Ingredients
3lbbeef roast
3cupstequila
3jalapeno peppers,seeded and diced
6clovesgarlic,smashed and diced
3cupsrice,uncooked
15ozblack beans,(2 cans), rinsed and drained
16ozrefried beans,(1 can)
6ozdiced green chile peppers,(2 cans), divided
7¾ozspicy enchilada sauce,(4 cans)
12fl ozmild enchilada sauce,(2 cans)
6oztomato paste,(2 cans)
12ozMexican cheese blend,(1 bag), shredded
12flour tortillas,(12-inch), or more as needed
Preparation
Combine beef roast, tequila, jalapeno peppers, and garlic in a slow cooker. Cover and cook on Low for 12 to 18 hours until tender.
Shred beef using 2 forks; let it cool, about 30 minutes. Transfer shredded beef to a plate using a slotted spoon, reserving cooking liquid in the slow cooker.
Pour reserved cooking liquid into a large pot; stir in rice. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 to 25 minutes until rice is tender and liquid has been absorbed.
Preheat oven to 350 degrees F.
Mix black beans, refried beans, and 1 can green chile peppers together in a bowl.
Mix spicy enchilada sauce, mild enchilada sauce, and tomato paste together in a bowl until smooth. Spread a thin layer of sauce in the bottom of a deep baking dish.
Spoon ¼ cup bean mixture, ¼ cup rice, ½ cup shredded beef, 1 tablespoon sauce, and 2 tablespoons Mexican cheese blend over 1 tortilla.
Roll up the tortilla and place seam-side-down in the baking dish. Repeat with the remaining ingredients until the baking pan is full.
Cover tortillas with a thick layer of sauce and remaining cheese. Spread remaining green chile peppers over the cheese.
Bake in the preheated oven for 45 minutes to 1 hour until cheese is bubbly and golden brown.
Serve and enjoy.
