- 2 teaspoons high-heat oil
- 1/2 red onion, finely chopped
- 2 cloves garlic, minced
- 1 pound lean ground beef
- 2 teaspoons Mexican seasoning (available in our bulk section)
- 1 (14-ounce) can kidney or black beans, rinsed and drained
- 1 cup cooked brown rice
- 2 (15-ounce) cans red enchilada sauce, divided
- 1/2 cup chopped fresh cilantro, divided
- 12 (8-inch) corn or flour tortillas
- 1/2 cup crumbled Cotija cheese
- 1/2 cup shredded mozzarella or Mexican blend cheese
Preheat oven to 350° F.
In a large skillet, heat oil over medium-high heat. Add onions and garlic and cook until soft, 4 to 5 minutes. Add beef and cook until no longer pink, 8 to 10 minutes; drain if necessary. Stir in Mexican seasoning, beans, rice and 1/2 cup enchilada sauce; simmer for 10 minutes. Fold in 1/4 cup chopped cilantro.
Pour enough enchilada sauce to coat the bottom of a 9- by 13-inch baking dish. Warm tortillas in the oven wrapped in foil until just pliable, 2 to 3 minutes.
To assemble: Lay a tortilla on a flat surface and add 1/4 to 1/2 cup beef mixture in the center. Roll up and place seam-side down in the prepared baking dish. Continue until all the beef mixture is used. Top with remaining enchilada sauce and sprinkle with cheeses.
Bake until bubbly and the cheese is melted, 20 to 25 minutes. Top with remaining cilantro.
Any extra beef filling or enchilada sauce (or whole enchiladas) can be frozen for up to 3 months.