Dutch Oven Enchiladas

ingredients

1 ct Tbsp vegetable oil

1 ct large red onion, finely chopped, plus more for garnish

1 ct large bell pepper, finely chopped

2 ct 10-ounce cans red enchilada sauce

1 ct 15 oz can black beans, drained and rinsed

1 tsp. tsp cumin

1 tsp. tsp salt

10-12 6-inch flour tortillas

2 cups finely shredded taco style cheese blend

1 cup shredded mild cheddar cheese

1 ct 4 oz. can canned sliced jalapenors, drained

1 ct Sour cream, for garnish

1 ct Chopped fresh cilantro for garnish

Directions

Preheat oven 375 degrees. Heat oil in a skillet over medium heat. Add onions and peppers and cook until tender, about 4-5 minutes. Remove from heat and set aside.

Coat bottom of a Dutch oven with about 1/4 cup of enchilada sauce and set aside.

Combine black beans, cumin and salt in a small bowl and toss to coat. Divide black bean mixture and taco cheese evenly among tortillas. Roll up each tortilla and place seam side into Dutch oven.

Cover with remaining enchilada sauce and top with cheddar cheese. Cover and bake until cheese is melted and bubbling, about 20-25 minutes.

Garnish with jalapenos, sour cream, red onions, cilantro and serve.