Southwest Beef and Black Bean Enchiladas

I love when I walk into a grocery store and they have their little "chef" cooking a recipe that scents up the whole place. I get a chance to try something new without having to fix it first and hear the complaints of "I don't like it". Recently my husband tried a recipe in our local Publix. He pulled the card with the recipe on it and brought it home. I was actually surprised at how easy they were to make and how good they tasted.

Southwest Beef and Black Bean Enchiladas

1 (17-oz) package fully cooked beef pot roast
1 (8-oz) can tomato sauce
2/3 cup salsa verde
6 (10-inch) flour or corn tortillas
8 oz. shredded Monterey Jack cheese, divided
1 (15-oz) can black beans, drained and rinsed
2 tablespoons chopped green chiles, divided

Preheat oven 400. Microwave roast on HIGH 2-3 minutes or until warm. Transfer gravy from roast to medium saucepan. Finely shred meat using two forks; place in medium bowl.

Stir in tomato sauce and salsa verde into gravy; cook on medium 3-4 minutes or until hot. Add 3/4 cup of the gravy mixture to pot roast. Spread 1/2 cup gravy mixture over bottom of 9x13 baking dish.

Spoon down center of each tortilla: 1/3 cup beef mixture, 1/4 cup cheese, 3 tablespoons black beans, and 1 teaspoon chiles. Roll tortillas around filling and place, seam side down, in baking dish. Top enchiladas with remaining 3/4 cup gravy mixture and 1/2 cup cheese. Bake 18-20 minutes or until cheese melts and enchiladas have browned slightly. Serve.

I loved these! They are not spicy since the salsa verde was mild. That is the only thing that adds any sort of spice to it, so if you like extra spicy, find a spicier salsa verde.