Chef's Lighter Lean Beef & Black Bean Enchiladas

Preheat your oven to 400°F (200°C). Finely dice the 1 small yellow onion and mince the 3 garlic cloves. Rinse and drain the 15oz can of black beans thoroughly.

In a large skillet over medium-high heat, add the 1/2 lb lean ground beef and the diced onion. Cook for 5-7 minutes, breaking up the meat with a wooden spoon, until the beef is browned and onions are translucent. Add half of the minced garlic and cook for 1 minute until fragrant.

Stir the rinsed black beans, 1 teaspoon of the chili powder, and 1 teaspoon of the cumin into the beef mixture. Add 2 tablespoons of the tomato sauce and stir to combine. Remove from heat and set aside.

To make the quick sauce: In a medium saucepan, combine the remaining tomato sauce (approx. 14oz), 1/2 cup broth, remaining garlic, remaining 1 tbsp chili powder, remaining 1 tsp cumin, and 1 tsp dried oregano. Simmer for 5 minutes to meld flavors.

Wrap the 8 corn tortillas in damp paper towels and microwave for 45 seconds to make them pliable. This prevents cracking without frying them in oil.

Pour about 1/2 cup of the sauce into the bottom of a 9x13 inch baking dish. Spoon approximately 1/3 cup of the beef and bean mixture into each tortilla, roll tightly, and place seam-side down in the baking dish.

Top the rolled enchiladas with the remaining sauce and sprinkle the 3/4 cup shredded sharp cheddar cheese evenly over the top.

Bake uncovered for 15-20 minutes until the cheese is melted and bubbling. Garnish with 1/4 cup fresh cilantro before serving.