In our plate: we serve enchiladas topped with slices of avocado and sour cream.