Lean Beef and Black Bean Enchiladas

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and spread 1/2 cup of the low-sodium red enchilada sauce evenly across the bottom.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 diced yellow onion and 1 diced red bell pepper, sautéing for 4 to 5 minutes until softened. Stir in 3 cloves of minced garlic and cook for 1 minute until fragrant.

Add 1 pound of 93% lean ground beef to the skillet. Cook, breaking up the meat with a wooden spoon, for 6 to 7 minutes until fully browned. Drain any excess liquid if necessary.

Stir in 1 1/2 teaspoons ground cumin, 1 tablespoon chili powder, 1/2 teaspoon smoked paprika, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 can (15 oz) of drained and rinsed black beans. Pour in 1/4 cup of the red enchilada sauce and simmer for 2 minutes to meld flavors, then remove from heat.

Warm the 8 whole wheat tortillas in a damp paper towel in the microwave for 25 seconds to make them pliable. Spoon roughly 1/2 cup of the beef and bean filling down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared baking dish.

Pour the remaining 1 1/4 cups of red enchilada sauce evenly over the rolled tortillas. Top with 1 cup of shredded sharp cheddar cheese.

Bake uncovered at 375°F (190°C) for 20 minutes until the sauce is bubbling and the cheese is fully melted and lightly golden. Rest for 5 minutes, garnish with 2 tablespoons of chopped fresh cilantro, and serve 2 enchiladas per portion.