BRISKET ENCHILADAS
Makes 6 to 8 servings
Buy a pound of your favorite smoked brisket for these saucy, cheese-blanketed enchiladas.
2 tablespoons olive oil1 large red bell pepper, seeded and sliced1 cup sliced red onion1 (15.5-ounce) can black beans, rinsed anddrained4 cloves garlic, minced1 tablespoon ground cumin1 teaspoon kosher salt½ teaspoon ground black pepper1 (15-ounce) can red enchilada sauce,divided6 large flour tortillas1 pound chopped smoked brisket2 cups shredded Colby-Jack cheese blend,divided
Lime wedges and sour cream, to serve Garnish: fresh cilantro leaves, sliced jalapeño
1. Preheat oven to 350°.
2. In a large cast-iron Dutch oven, heat oil over medium-high heat. Add bell pepper and onion; cook, stirring occasionally, until tender, about 5 minutes. Add beans, garlic, cumin, salt, and pepper; cook until fragrant, about 1 minute. Transfer mixture to…