Fiesta Beef & Black Bean Enchiladas
1 pound ground beef
½ pound Velveets, cut into 1/2” cubes
1 ¼ cups thick and chunky salsa
1 cup rinsed canned black beans
12 6” flour tortillas
½ cup sour cream
¼ cup chopped cilantro
Preheat oven to 350. Brown meat in large skillet; drain. Stir in half the Velveeta and ½ cup salsa. Cook 5 minutes or until Velveeta is completely melted and mixture is well blended, stirring frequently. Stir in beans. Spoon ¼ cup meat mixture down center of each tortilla and roll up. Place seam-side down in prepared 9x13 baking dish. Bake enchiladas, uncovered, 10 minutes. Top with remaining Velveeta and salsa; bake 20 minutes or until enchiladas are heated through and Velveeta is melted. Top with sour cream and cilantro.
