- 2 tsp olive oil
- 1 small yellow onion, chopped
- 1 Tbsp chopped garlic
- 1 (14 ox) can diced fire-roasted tomatoes
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 1/4 C chopped fresh cilantro
- 1/2 lb lean ground beef
- 1 (15 oz) can black beans, rinsed and drained
- 8 corn tortillas
- 1 1/4 C reduced fat shredded cheddar cheese, divided
Preheat oven to 350
Heat oil in a large nonstick skilled. Add onion and cook for about 5 minutes, or until softened. Add garlic and cook for 1 minute longer, but don’t allow garlic to brown. Add tomatoes, coriander, cumin, oregano, salt and pepper. Cook for a few minutes longer. The finished sauce will be a bit chunky. Stir in cilantro.
Meanwhile, cook beef, drain fat and stir in beans. Warm the tortillas in the oven for about 5 minutes to make them easier to roll; remove. Spread 1/2 C sauce into a rectangular baking dish. Divide the beef mixture among tortillas. Fold over tortilla sides, place seam side down in baking dish. Pour remaining sauce on top and bake, uncovered, about 15 minutes. Sprinkle on remaining cheese and bake another 5 minutes until cheese is melted.
Makes 8.