Beef Enchiladas 

 | RICARDO

Ingredients

• 1 onion, finely chopped
• 1 cubanelle pepper, seeded and diced
• 1/2 tsp (2.5 ml) ground cumin
• 2 tsp (10 ml) chili powder
• 2 tbsp (30 ml) olive oil
• 1 1/2 lb (675 g) lean ground beef
• 1 garlic clove, finely chopped
• 1 can (14 oz/398 ml) puréed or refried black beans (Old El Paso-style)
• 2 tbsp (30 ml) hot chili sauce (Red Hot-style) or to taste
• 1 tbsp (15 ml) lime juice
• 12 small 7-inch (18 cm) flour tortillas
• 3 cups (750 ml) tomato sauce, homemade or store-bought
• 2 cups (200 g) Monterey Jack cheese, grated
• 1/2 cup (125 ml) salsa
• 1/2 cup (125 ml) sour cream