Note: Recipe updated for use with thinly sliced steak.

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2 tablespoons avocado oil (or olive oil)

1 small white onion, peeled and diced

1 ½ pounds extra thin carne picada or thinly sliced steak

1 (4-ounce) can diced green chiles

Sea salt and freshly-cracked black pepper

1 (15-ounce) can black beans, rinsed and drained

8 large flour tortillas

3 cups mild cheddar shredded cheese

1 batch red enchilada sauce

Optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese

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1. Preheat oven to 350°F. Prepare your enchilada sauce.

2. In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add carne picada and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 10 minutes, stirring occasionally, or until the carne picada is rare to medium rare. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.

3. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, carne picada mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the carne picada mixture in a line down the center of the tortilla, then sprinkle with ⅓ cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.

4. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack.

5. Serve the enchiladas immediately while they’re nice and hot and melty, garnished with lots of fresh toppings. Enjoy!