There’s nothing like coming home to a hot meal that’s been cooking all day. This recipe gives you just that

Instructions:

1. Season the beef with salt and pepper. Heat a skillet over medium-high heat and sear the beef for 2-3 minutes on each side until browned.

2. Add the seared beef in the slow cooker along with black beans, diced tomatoes with green chilies, onion, garlic, chili powder, cumin, smoked paprika. Mix well and cook on low for 6-8 hours or on high for 4-5 hours until the beef is tender and easily shreddable.

3. Preheat the oven to 375°F. Take the beef out of the slow cooker and shred it using two forks. Add a little bit of the beef sauce from the slow cooker to the shredded beef and mix well.

4. Spoon some of the beef sauce on the bottom of a 9×13 inch baking dish. Take a tortilla and fill it with 2-3 tablespoons of the beef mixture and a sprinkle of cheese. Roll the tortilla and place it seam side down in the baking dish. Repeat until all the tortillas are used up.

5. Pour the remaining beef sauce over the enchiladas and sprinkle the rest of the cheese on top.

6. Bake for 15-20 minutes, until the cheese is melted and bubbly. Garnish with chopped cilantro and serve hot. Enjoy!