Ingredients
Method
- Prepare all ingredients before starting.
- Slice the jalapeño, remove seeds, dice the remaining pepper, and mince the garlic. Sauté jalapeño and garlic in 1 tablespoon oil over medium heat for 1–2 minutes until fragrant and garlic softens.
- Add ground beef to the skillet and cook until fully browned. Drain and rinse black beans, then add them to the skillet along with chili powder and salt. Stir and heat through.
- Turn off heat and stir in drained pineapple, sliced green onions, and chopped cilantro.
- Preheat oven to 375°F (190°C)
- To make the sauce, combine 2 tablespoon oil, 2 tablespoon flour, and 2 tablespoon chili powder in a medium saucepan over medium heat. Whisk until mixture bubbles and cook 1 minute.
- Add water, tomato paste, cumin, garlic powder, cayenne, cocoa, and salt. Whisk to combine and bring to a gentle simmer until thickened. Turn off heat.
- Warm tortillas in the microwave, 4–6 at a time, covered with a damp paper towel.
- Fill each tortilla with about 3 tablespoon beef mixture, roll up, and spread a thin layer of sauce in the bottom of a 9x13-inch casserole dish. Place rolled tortillas seam side down in the dish. Repeat until all filling is used.
- Pour remaining sauce over enchiladas and bake in preheated oven for 30 minutes, until edges are lightly crisp and sauce is bubbling.
- Garnish with desired toppings such as sour cream, cilantro, lime wedges, or diced avocado before serving.
Nutrition
Notes
Top with sour cream, avocado, or cilantro for extra flavor. These enchiladas are sweet, savory, and lightly spicy—perfect for a comforting weeknight dinner!