Ground Beef Enchiladas

Adjust the oven rack to the center. Preheat the oven to 350°F (180°C), or 160°C for a fan oven.

Make Enchilada Sauce: In a saucepan over medium-high heat, heat 2 tablespoons olive oil. Add flour, cook while stirring for 1-2 minutes.

Gradually add chicken stock, whisking continuously. Stir in tomato sauce, 1 tablespoon taco seasoning, sugar, and salt. Remove from heat once combined and slightly thickened.

Cook the Meat: In a skillet over medium-high heat, heat 1 tablespoon olive oil. Add ground beef, onion, and garlic. Cook, breaking apart with a spoon, until beef is no longer pink.

Mix in black beans, green chiles, 1 tablespoon taco seasoning, and ½ cup of the enchilada sauce. Remove from heat.

Warm up the tortillas in the microwave for 10 seconds, just to make sure that they are soft and pliable.

To assemble enchiladas, spread about ½ cup of enchilada sauce in the bottom of a 9x13 inch (23x33 cm) baking pan.

Place meat filling on the edge of each tortilla, sprinkle with 1 tablespoon of cheese, roll tightly, and place seam side down in the pan.

Pour the remaining enchilada sauce over the enchiladas and spread evenly. Top with the remaining shredded cheese.

Place in the oven and bake uncovered for 20 minutes, until cheese is melted and bubbly. Garnish with chopped cilantro before serving.