INGREDIENTS
1 lb
lean ground beef
1 tbsp
olive oil
1/2
small yellow onion, grated or finely chopped
2 tsp
smoked paprika
1 tsp
cumin
1 tbsp
New Mexico chile powder
1 tsp
kosher salt
1/2 tsp
black pepper
1 14.5 ounce can
fire roasted diced tomatoes
1 15 ounce can
black beans, rinsed and drained
1 1/2 cups
frozen sweet corn
1 4 ounce can
fire roasted diced green chiles
1 10 ounce can
enchilada sauce (or our homemade enchilada sauce)
12
8” large flour tortillas
8 oz
Pepperjack cheese, shredded
4 oz
Colby Jack cheese, shredded
6 oz
can sliced olives, drained
2
scallions, finely chopped
2 tbsp
chopped cilantro