These enchiladas were ridiculously easy. I just skipped the whole rolling up part and put enchiladas on the top and bottom of everything. There is real cheese pictured here. You could either use real cheese, skip the cheese altogether, or use a dairy free “cheese”.
1/2 bag of black beans, pre-cooked in crockpot (about 8 oz)
1 1/2 lb ground beef, cooked
1 onion, chopped
1 small can of Rotel (10 oz)
1 large can of Old El Paso Enchilada Sauce (28 oz)
1 can tomato sauce (8 oz)
12 corn tortillas
1 c. white cheddar cheese, mozzarella cheese, or non-dairy cheese (optional)
Pre-cook the beans and beef separately. Reserve 1/4 of the can of enchilada sauce for later. Combine all ingredients except the tortillas and cheese in a skillet and cook until warm. Grease a 9×13 pan. Put 1/2 of reserved enchilada sauce on bottom of pan to help keep tortillas moist. Lay down a layer of 6 tortillas. Pour in all of the ground beef and bean mixture and 1/2 c. of cheese. Put down a second layer of 6 tortillas. Top with the remaining enchilada sauce and make sure to cover every piece of exposed tortilla with a little sauce. Sprinkle remaining cheese on top. Bake at 375 degrees for 20 minutes.