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BLACK BEAN, BEEF & POTATO ENCHILADAS
1 tablespoon avocado oil
1 medium onion, chopped
1 1/2 pound chuck roast
2 1/4 cups enchilada sauce (see recipe below)
1 can black beans, rinsed and drained
1 can original ROTEL tomatoes, drained well
1 large russet potato, baked
8 flour tortillas
1 cup salsa
1 1/2 cups cheddar cheese
3 tablespoons chopped cilantro
FRESH ground salt and pepper to taste
Chopped black olives and onions, optional

• Preheat oven to 350°.
• Spray 13×9 baking dish with non-stick cooking spray.
• Season chuck roast on all sides.
• Heat avocado oil in dutch oven.
• Sear chuck roast on all sides
• Add onions to pan, top with 1 1/2 cups enchilada sauce, cover and bake 2 hours until meat is easily shredable. Shred meat into sauce.
• Add black beans and rotel tomatoes to the meat mixture.
• Wash and dry potato. Bake potato until tender along side the dutch oven.
• Cool potato enough to e able to handle it. Peel off skin and coarsely chop.
• Ladle 3/4 cup of enchilada sauce into the bottom of the baking dish.
• Divide potato among the tortillas and top with a sprinkle of cheese.
• Add about a 1/2 cup of the meat mixture.
• Fold sides over the filling and roll up placing seam side down in baking dish. Repeat.
• Top tortillas with remaining meat and sauce, brushing to cover the tops.
• Bake covered for 20-25 minutes.
• Uncover and top with remaining cheese.
• Bake 5-10 minutes more until cheese is melted.
• Sprinkle with cilantro and Serve.

NOTE: You can easily replace the potato with rice of choice for a change.