Mexican Beef and Black Bean Enchiladas with Sautéed Bell Peppers

Preheat your oven to 375°F (190°C). Grate 4 oz of monterey jack cheese and set aside.

In a blender, combine 1 can (14.5 oz) of fire roasted diced tomatoes, 1 tbsp chili powder, 1 tsp ground cumin, and 1/4 tsp salt. Blend on high for 30 seconds until completely smooth to create your smoky enchilada sauce.

Thinly slice the 1.25 lb of leftover cooked seasoned beef sirloin from Day 1. In a medium bowl, combine the sliced beef, 1 leftover caramelized yellow onion from Day 1, and 1 can (15 oz) of drained and rinsed black beans. Stir in 1/4 cup of your blended enchilada sauce to moisten and flavor the filling.

Spread 1/4 cup of the enchilada sauce across the bottom of an 8x11-inch baking dish. Lay out 6 flour tortillas on a clean work surface. Distribute the beef and bean filling evenly down the center of each tortilla. Roll each tortilla tightly and arrange them seam-side down in the baking dish.

Pour the remaining enchilada sauce over the top of the tortillas, ensuring they are completely covered. Sprinkle the 4 oz of grated monterey jack cheese evenly over the sauce. Bake in the oven for 20 minutes until the cheese is melted and bubbling at the edges.

While the enchiladas are baking, wash, seed, and slice 1 red bell pepper and 1 green bell pepper into thin strips. Heat 2 tbsp olive oil in a medium skillet over medium-high heat. Add the sliced bell peppers, season with 1/4 tsp salt and 1/4 tsp black pepper, and sauté for 6 to 8 minutes until tender-crisp with slight charring.

Remove the enchiladas from the oven and let them rest for 5 minutes. Serve hot alongside the sautéed bell peppers.