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Black Bean Enchilada Casserole

1 pound lean ground beef
1/2 cup onion, chopped

1/3 cup chopped bell pepper

2 garlic cloves, finely minced

1 to 2 tablespoons mild chili powder

1 teaspoon cumin

1/4 teaspoon oregano leaves

2 tablespoons all-purpose flour
2/3 cup water
1 (15-ounce) can black beans, drained, rinsed
1 (10-ounce) can enchilada sauce
1 (4.5-ounce) can mild chopped green chilies
1/3 cup sour cream
7 or 8 flour tortillas
1 cup (4-ounces) shredded sharp cheddar cheese
Tomato-based salsa for accompaniment

Additional sour cream for accompaniment

Chopped green onions for accompaniment.

1. Preheat oven to 400*F (205*C).
2. Cook ground beef, onion, bell pepper and garlic in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
3. Add chili powder, cumin and oregano. Cook 1 minute, stirring constantly. Add flour and cook for 1 minute, stirring constantly. Add water and cook until mixture is thickened, stirring occasionally.
4. In a saucepan, combine beans, enchilada sauce and green chilies; mix well. Bring to a boil, stirring occasionally. Remove from heat. Stir in sour cream.
5. Spoon ground beef mixture down center of each tortilla. Roll up; place seam side down in ungreased 13 x 9 x 2-inch baking dish.
6. Spoon bean and enchilada sauce mixture over filled tortillas. Sprinkle with cheese.
7. Cover and bake for 15 minutes, remove cover and bake additional 10 minutes or until casserole is thoroughly heated.
8. Serve individual portions with a dollop of sour cream drizzled with salsa and topped off with a sprinkling of chopped green onion.

Makes 8 servings.