ENCHILADA SAUCE

• 2- 8 oz cans tomato sauce (or one 15 oz can)
• 3 cups water
• 4 Tablespoons flour
• 1 teaspoon baking powder
• 1/2 teaspoon onion powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons chili powder 
• 1 teaspoon garlic powder
• 1 teaspoon paprika

FILLING

• 1 pound ground beef¹
• 1 can black beans, drained¹
• 1 small can chopped green chilies (4 oz)
• Enchilada sauce
• Home-style flour tortillas, 6 large or 8 medium size
• 2-3 cups cheddar cheese or colby jack cheese

1. HEAT the oven to 350°. COAT a 9″ x 13″ baking pan with cooking spray.
2. BEGIN the enchilada sauce by combining all the ingredients in a medium-size saucepan. Bring the sauce to a boil then reduce heat to a simmer. Simmer for a few minutes, stirring often. Keep sauce warm while preparing the filling.
3. BROWN the beef in a medium-size skillet. Drain any excess fat from the skillet if needed. Add beans, chilies and 1/2 cup of enchilada sauce to the to the beef. Heat throughly. Use a spatula to divide meat into 6 or 8 portions (depending on tortilla size) in the pan.
4. Add 1 cup of enchilada sauce to the baking pan. SPREAD the sauce to cover the bottom of the pan.
5. ASSEMBLE enchiladas by spooning 1/6th or 1/8th of the filling mixture onto a tortilla. Add 1 Tablespoon of enchilada sauce and about 1 Tablespoon of cheese on top of the filling mixture. 
6. GENTLY roll the filled tortilla shells and and place them, seam side down, in the pan. POUR the remaining sauce over the enchiladas and sprinkle with cheese.
7. BAKE for 15-20 minutes, until cheese is melted and sauce is bubbly.

¹If desired 1/2 pound of ground beef and 2 can of black beans can be used instead of 1 pound of ground beef. No one will miss the beef–the beans add bulk and flavor.

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