Type what you have

Ingredients

• ✓ mild enchilada sauce
• beef roast
• tequila
• jalapeno pepper
• garlic
• rice
• black bean
• refried bean
• green chile pepper
• enchilada sauce
• tomato paste
• mexican cheese blend
• flour tortilla

Instructions

1. 1 Combine beef roast, tequila, jalapeno peppers, and garlic in a slow cooker. Cover and cook on Low until tender, 12 to 18 hours.
2. 2 Shred beef using 2 forks; let it cool, about 30 minutes. Transfer shredded beef to a plate using a slotted spoon, reserving cooking liquid in the slow cooker.
3. 3 Pour reserved cooking liquid into a large pot; stir in rice. Bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Mix black beans, refried beans, and 1 can green chile peppers together in a bowl.
6. 6 Mix spicy enchilada sauce, mild enchilada sauce, and tomato paste together in a bowl until smooth. Spread a thin layer of sauce in the bottom of a deep baking dish.
7. 7 Spoon 1/4 cup bean mixture, 1/4 cup rice, 1/2 cup shredded beef, 1 tablespoon sauce, and 2 tablespoons Mexican cheese blend over 1 tortilla. Roll up tortilla and place seam side-down in the baking dish. Repeat with remaining ingredients until baking pan is full.
8. 8 Cover tortillas with a thick layer of sauce and remaining cheese. Spread remaining 1 can green chile peppers over cheese.
9. 9 Bake in the preheated oven until cheese is bubby and golden brown, 45 minutes to 1 hour.

By victoria koontz

Ingredients

• ✓ mild enchilada sauce
• butternut squash
• vegetable oil
• onion
• garlic
• cumin
• coriander
• cayenne pepper
• black bean
• cheddar cheese
• flour tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Pierce butternut squash flesh several times with a fork; place cut-sides down onto the prepared baking sheet.
3. 3 Bake in the preheated oven until tender, about 45 minutes. Scoop squash flesh into a bowl when cool enough to handle.
4. 4 Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is soft, 5 to 10 minutes. Stir in cumin, coriander, and cayenne; stir in squash, black beans, and ½ Cheddar cheese until heated through.
5. 5 Pour a thin layer enchilada sauce to cover bottom of an 11x7-inch baking dish; pour remaining enchilada sauce into a large dish with sides. Dip both sides 1 tortilla into enchilada sauce in the large dish; transfer to a flat work surface.
6. 6 Spoon sweet potato filling in a line across middle dipped tortilla; roll tortilla around filling to enclose. Place rolled tortilla, seam-side down, into the prepared baking dish. Repeat with remaining tortillas and sweet potato filling. Top enchiladas with remaining ½ Cheddar cheese. Cover the dish with aluminum foil.
7. 7 Bake in the preheated oven until heated through and cheese is melted, about 40 minutes.

By LINLI