12 oz Ground beef, extra lean 1-15 oz. can Black beans 1 cup Onion, chopped, divided 1 tsp ground Cumin 1 tsp Chili Powder 1 tsp Garlic powder 6-8" Mission 96% Fat Free Tortillas, flour 1-15 oz. can Enchilada Sauce
Spray skillet with non-stick spray. Brown ground beef with half of the chopped onion. Stir in black beans (with juice), ground cumin, chili powder, and garlic powder. Simmer and stir until mixture slightly thickens. Turn off heat and stir in remaining onion. Heat enchilada sauce in shallow pan. Spray 11x8x2 baking dish with non-stick spray. Dip one tortilla in enchilada sauce, completely coating both sides. Lay flat in baking dish, spoon 1/6 of beef and bean mixture down center, and roll up tightly. Repeat with remaining tortillas. The six enchiladas will fill the dish. Spoon any remaining sauce over the top of the enchiladas. Bake at 325 degrees F for 25-30 minutes. Makes 6 servings.
They are in the oven baking now. Very easy to make. I imagine they will freeze well. Taste test: Fair. They are comparable to beef enchiladas you would have in most restaurants. It's the ease in putting them together and the likelihood they will do well in the freezer that earns a 4.