2.5 cups shredded cheddar cheese, divided (1.5 c and 1 c)
1/2 cup sour cream
1 packet taco seasoning
1 tsp oregano
1/2 tsp black pepper
1 tbsp parsley, optional
3 cans (10 oz) enchilada sauce, divided
1.5 tsp chili powder
1 clove garlic, minced
Salt, to taste (suggested - 1/2 tsp)
10-12 flour tortillas, trimmed to fit in pan, if needed.
15 oz can black beans, drained and rinsed
4 oz can black olives, drained (optional)
Directions
Cook onion and ground beef in a skillet over medium heat, until meat is crumbly and no longer pink. About 10 minutes.
Thoroughly drain grease.
Add 1.5 cups cheddar cheese, sour cream, taco seasoning, oregano, black pepper, and parsley, if using, to the beef. Stir until cheese has melted.
Mix in 2 cans enchilada sauce, chili powder, garlic, and then salt to taste.
Bring mixture to a simmer, then reduce heat to low and simmer until meat sauce is slightly thickened, about 5 minutes.
While mixture is simmering, heat oven to 350°F, and lightly grease a 9x13 baking dish
Add black beans to mixture.
Lay a tortilla onto a work surface and spoon about 1/3 cup of filling down the center of the tortilla. Top with a sprinkling of black olives, if using.
Roll the tortilla up, enclosing the filling, and lay seam-side down into baking dish.
Repeat with remaining tortillas.
Spoon pour last can of enchilada sauce over the tortillas, and scatter any remaining black olives over the top.
Top with remaining 1 cup shredded cheddar cheese.
Bake until cheese is melted and sauce is bubbling, 22-25 minutes.