Brisket Enchiladas
 
 
Serves: 6-8 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 large red bell pepper, seeded and sliced
  • 1 cup sliced red onion
  • 1 (15.5-ounce) can black beans, rinsed and drained
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 (15-ounce) can red enchilada sauce, divided
  • 6 large flour tortillas
  • 1 pound chopped smoked brisket
  • 2 cups shredded Colby-Jack cheese blend, divided
  • Lime wedges and sour cream, to serve
  • Garnish: fresh cilantro leaves, sliced jalapeño
Instructions
  1. Preheat oven to 350°.
  2. In a large cast-iron Dutch oven, heat oil over medium-high heat. Add bell pepper and onion; cook, stirring occasionally, until tender, about 5 minutes. Add beans, garlic, cumin, salt, and pepper; cook until fragrant, about 1 minute. Transfer mixture to a bowl.
  3. Spread ¾ cup enchilada sauce in bottom of pan.
  4. Divide pepper mixture among tortillas, spooning down center of each. Divide brisket and 1½ cups cheese among tortillas. Roll tortillas around filling; place in Dutch oven, seam side down. Top with remaining enchilada sauce, and sprinkle with remaining ½ cup cheese.
  5. Bake until hot and bubbly, 15 to 20 minutes. Garnish with cilantro and jalapeño, if desired. Serve with lime wedges and sour cream.
Recipe by Southern Cast Iron at https://southerncastiron.com/brisket-enchiladas/