Bake 350°F 20 mins
2 teaspoons olive oil
1 small yellow onion, chopped
1 tablespoon chopped garlic
1 14 ounce can diced fire-roasted tomatoes
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
Pepper to taste
1/4 cup chopped fresh cilantro
1/2 pound lean ground beef
1 15 ounce can black beans, rinsed and drained
8 corn tortillas
1 1/4 cups reduced-fat shredded cheddar cheese, divided
- Heat oil in a large nonstick skillet. Add onion and cook about 5 minutes, or until softened. Add garlic and cook for 1 minute longer, but don’t allow garlic to brown. Add the tomatoes, coriander, cumin, oregano, and pepper; cook for a few minutes longer. The finished sauce will be a bit chunky. Stir in cilantro.
- Meanwhile, cook beef; drain fat and stir in beans. Warm the tortillas in the oven about 5 minutes to make them easier to roll; remove. Spread 1/2 cup sauce into a rectangular baking dish. Divide the beef mixture and 3/4 cup of cheese among tortillas. Fold over tortilla sides, place seam side down in the baking dish. Pour the remaining sauce on top and bake, uncovered, about 15 minutes. Sprinkle on remaining cheese, and bake another 5 minutes more or until cheese is melted.
Amount Per Serving: cal. (kcal): 247, Fat, total (g): 10, sat. fat (g): 4, carb. (g): 25, fiber (g): 5, pro. (g): 15, sodium (mg): 303, Percent Daily Values are based on a 2,000 calorie diet.