Black Bean Enchilada Casserole

• 1 pound ground beef
• 1 ounce taco seasoning
• 2/3 cup water
• 1 tablespoon oil
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 15 ounce black beans, drained and rinsed
• 10 ounce enchilada sauce
• 4 1/2 ounce chopped green chiles
• 1/3 cup sour cream
• 8 flour tortillas
• 1 cup shredded sharp cheddar cheese
• 2 1/2 ounce goat cheese
• 1 cup chunky salsa
• 3 green onions, sliced

1. Heat oven to 400 degrees. Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain.
2. Add taco seasoning mix and water; mix well. Cook 2 to 4 minutes or until mixture is thickened, stirring occasionally.
3. Meanwhile, heat oil in medium saucepan over medium heat until hot. Add onion and garlic; cook and stir 3 to 4 minutes or until tender. Add beans, enchilada sauce, and green chiles; mix well. Bring to a boil, stirring occasionally. Remove from heat. Stir in sour cream.
4. Spoon ground beef mixture down center of each tortilla. Roll up; place seam side down in ungreased 12-by-8-inch (2-quart) baking dish. Spoon bean and enchilada sauce mixture over filled tortillas. Sprinkle with cheeses.
5. Bake at 400 degrees for 8 to 12 minutes or until cheeses are melted and casserole is thoroughly heated. Spoon salsa down center of casserole; sprinkle with green onions.