Beef Enchilada Bake

• 1 lb extra lean ground beef
• 2 large handfuls onion, chopped
• 2 generous shakes chili powder
• 2 generous shakes cumin
• 1 can reduced sodium black beans, drained and rinsed
• 10 oz plain Greek yogurt
• 3 tbsp flour
• 2 generous shakes garlic powder
• 2 cloves garlic, finely chopped
• 3 carb-balance tortillas
• 1 10 oz can medium enchilada sauce
• 1 4 oz can green chiles

In a large skillet, cook the ground beef, onion and garlic about 5-7 minutes, or until onions are tender and beef is no longer pink. Stir occasionally. Season with cumin and chili powder and stir. Turn off the heat, add the beans and un-drained chiles, and stir to combine. 

While the beef is cooking, combine flour, garlic powder and yogurt. Stir thoroughly and set aside. 

Preheat the oven to 350. 

Place a tortilla in a casserole dish. Add in half the beef and bean mixture, spreading evenly across the tortilla. Spread half the yogurt mixture over it, and pour half the enchilada sauce on top. Add another tortilla and layer the rest of the ingredients, topping with the final tortilla. 

Cover and bake 30 minutes. 

Adapted from recipe.com

**sorry, dear readers. The pictures of this meal didn't turn out very well, so none for this recipe.