Beef and Bean Enchiladas with Roasted Lime

Flavor explosion time! Inside these amazing enchiladas - perfectly seasoned ground beef, wholesome black beans, and tender rice - swimming in a tomato-based sauce that marries it all together. Outside these enchiladas - more of that amazing, spiked tomato sauce, gooey cheddar cheese, fresh cilantro, and roasted limes! Not only do the limes make a stellar presentation, they serve a purpose. Squeeze some of that caramelized, vibrant juice over the enchiladas before taking a bite and WOW, everything comes alive in your mouth.

Assembly tip (to keep the enchiladas from unrolling while you work): While assembling the enchiladas, secure each enchilada with a wooden pick (after they're filled but before you top them with sauce and cheese). This keeps the filled tortillas from opening while you stuff the rest. Once the sauce and cheese are on top (and weighing down the tortillas), remove the pick, spear the lime wedge, and reinsert the pick. Easy breezy!

Beef and Bean Enchiladas with Roasted Lime

1/2 cup white rice
3/4 pound lean ground beef
1 tablespoon plus 1 teaspoon chili powder, divided
1 1/2 teaspoons cumin, divided
1 teaspoon oregano
1 teaspoon onion powder, divided
1 teaspoon garlic powder, divided
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups tomato sauce, divided
15-ounce can black beans, rinsed and drained
8 small flour tortillas (fajita size)
1/2 cup shredded cheddar cheese
1 lime, cut into 8 wedges
8 wooden picks

Preheat the oven to 350 degrees.
Cook the rice according to the package directions.
Meanwhile, brown the beef in a large skillet over medium-high heat, breaking up the meat as it cooks. If necessary, drain away fat and return the beef to the skillet over medium-high heat. Add 1 tablespoon of the chili powder, 1 teaspoon of the cumin, all of oregano, 3/4 teaspoon of the onion powder, 3/4 teaspoon of the garlic powder, and all of the salt and pepper. Stir to coat. Add 1 cup of the tomato sauce and bring to a simmer. Reduce the heat to low and simmer for 5 minutes. While the beef cooks, add the remaining teaspoon of chili powder, 1/2 teaspoon of cumin, 1/4 teaspoon of onion powder, and 1/4 teaspoon of garlic powder to the remaining 1 cup of tomato sauce. Stir to combine and set aside.
Fold the beans into the beef and cook for 2 minutes. Fold in the cooked rice and mix well.
Spoon the mixture into the tortillas and arrange them side-by-side in a shallow baking dish (or two baking dishes). Top with the sauce.

Top with the cheese. Spear each lime wedge with a wooden pick and insert into the top of each enchilada.

Cover with foil and bake for 20 minutes. Uncover and bake for 15 more minutes, until the cheese melts and the limes are charred.

Serves 4