Megan's Enchiladas

One thing I miss about living in Happy Valley (Utah County) is the abunance of Tex-mex.  There are times I'd nearly give my right arm for a Cafe Rio Salad or Bajio Burrito.  So when my dear sister-in-law made these for us when we last visited her, I was in extreme bliss. They are easy to make, freeze great and are sooo yummy!  Thanks Megan.

2 tsp. olive oil
1 small yellow onion, chopped
1 Tbsp. chopped garlic
1 -14oz. can diced fire-roasted tomatoes
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. dried oregano
Pepper to taste
1/4 c. chopped fresh cilantro
1/2 lb. lean ground beef or shredded chicken
1 -15 oz. can black beans, rinsed and drained
8 corn or flour tortillas
1 1/4 c. shredded cheddar cheese, divided

Preheat oven to 350.  Heat oil in a large nonstick skillet.  Add onion and cook for about 5 minutes or until softened.  Add garlic and cook for 1 minute longer, but do not allow garlic to brown.  Add the tomatoes, coriander, cumin, oregano, and pepper and allow to cook for a few minutes longer.  The finished sauce will be a bit chunky.  Stir in cilantro.
Meanwhile, cook beef (or chicken, then shred); drain fat and stir in beans.  If using corn tortillas, warm the tortillas in the oven to make them easier to roll; remove.  Spread 1/2 cup of tomato mixture into the bottom of a rectangular baking dish.  Divide the beef (chicken)/ bean mixture and 3/4 cup of cheese among the tortillas.  Roll up and place seam side down in the baking dish.  Pour the remaining sauce on top and bake, uncovered, for about 15 minutes.  Sprinkle on remaining cheese, and bake 5 minutes more until cheese is melted.