Best Beef Enchiladas

Ingredients

• 4 ounce olives black drained sliced canned
• 15 ounce black beans rinsed drained canned
• 1.5 teaspoons chili powder 
• 1 tablespoon parsley dried
• 2.5 cups enchilada sauce 
• 8  flour tortillas 
• 1 clove garlic minced
• 2 pounds ground beef 
• 0.5 teaspoon ground pepper black
• 0.3  onion finely chopped
• 1 teaspoon oregano dried
• 0.5 teaspoon salt 
• 0.3 cup cheddar cheese shredded
• 0.5 cup cup heavy whipping cream sour
• 1 tablespoon taco seasoning 

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes.
3. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted.
4. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
5. Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives.
6. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top.
7. Sprinkle tortillas with 1/4 cup Cheddar cheese.
8. Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes.
9. Let stand 5 minutes before serving.