Bea's Enchilladas

My mom made this quite often when I was growing up and it was a family favorite. I make it now for my husband who loves it. It's not quite hot enough for him, so I serve him a side of chopped fresh jalapenos.

• Ready In: 40 mins
• Serves: 12
• Yields: 12 enchilladas

Ingredients

• Filling

• 1  lb ground beef
• 1  garlic clove, minced
• 2  teaspoons salt
• 1  tablespoon vinegar
• 1  tablespoon water
• 1  tablespoon chili powder
• 1 (15 ounce) can black beans

• Sauce

• 1  garlic clove, minced
• 1⁄4 cup onion, chopped
• 3  tablespoons  oil
• 2 (8 ounce) cans tomato sauce
• 1  tablespoon vinegar
• 1  beef bouillon cube
• 1  cup water
• 1 (4 ounce) can  diced mild green chilies
• 1⁄4 teaspoon cumin
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Filling:
2. Brown ground beef in skillet; drain fat and saute garlic till tender. Add remaining ingredients and simmer while you prepare the sauce.
3. Sauce:
4. Saute onion & garlic in oil; add remaining ingredients. Fill 12 tortillas with meat mixture; roll, putting seam side down in oblong baking dish.
5. I use small cake pans and freeze all but one since there's just the 2 of us. Cover with sauce, then top with 1 cup shredded cheddar cheese.
6. Bake for 25 minutes at 350 degrees Farenheit.