Tex-Mex Beef Enchiladas

FOR ENCHILADAS

• 1 tbsp. extra-virgin olive oil

• 1/2 medium onion, chopped

• 2 cloves garlic, minced

• 1 lb. ground beef

• 1 tsp. chili powder

• 1 tsp. ground cumin

• Kosher salt

• Freshly ground black pepper

• 1 (19-oz.) can enchilada sauce

• 1 (15-oz.) can corn, drained

• 1 (15-oz.) can black beans, drained and rinsed

• 8 flour tortillas

• 2/3 c. shredded Monterey jack

• 1/3 c. shredded cheddar

FOR TOPPING

• Quartered grape tomatoes

• Diced avocado

• Finely chopped onion

• Fresh cilantro leaves

1. Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in garlic and cook until fragrant, 1 minute more. Add ground beef and cook until no longer pink, about 6 minutes. Drain fat.

2. Return beef mixture to skillet over medium heat. Add chili powder and cumin and season with salt and pepper, then stir in enchilada sauce. Bring to a simmer and cook until sauce thickens slightly, about 3 minutes. Remove from heat and stir in corn and black beans.

3. Add a large scoop of meat mixture onto each tortilla and roll up. Place rolled up tortillas side by side in a 9"-x-13" baking dish and top with cheeses.

4. Bake until cheese is melty, 15 to 18 minutes.

5. Garnish with tomatoes, avocado, onion, and cilantro.