Measurements

• 1 lb ground beef
• 1 can
• 1 cup shredded cheese
• 2 tbsp chili powder
• 1/4 cup fresh cilantro, chopped
• 1 tsp ground cumin
• 2 cups enchilada sauce
• 2 cloves garlic
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 8 gluten
• 1 yellow onion

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large skillet, cook the ground beef over medium heat until browned.
• Drain any excess fat.
• Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
• Stir in the black beans, chili powder, cumin, paprika, salt, and pepper.
• Cook for another 2-3 minutes.
• Pour 1 cup of enchilada sauce into the skillet and mix well.
• Remove from heat.
• Warm the gluten-free tortillas in the microwave for about 30 seconds to make them more pliable.
• Spoon about 1/4 cup of the beef and bean mixture onto each tortilla.
• Roll them up and place them seam-side down in a baking dish.
• Pour the remaining enchilada sauce over the rolled tortillas.
• Sprinkle the shredded cheese evenly over the top.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• Garnish with chopped cilantro before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.