A great weeknight meal that’s quick, easy and full of flavor. Makes great leftovers, too!
Medium yellow onion, diced
1 lb ground beef
1 tsp cumin
1 tsp kosher salt
1/2 tsp oregano
1/4 tsp black pepper
14 oz can black beans, drained
10 oz can tomatoes and chilies, undrained
4 oz can chopped green chilies
4 gloves garlic, minced
1 small can tomato paste
28 oz can green enchilada sauce
Cheddar cheese, shredded
• In a large skillet, saute the yellow onion in olive oil until tender. Add the ground beef and break up into a fine consistency. Saute until browned.
• Season with Goya Sazonador Total Seasoning, cumin, salt, oregano and black pepper.
• Add black beans, tomatoes and chilies, green chilies, garlic and tomato paste. Stir to combine and reduce heat to low. Simmer 10 minutes.
• Spoon filling into flour tortilla, add shredded cheese and roll close. Place into 9×13 casserole dish. Fill dish and then pour green enchilada sauce over burritos. Top with shredded cheese. Bake at 350º for 30-40 minutes or until hot and bubbly.