Categories: Mexican
Ingredients
- 2 tbsp olive oil
- 1 large red bell pepper, seeded and sliced
- 1 cup sliced red onion
- 15.5 oz. can black beans, rinsed and drained
- 4 garlic cloves, minced
- 1 tbsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 15 oz. can red enchilada sauce, divided
- 6 large flour tortillas
- 1 lb. chopped smoked brisket
- 2 cups shredded Colby-Jack cheese blend, divided
- Lime wedges and sour cream, to serve
- Garnish: fresh cilantro, sliced jalapeno
Directions
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Preheat oven to 350.
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In a large skillet, heat oil over medium-high heat. Add bell pepper and onion; cook, stirring occasionally, until tender, about 5 minutes. Add beans, garlic, cumin, salt and black pepper; cook until fragrant, about 1 minute. Remove from heat.
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In bottom of a 3-quart baking dish, spread 3/4 cup enchilada sauce.
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Divide bell pepper mixture among tortillas, spooning down center of each. Divide brisket and 1 1/2 cups cheese among tortillas. Roll tortillas around filling; place, seam side down, in enchilada sauce in baking dish. Top with remaining enchilada sauce; sprinkle with remaining 1/2 cup cheese.
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Bake until hot and bubbly, 15-20 minutes. Serve with lime wedges and sour cream. Garnish with cilantro and jalapeno.