In a medium skillet heat up some oil, add the ground beef and cook until golden brown.
Add the onions and the beans and cook until incorporate.
Season with cumin, oregano, smoked chipotle and salt and coverwith water. Cook until all the liquid is absorbed and add thecoriander stems.
Stuff the tortilla with a small amount of rice and beef mixture onthe centre, add the grated Monterrey Jack and roll up.
Arrange the rolled tortilla on a glass casserole with some salsa roja on the bottom. Cover with remaining salsa and remaining cheese, bake at 375 degrees for 20 minutes.
Serve enchiladas with sour cream and fresh coriander.
Optional: serve with guacamole or pico de gallo.
Notes
Wine Pairing: German RieslingJuice Pairing: Mango Cha Cha