Beef, Corn, and Refried Bean Enchiladas
8 oz. 93% lean ground beef
1 onion, chopped about 1 cup
1 tomato, chopped
1/2 cup frozen corn kernels
2 cloves of garlic, minced
2 tsp chili powder
1 tsp dried oregano
1 TBSP whole wheat flour
1 can (15 oz) black beans, drained and rinsed
6 Multi-grain tortillas (I use Ole Extreme Wellness)
1 can (10 oz) mild red enchilada sauce
1/2 cup shredded reduced fat Mexican cheese blend
1. Preheat the oven to 350 degrees. Spray a 13″x9″ baking dish with non-stick spray.
2. Heat a large skillet over medium-high heat and add the ground beef; cook, stirring with a wooden spoon to break up any chunks, until no longer pink. Stir in the onion, tomato, corn, and garlic. Cook until the onion starts to soften, 1-2 minutes. Stir in the chili powder and oregano and cook, stirring for about 30 seconds. Sprinkle with flour and cook, stirring occasionally, until thickened. Remove from heat and stir in the beans.
3. Wrap the tortillas between damp paper towels and microwave until warm. Working one at a time, place a tortilla on a work surface and top with 1/2 cup of the beef mixture spread in a line down the center, parallel to the edge of the counter closest to you. Roll up jelly-roll style and place seam side down in the baking dish. Repeat with the remaining tortillas and filling. Pour the sauce over the enchiladas and sprinkle with the cheese. Bake until hot and the cheese has melted, 18-20 minutes. Sprinkle with cilantro and serve immediately.