Enchiladas

1: Heat Avocado oil in a sauce pan on medium-high heat.

2: Add the flour and stir for 2-3 minutes.

3: If mixture starts to darken, turn down the heat.

4: Add the spices, tomato paste, and vinegar, and mix.

5: Add the stock in small amounts and whisk constantly until there are no lumps.

6: Simmer for 15 minutes.

7: Heat oven to 350° on convection roast.

8: In a large pan, add avocado oil and ground beef, and cook over medium-high heat until browned.

9: Season the meat then add the onions and green chiles, and sauté for 5 minutes, stirring occasionally.

10: Assemble the enchiladas by laying out a tortilla and spreading about 2 tablespoons of sauce over the tortilla.

11: Add a spoonful of beans in the middle of the tortilla, then add a spoonful of beef.

12: Sprinkle with both types of cheese (make sure to leave enough cheese to top enchiladas before placing in the oven).

13: Roll up the tortilla and place in a greased 9x13 baking dish.

14: Repeat to make a total of 6 enchiladas.

15: Spread the remaining enchilada sauce on top of the tortillas, and sprinkle the rest of the cheese.

16: Bake uncovered for 20 minutes.

17: Top with cilantro, sour cream, and pico de gallo and enjoy!