Beef and Bean Enchiladas

8 corn tortillas
1 lb ground beef (preferably local grass fed)
1/2 jalapeño (or to taste), diced
1 onion, finely diced
1 can light red kidney or pinto beans, drained
2 Tbsp chili powder
2 tsp cocoa powder
1 8-oz can tomato sauce
3/4 lb cheddar or Monterrey Jack cheese, grated
1 recipe tomato, cored and diced for topping
Palmful cilantro or parsley for topping

Sauce:
2 ripe tomatoes, cored and coarsely diced
4 ripe tomatillas (1 lb), peeled and quartered
1 small onion, finely diced
1/2 jalapeño pepper, minced
2 cloves garlic, minced
1/2 tsp cumin powder

Start the sauce.  In a medium saucepan, fry the onion for about 5-8 minutes to soften and begin to caramelize.  Add the garlic and jalapeño and cook another 2-3 minutes.  Add the tomatoes, tomatillos and cumin, and cook down over medium heat, until they break apart.  Stir often to keep bottom from burning, and to break up the veggies into the sauce.   In about 15-20 minutes, you should have a fairly smooth sauce.  If necessary, add a bit of water or broth to make a pourable sauce. Salt and pepper to taste.

Preheat oven to 375F.  Brown the ground beef in a bit of canola oil in a large fry pan.  Add the onion and jalapeño as the meat releases all its liquid and begins to brown.  Stir in the cumin and cocoa powder and cook a few more minutes to incorporate the flavors.  Add the beans and the tomato sauce and simmer while you prepare the tortillas.  Salt and pepper to taste, and add just a bit of water if meat mixture seems too dry.

Heat 2 Tbsp canola oil in a small 6-inch fry pan.  Using tongs, heat each corn tortilla in the oil, flipping after 10 seconds or so, just to develop the corn flavor and brown a bit.  Remove to a paper towel.  Repeat for all the remaining tortillas, adding more oil as necessary.  This step really develops the flavor of the otherwise bland raw corn tortilla.

Spread about 1/2 cup meat mixture in the center of each tortilla and top with a bit of cheese.  Roll up tortilla and place seam-side down in a large 13x9-inch casserole dish.  Pour sauce over enchiladas and top with remaining cheese.  Bake about 20 minutes.  Remove from oven and top with tomatoes and cilantro.  Serve with sour cream or Greek Yogurt on the side.  Serves 4-6.