Beef Enchiladas

Preheat oven to 350℉. Lightly coat a 13- x 9-inch baking dish with cooking spray, and set aside.

Heat oil in a large skillet over medium-high. Add onion, peppers, and garlic; cook, stirring often, until slightly softened, about 4 minutes. Transfer onion mixture to a large bowl, and set aside.

Without wiping skillet clean, add beef and 3 tablespoons of the taco seasoning to skillet: cook over medium-high, stirring often to break up meat, until browned, 5 to 6 minutes. Add beef mixture and beans to onion mixture in bowl. Add 1 1/2 cups each of the Monterey Jack and Cheddar to beef and onion mixtures in bowl, and toss to evenly combine. (Makes about 6 cups filling.)

Spoon 1/2 cup of the enchilada sauce into bottom of prepared baking dish. Place 1 tortilla on work surface, and spoon 3/4 cup of filling lengthwise down center of tortilla. Roll tortilla around filling, creating a cylinder; place seam side down, crosswise, in prepared baking dish. Repeat process with remaining 7 tortillas and filling.

Spoon remaining 1 1/2 cups enchilada sauce over enchiladas, and sprinkle evenly with remaining 1/2 cup each Monterey Jack and Cheddar. Cover tightly with aluminum foil; bake in preheated oven for 15 minutes. Uncover, and bake at 350℉ until warmed through, bubbly, and cheese is melted and slightly browned, about 10 minutes. Let stand for 5 minutes before serving.

Meanwhile, stir together sour cream and remaining 1 tablespoon taco seasoning in a small bowl until combined; dollop over top of enchiladas. Serve immediately with avocado, red onion, and cilantro.