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Take Out Style Enchiladas are a power packed recipe full of flavor with a velvety chili sauce that is very fragrant, but NOT overly spicy. Adapted from Jennifer Aaronson @ MARLEY SPOON

BEEF & BEAN ENCHILADAS ~ TAKE OUT STYLE
8 (6-inch) corn tortillas
2/3 pound lean ground beef, browned to crumbly and drained of grease
1 can shoepeg niblet corn, drained
2 cups (8 ounces) shredded cheddar-jack blend
2 ounces pickled jalapeños, FINELY chopped
1 can black beans, drained and rinsed
2-3 green onions, sliced and diced (greens and whites separated)
1 tablespoon beef broth concentrate
4 tablespoons tomato paste
1 1/4 cup chicken broth
1 1/2 tablespoons taco seasoning
1 tablespoon WONDRA flour
FRESH ground sea salt and black pepper
1 tablespoon avocado oil

• Preheat oven to 425° with a rack in the center.
• Heat 1 tablespoon oil in a medium saucepan over medium.
• Add taco seasoning, tomato paste and 1 tablespoon flour; cook, whisking, 1 minute.
• Whisk together broth and beef broth concentrate.
• Add to saucepan, stirring to blend. Bring to a simmer, cooking 8-10 minutes until slightly thickened.
• Season to taste with FRESH ground sea salt and black pepper. 
 Remove from heat and set aside.
  
• In a large bowl, combine ground beef, beans, scallion whites, chopped jalapeños, half of the corn, 1/3 cup of the sauce and ⅔ of the cheese; stir to com-3bine.
• Season to taste with FRESH ground sea salt and black pepper.

• Brush tortillas on both sides with oil, then place on a rimmed baking sheet.
• Bake tortillas on center oven rack until just warmed and softened, about 2-3 minutes (watch closely). Wrap in foil or a clean kitchen towel to prevent from drying out, keep covered until ready to use.

• Lightly oil the inside of a medium baking dish.
• Pour in ¼ cup sauce, spreading to coat the bottom.
• Arrange tortillas on a work surface.
• Divide filling (about ⅓ cup each) evenly among tortillas; roll up tightly and arrange in prepared baking dish, seam side down.
• Top with remaining sauce.
• 
Sprinkle enchiladas with remaining cheese.
• Bake on center oven rack until cheese is browned and bubbling, 20 minutes.
• Garnish with remaining scallions sprinkled over top, and with remaining jalapeños on the side.