Directions

• Prepare the Filling:
• Preheat the oven to 375°F (190°C).
• In a large skillet, cook the ground beef or chicken over medium heat until browned and cooked through. Drain any excess fat.
• Add the chopped onion and minced garlic to the skillet, cooking until the onion is translucent.
• Stir in the black beans, corn, shredded cheddar cheese, ground cumin, chili powder, paprika, salt, and black pepper. Cook for another 5 minutes, stirring occasionally, until the cheese is melted and the mixture is well combined. Remove from heat.
• Assemble the Tortillas:
• Place a large spoonful of the filling mixture in the center of each tortilla.
• Roll the tortillas tightly, folding in the sides as you roll to enclose the filling.
• Place the rolled tortillas seam-side down in a greased baking dish.
• Top and Bake:
• Pour the enchilada sauce or salsa evenly over the rolled tortillas.
• Sprinkle the shredded Mexican blend cheese on top.
• Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
• Serve:
• Garnish with sliced green onions, chopped fresh cilantro, and sliced black olives if desired.
• Serve hot with a side of sour cream, guacamole, or your favorite dipping sauce.