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1
Preheat the oven to 425 degrees F. Toss the broccoli and tomatoes with the vegetable oil, 1/2 teaspoon chili powder, 1/4 teaspoon salt and a few grinds of pepper on a rimmed baking sheet.
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2
Roast, stirring occasionally, until tender, about 25 minutes.
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3
Meanwhile, coat a nonstick skillet with cooking spray and heat over medium-high heat.
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4
Add the beef and the remaining 1 teaspoon chili powder; season with salt and pepper.
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5
Cook, breaking up the meat, until browned, about 4 minutes.
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6
Stir in 1/2 cup enchilada sauce, the beans and 2 tablespoons water.
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7
Simmer until the beans are soft, 3 to 5 minutes.
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8
Remove from the heat and add the cilantro.
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9
Coat a small baking dish with cooking spray.
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10
Divide 1/4 cup cheese and the beef mixture among the tortillas; fold in the sides and roll up.
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11
Transfer to the baking dish, seam-side down.
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12
Drizzle with the remaining 3/4 cup enchilada sauce and cover with foil.
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13
Bake until warmed through, 12 minutes.
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14
Uncover, sprinkle with the remaining 1/2 cup cheese and bake until melted, 2 to 3 more minutes.
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15
Serve with the vegetables.
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16
Per serving: Calories 489; Fat 16 g (Saturated 6 g); Cholesterol 41 mg; Sodium 1,577 mg; Carbohydrate 61 g; Fiber 11 g; Protein 30 g
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17
Photograph by Christopher Testani
