1-Gathering and Prepping Ingredients: Start by making or using 15 ounces of prepared enchilada sauce. This sets the foundation for the rich, tangy flavor that ties everything together. Heat 1 tablespoon of oil in a skillet over medium-high heat to begin building your filling.

2-Sauté the onions and garlic: Sauté the 1 small diced onion and 4 minced garlic cloves for about 3 minutes until they soften and release their aroma.

3-Cook the beef: Then, add the 1.5 pounds of lean ground beef and 1 teaspoon cumin, cooking and breaking up the beef for 5 minutes until it’s browned.

4-Add beans and chiles: Stir in the 1 (15-ounce) can of rinsed and drained beans and 1 (4-ounce) can of diced green chiles. Season with sea salt and freshly cracked black pepper to taste for a perfect balance of flavors.

5-Assembling and Baking: Preheat your oven to 350°F (180°C) and spread ½ cup of enchilada sauce evenly on the bottom of a baking dish. For each of the 8 large flour or corn tortillas, spread 2 tablespoons of sauce, add a spoonful of the beef filling, and sprinkle with about ⅓ cup of shredded cheese.

6-Roll and arrange tortillas: Roll up the tortillas and place them seam-side down in the baking dish. Repeat until all are used, then pour the remaining sauce over the top and sprinkle with more cheese. Bake uncovered for 20 minutes until everything is cooked through and slightly crispy.

7-Garnish and serve: Once done, garnish with your preferred toppings like chopped fresh cilantro or sliced avocado, and serve immediately. This recipe yields 8 servings, making it great for family meals or leftovers.