1. Beef and Black Bean
Enchiladas
Although I live by myself, most of my recipes can be doubled or tripled:
enough to feed a crowd or to last as leftovers for several days. This Beef & Black
Bean Enchiladas recipe serves as a perfect example.

2. Using simple ingredients, you can make a hearty meal that takes minutes to
put together and can be served for lunch or dinner. If you have kids in your
household, I'm sure they'd be more than happy to help you assemble the
enchiladas.
Ingredients
 1 pound ground beef
 lime salt to taste
 1 teaspoon ground cumin
 1 teaspoon chili powder
 19 ounce can enchilada sauce
 1 cup brown rice, cooked according to directions on the package
 14.5 ounce can diced tomatoes, drained
 1/2 green chili pepper, minced
 8 flour tortillas
 15.5 ounce can black refried beans
 2 cups sharp cheddar cheese
Extras: sour cream, cilantro, salsa, guacamole
Directions
1. Brown the ground beef with lime salt, chili and cumin. Add 1/2 cup of enchilada
sauce. Mix.
2. Add drained tomatoes and diced chili pepper to the rice. Mix.
3. To assemble the enchiladas, spread refried black beans on a tortilla. Top with
rice and ground beef mixture. Top with cheddar cheese. Roll.

3. 4. Preheat the oven to 375.
5. Add enough enchilada sauce to cover the bottom of 9x13 Pyrex dish. Once the
enchiladas are rolled, put them into the sauced dish seam-side down. Top with
the remaining enchilada sauce and cheese.

4. 6. Bake for 20 minutes.
7. Serve enchiladas with sour cream, salsa, cilantro and guacamole (I wish I had
guacamole, but I did not).
Variations: the beauty of this dish is how versatile it is. You can substitute ground
beef with ground turkey or chicken, or use leftover pulled pork. You can make the
entire dish vegetarian! Of course you can also use any type of cheese you want
and add regular black or pinto beans instead of refried beans.
Source: http://www.mangotomato.com/2009/10/beef-black-bean-enchiladas.html