Southwest Beef and Black Bean Enchiladas

By DebCooks

A really quick way to make enchiladas.

Ingredients

• 1 17oz fully cooked Homestyle beef pot roast
• 1 8oz can tomato sauce
• 2/3 c Ortega Medium Salsa Verde
• 6 flour tortillas
• 8 oz shredded Monterey Jack Cheese
• 1 15 oz Black Beans, drained and rinsed
• 2 T chopped green chilies

Preparation

Step 1

Preheat oven to 400. Microwave pot roast on high 2-3 minutes or until warm. Transfer gravy from pot roast to a saucepan. Finely shred the meat and place in a bowl. Stir tomato sauce and salsa verde into the gravy and cook on medium heat for 3-4 minutes. Add 3/4 c of the gravy mixture to pot roast. Spread 1/2 c of the gravy mixture in the bottom of a 9 x 13 pan. Spoon down the center of each tortilla 1/3 c beef mixture, 1/4 c cheese, 3 T black beans and 1 teaspoon chilies. Roll tortillas around filling and place seam down in baking dish. Top enchiladas with remaining gravy mixture and 1/2 c cheese. Bake 18-20 minutes or until cheese melts and enchiladas have browned slightly.
When serving top with sour cream, sliced black olives, and sliced green onions. These go great with refried beans and mexican rice on the side.