1-First, in a large saucepan over medium heat, sauté the 2 pounds of flank steak cut into 1-inch pieces until it’s tender and browned. This locks in that juicy flavor, and if you need a little help, add a bit of oil to get it going it makes all the difference.

2-Next, stir in the 2 cans of enchilada sauce, 2 tablespoons of adobo sauce, the diced Anaheim pepper, 1 can of diced green chiles, 2 teaspoons of minced garlic, 1 ½ teaspoons of onion powder, 1 teaspoon of salt, and 1 teaspoon of cumin. Mix everything well so the flavors start to mingle; it’s like a party in the pan!

3-In a small bowl, whisk together 1 tablespoon of cold water and 2 tablespoons of cornstarch, then add it to the saucepan and stir. Reduce the heat to a simmer, cover, and cook for 15 minutes until everything thickens up nicely. Once that’s done, mix in the drained and rinsed black beans for that extra heartiness.

4-Assembling and Baking: Now for the best part: Scoop a generous amount of the beef mixture onto each of the 4 burrito-sized flour tortillas and wrap them tightly. Pop them seam-side down in a greased baking dish, spoon on some extra sauce, and sprinkle 1 cup of shredded Mexican-style cheese on top.

5-Bake in a preheated oven at 400 degrees Fahrenheit for 10 minutes until the cheese bubbles and everything smells amazing. Serve it hot, and trust me, your first bite will have you grinning. For more easy recipes like this one, check out our salted caramel treats that pair perfectly for dessert.