Categories: Mexican

Ingredients

• 2 tbsp olive oil
• 1 large red bell pepper, seeded and sliced
• 1 cup sliced red onion
• 15.5 oz. can black beans, rinsed and drained
• 4 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 15 oz. can red enchilada sauce, divided
• 6 large flour tortillas
• 1 lb. chopped smoked brisket
• 2 cups shredded Colby-Jack cheese blend, divided
• Lime wedges and sour cream, to serve
• Garnish: fresh cilantro, sliced jalapeno

Directions

1. Preheat oven to 350.

2. In a large skillet, heat oil over medium-high heat. Add bell pepper and onion; cook, stirring occasionally, until tender, about 5 minutes. Add beans, garlic, cumin, salt and black pepper; cook until fragrant, about 1 minute. Remove from heat.

3. In bottom of a 3-quart baking dish, spread 3/4 cup enchilada sauce.

4. Divide bell pepper mixture among tortillas, spooning down center of each. Divide brisket and 1 1/2 cups cheese among tortillas. Roll tortillas around filling; place, seam side down, in enchilada sauce in baking dish. Top with remaining enchilada sauce; sprinkle with remaining 1/2 cup cheese.

5. Bake until hot and bubbly, 15-20 minutes. Serve with lime wedges and sour cream. Garnish with cilantro and jalapeno.

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