Bean and Beef Enchiladas

Ingredients
Sauce:
2 cans crushed tomatoes
4 large onions, diced
2 jalapeno peppers, roughly chopped
3 cloves garlic, minced
1/2 bunch cilantro, roughly chopped
salt to season
Bean Enchiladas:
4 cans black beans
1 onion, diced
2 cloves garlic, minced
salt to taste
olive oil
flour tortillas



Beef Enchiladas:
5 pounds ground beef
1 onion, diced
2 cloves garlic, minced
chile powder to taste (a few shakes)
salt and pepper to taste
1 enchilada seasoning packet
olive oil
flour tortillas

Directions
Sauce:
Add all ingredients to a blender and pulse until smooth. Set aside.
Bean:
1. Combine all ingredients and warm in a pan with olive oil.
2. Warm tortillas in a small pan on the stove (for rolling ease).
3. Scoop bean mixture into a tortilla and roll up.


Beef:
1. Heat olive oil in large skillet. Cook onions with seasonings until translucent (just starting to look clear). Transfer to a bowl.
2. Brown meat in same skillet. Season with spices and enchilada packet. Once the meat is nearly cooked add the minced garlic. Cook 3 minutes more and remove from heat. Drain the meat and then mix in the cooked onions.
3. Warm tortillas in a small pan on the stove (for rolling ease).
4. Scoop beef mixture into a tortilla and roll up.

Serve warm with warmed sauce and rice on the side. Additional optional sides:
Sour cream
Salsa
Guacamole
Tortilla chips
Tomato-avocado salad (see below)

Tomato-avocado Salad
Ingredients
6 tomatoes
6 avocado
1 onion, diced
2 cloves garlic, minced
bunch cilantro, finely chopped
1 lime
salt and pepper to season

Directions
Cut the tomatoes and avocados into eighths. Combine the fruit with the onions, garlic, and cilantro. Squeeze with the juice from the lime and season to taste with salt and pepper.



Pictures from top to bottom:
Michelle smiles big as she gets ready to eat her enchiladas.
Enchiladas ready to be consumed.
Adam and Andrew look intense as they fill tortillas and roll them into enchiladas.
The side dishes from dinner.