Step 1

In a large skillet or micro cooker, cook 2 lbs ground beef and 1/2 cup onion diced, drain and put in a 6 quart slow cooker.

Step 2

Add 15.25 oz can black beans, drained, 4 oz can diced green chiles, drained, 2 cloves garlic, minced, and 2.5 cups of the 28 oz can red enchilada sauce (reserving the rest for topping your enchilada roll ups) to your crock pot and stir until completely combined.

Step 3

Cover and cook on low for 2 hours or on 1 hour on high, stirring halfway through cooking, if possible.

Step 4

Spoon enchilada filling in to burrito size flour tortillas and top with reserved enchilada sauce and optional toppings: sour cream, Mexican-style shredded cheese, chopped fresh cilantro, taco sauce, if desired.