rosasparks:

Black Bean filling - I completely made this up.

Soak black beans overnight, rinse and set aside

(You can use canned beans, too.)

Mince 2 cloves of garlic

Heat generous amount of olive oil in pan

Just barely brown garlic and add rinsed beans

Let both saute together and add cumin, to taste

Using old-skool box grater, grate 1/2 yellow onion to beans

Turn down heat and add salt, pepper and a bit of hot sauce and simmer.

Turn off heat after 10-15 minutes, just as the beans start to get sticky.

Cover and set aside.

Seasoned Beef filling

In hot pan, saute beef with salt, pepper.

Add a bit of hot sauce and cook until completely brown

Turn off heat and drain excess fat

Pour meat into a bowl to cool

Corn tortillas

While heating up the meat, wrap as many tortillas as you’d like for enchiladas in foil and roll lightly. Heat in a very cool oven, max 200 degrees. I found that a slightly warm corn tortilla is easier to manage when assembling your dish of enchiladas.

As soon as they steam, take them out and lay flat on counter.

Tomato Sauce

While tortillas are warming, use a mill (or food processor for those of you who are fancy) to grind a can of peeled tomatoes to a sauce. Season with a little salt and pepper and some hot sauce.

Grate a huge amount of cheese, preferrably sharp cheddar.

ASSEMBLE!

Pour one layer of the tomato sauce on the bottom of your baking dish.

Take a tortilla and fill with a little meat, a little beans, top with cheese and roll.

Repeat as many times as you want enchiladas.

Cover the whole lot with tomato sauce and cover with remaining cheese.

Bake in 300 degree oven until sauce bubbles and cheese is molten.

Let stand on counter for 5 minutes, then serve.

We used TONS of sour cream as a topping.