DUTCH OVEN DINNERS AND BRAISES

BRISKET ENCHILADAS

Makes 6 to 8 servings

Buy a pound of your favorite smoked brisket for these saucy, cheese-blanketed enchiladas.

2 tablespoons olive oil
1 large red bell pepper, seeded and sliced
1 cup sliced red onion
1 (15.5-ounce) can black beans, rinsed and
drained
4 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 (15-ounce) can red enchilada sauce,
divided
6 large flour tortillas
1 pound chopped smoked brisket
2 cups shredded Colby-Jack cheese blend,
divided

Lime wedges and sour cream, to serve
Garnish: fresh cilantro leaves, sliced jalapeño

1. Preheat oven to 350°.

In a large cast-iron Dutch oven, heat oil over medium-high heat. Add bell pepper and onion; cook, stirring occasionally, until tender, about 5 minutes. Add beans, garlic, cumin, salt, and pepper; cook until fragrant, about 1 minute. Transfer