Dutch Oven Enchiladas - Food Club

Ingredients

• 1 tablespoon vegetable oil
• 1 large red onion, finely chopped, plus more for garnish
• 1 large green bell pepper, finely chopped
• 2 (10-ounce) cans red enchilada sauce
• 1 (15-ounce) can canned black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon salt
• 10-12 (6-inch) flour tortillas
• 2 cups finely shredded taco-style cheese blend
• 1 cup shredded mild cheddar cheese
• 1 (4-ounce) can canned sliced jalapeños, drained
• Sour cream, for garnish
• Chopped fresh cilantro, for garnish
• Preheat oven 375°F. Heat oil in a Dutch oven over medium heat. Add onions and peppers and cook until tender, about 4-5 minutes. Remove from heat and set aside.
• Wipe out Dutch oven and coat bottom with about 1/4 cup of enchilada sauce. Set aside.
• Cover with remaining enchilada sauce and top with cheddar cheese. Cover and bake until cheese is melted and bubbling, about 20-25 minutes.
• Garnish with jalapenos, sour cream, red onions and cilantro and serve.