CARNITA ENCHILADAS 1 tbs vegetable oil 1 pound lean ground beef 1 cup chopped onion 1 medium potato, peeled and chopped 1 medium tomato, diced 15 oz can black beans, drained and rinsed 1 tsp chili powder 1 tsp salt 1/2 tsp garlic powder 2 cans 10 oz each enchilada sauce 16 corn tortillas 1 1/2 cups shredded cheddar cheese Heat oven to 375 degrees. Coat a 13X9X2 inch baking dish with cooking spray. Heat oil in a skillet. Add beef and onion, cook 5 min. or until lightly browned. Add potato and tomato and cook covered 7 min. or until potato softens. Add beans, chili powder, salt and garlic powder. Mix until combined and set aside. Spread 1/4 cup of the enchilada sauce on bottom of baking dish. Tear up 8 of the tortillas and layer over sauce. Spoon on meat and bean mixture. Pour 1/2 cup enchilada sauce over meat layer. Tear up remaining 8 tortillas and layer over sauce. Pour remaining sauce over top and sprinkle with cheese. Bake 25 min. or until bubbly and cheese is melted. Serve with avocado slices and cherry tomatoes cut in half. MAKES 8 SERVINGS OF ENCHILADAS.
(`´·.¸ ¸.·´´) «´Angelique`» (¸.·'´ `´`·.¸) --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
