Beef & Pineapple Enchiladas

Ingredients

• 1 Tbsp vegetable oil
• 2 cloves garlic
• 1 medium jalapeño, optional
• 1/2 lb. lean ground beef
• 115 oz. can black beans
• 1/2 Tbsp chili powder
• 1/4 tsp salt
• 1/2 can pineapple chunks
• 2 green onions
• 1/4 bunch fresh cilantro, optional
• 12 6- inch corn tortillas
• 2 Tbsp vegetable oil
• 2 Tbsp all-purpose flour
• 2 Tbsp chili powder
• 2 cups water
• 1/2 can tomato paste
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/8-1/4 tsp cayenne pepper
• 2 tsp unsweetened cocoa powder, optional
• 1 tsp salt

Directions

1. Halve the jalapeño from top to bottom, then use a spoon to remove the seeds. Trim away the stem and chop the pepper. Finely mince the garlic. In a large skillet, heat the vegetable oil over medium heat, then cook the jalapeño and garlic for 1 to 2 minutes, just until the garlic has softened.
2. Put the ground beef in the skillet and keep cooking, breaking it up as you go, until it is fully browned. Drain the black beans and rinse them, then tip them into the skillet with the chili powder and salt. Stir everything together and let it warm through.
3. Pour off the liquid from the pineapple chunks, then give the fruit a rough chop into smaller pieces (set aside the other half of the can for another use). Slice the green onions. Strip the cilantro leaves from the stems, then chop the leaves roughly. Take the skillet off the heat, then stir in the pineapple, green onions, and cilantro.
4. Heat the oven to 375 degrees. For the enchilada sauce, combine the vegetable oil, flour, and chili powder in a medium pot. Set the pot over medium heat and whisk the ingredients together. When the mixture starts to bubble, keep whisking and cook it for 1 minute. Add the water, tomato paste, cumin, garlic powder, cayenne, cocoa, and salt. Whisk everything together and bring the mixture to a simmer, where it will thicken. Turn off the heat.
5. To assemble the enchiladas, warm the tortillas in the microwave in batches of 4-6, under a damp paper towel. Spoon about 3 tablespoons of the beef mixture into each tortilla, roll it closed, and set it seam side down in a casserole dish. Keep filling and rolling tortillas until the filling is gone (you should have about 12 enchiladas if they’re 6-inch, or 8 enchiladas if they’re 8-inch).
6. Pour the sauce over the enchiladas, then bake them in the heated 375 degree oven for 30 minutes, until the tortilla edges turn crisp and the sauce is bubbling.