leftover chunk of crockpot roast beef, shredded (1 1/2 to 2 cups), and its juices (1 cup)
1 green chile from can, diced finely
1/2 to 3/4 of a small onion, grated (depending on how big your leftover beef is)
1 packet taco seasoning
8 corn tortillas
1 can red enchilada sauce (we use “hot” here in these parts)
1/3 c. mexican or cheddar shredded cheese
fresh ground pepper
1 can black beans, drained and rinsed. (I usually do progresso and don’t use quite the whole thing)
Preheat oven to 350.
Drop meat, chile, onion, taco seasoning and juice into nonstick pan and saute until thickened and hot, stirring frequently.
Dampen 4 paper towels and then ring them out and wrap the stack of tortillas in them. Microwave for about 90 seconds or until soft and pliable.
Pour some enchilada sauce into a 9×13 baking dish, enough to cover the bottom to keep the enchiladas from sticking. Fill each tortilla with beef and beans and roll. When you’ve filled the dish, pour the rest of the enchilada sauce over the rolls and sprinkle the cheese on top. Spray cooking spray onto a piece of aluminum foil and then cover the baking sheet with the foil.
Bake for 30 minutes. Serve with sour cream, if desired.