Preparing the Filling
In a large skillet over medium heat, cook 1 pound ground beef for about 5–7 minutes, breaking it apart as it browns. Add 1 large chopped onion and cook for another 3–4 minutes until softened. Stir in 2–3 cloves minced garlic and cook for about 30 seconds until fragrant.
Seasoning the Mixture
Add 1 teaspoon ground cumin, ½ teaspoon cayenne, salt to taste, and black pepper to taste, stirring well to evenly coat the beef. Mix in 1 can (15 oz) pinto beans (rinsed and drained) and 1 can (4 oz) diced green chilies, cooking for another 2–3 minutes until heated through.
Preparing the Tortillas
Lightly warm 12 corn tortillas (6-inch) in a dry skillet or microwave until soft and pliable, making them easier to roll without tearing.
Assembling the Enchiladas
Preheat your oven to 375°F. Spread a thin layer of red enchilada sauce from the 10 oz can on the bottom of a baking dish. Fill each tortilla with a portion of the beef mixture and a sprinkle of Monterey Jack cheese (from the 2–3 cups shredded), then roll tightly and place seam-side down in the dish. Repeat with remaining tortillas.
Adding Sauce and Cheese
Pour the remaining enchilada sauce evenly over the top of the rolled tortillas. Sprinkle generously with the remaining Monterey Jack cheese.
Baking
Bake for about 20–25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Finishing and Serving
Remove from the oven and top with diced tomatoes, sliced jalapeños, sliced black olives, chopped fresh cilantro, and a dollop of sour cream. Serve hot for the best flavor and texture.
