gooey enchiladas

i made this last week and then forgot to post it.  it was yummy, but a little dry.  we ended up adding tapatio sauce, so i was thinking i may add more of the tomatoes.
2 tsp olive oil
1 small yellow onion, chopped
1 Tbs chopped garlic (i used garlic salt b/c i didn't have fresh garlic)
1 14-oz can diced fire-roasted tomatoes (try a few more so it isn't so dry)
1/2 tsp ground coriander
1/2 tsp gound cumin
1/2 tsp dried oregano
1/4 cup chopped cilantro (oops, forgot this one)
1/2 lb lean ground beef (i used turkey)
1 15-oz can black beans, rinsed and drained
8 corn tortillas
1 1/4 cups reduced-fat shredded cheddar cheese, divided

preheat oven to 350 F
1.  heat oil in a large nonstick skillet.  add onion and cook for about 5 minutes, or until softened.  add garlic and cook for 1 minute longer, but don't allow garlic to brown.  add the tomatoes, coriander, cumin, oregano, and pepper; cook for a few minutes longer.  the finished sauce will be a bit chunky.  stir in cilantro.
2.  meanwhile, cook beef; drain fat and stir in beans.  warm the torillas in the oven for about 5 minutes to make them easier to roll; remove.  spread 1/2 cup sauce into a rectangular baking dish.  divide the beef mixture and 3/4 cup of cheese among torillas.  fold over tortilla sides, place seam side down in the baking dish.  pour the remaining sauce on top and bake, uncovered, about 15 minutes.  sprinkle on remaining chesese, and bake another 5 minutes more or until cheese is melted.  makes 8.
nutrition:  247 caloreis; 15 g protein; 10 g fat (the basics)
family LOVED it
really easy to cook
easy ingredients (even forgot a few of the ingredients-garlic and cilantro and it was still good)

~enjoy, friends!!!