Ground Beef and Black Bean Green Chile Enchiladas • Two Knives and a Pan

Ingredients

• 2 tbsp neutral oil, divided
• 1 small yellow onion, diced
• 1 jalapeño, stemmed, seeded and diced
• 4 cloves garlic, smashed
• ½ cup vegetable or chicken stock (I like Better than Boullion)
• 14 oz canned green chiles, drained
• 1 tsp ground cumin
• juice of 1 lime
• kosher salt
• 1 lb ground beef (85% lean recommended)
• 1 can black beans, rinsed and drained
• 16 small corn tortillas (warmed in advance, see note)
• 8 oz Monterey Jack or Cheddar cheese (or a mix), shredded
• 1 cup cilantro leaves, for serving (optional)