Beef Enchiladas

Preheat the oven to 350 degrees F.

Heat vegetable oil in a medium skillet over medium-high heat. Working one at a time, fry tortilla, turning once, about 7 to 10 seconds per side, just enough to warm the tortilla. Transfer the tortilla to a paper towel-lined plate to drain. Repeat with remaining tortillas.

In a large skillet, heat the olive oil or avocado oil over medium-high heat. Add ground beef, onion, and garlic. Cook until beef is browned and no longer pink, crumbling with a wooden spoon as you go. Drain any excess grease.

Remove the pan from heat. Stir in the black beans and green chiles. Season with cumin, salt, and pepper. Stir in 1 cup of the shredded cheese and ½ cup enchilada sauce.

Pour a ⅓ cup of enchilada sauce into a 9×13-inch baking dish and spread around to lightly coat the bottom of the dish.

Lay a tortilla flat on a clean work surface. Fill each tortilla evenly with the beef mixture. Roll the tortillas tightly and place in the baking dish, seam side down.

Pour the remaining enchilada sauce over the tortillas and top with the remaining shredded cheese.

Bake for 20 to 25 minutes or until the cheese is melted and bubbly. Remove from oven and serve warm with desired toppings.