Ingredients
- 1 cup red onion, diced
- 1 tablespoon EVOO
- 1 teaspoon garlic, minced
- 30 ounces black beans, drained and rinsed
- ½ cup low-salt chicken broth
- ½ cup goat cheese, crumbled
- 8 flour tortillas 6 in
- 1 cup Jack cheese, grated
- ¼ cup fresh lime juice
- ¼ cup fresh orange juice
- ¼ cup tequila
- ¼ cup brown sugar
- 1 teaspoon Kosher salt
- 1 ½ pounds flank steak
- sour cream
Directions
Preheat oven to 425°. Coat a baking dish with spray. Preheat grill to medium high. Saute onion in oil for 5-6 minutes, add garlic and cook one minute. Stir in beans, crush with a potato masher until chunky. Add broth and reduce until liquid is evaporated. Stir in goat cheese. Fill each shell with 1/3 cup of the bean mixture and roll to enclose. Place in prepared dish, seam side down. Top with jack cheese and bake for 20 minutes. Combine juices, tequila, sugar, and salt. Add steak and marinade for 15 minutes. Grill, covered 4-5 minutes per side. Transfer to cutting board, tent and let rest. To serve, spoon Tomatillo Guacamole (optional) on plates, top with enchiladas and steak slices. Garnish with sour cream. |