SERVINGS: 4 / TOTAL TIME: 50 MINS
cloves garlic, minced
freshly chopped cilantro, plus more for garnish
Freshly ground black pepper
extra-virgin olive oil
small onion, chopped
(19-oz.) can enchilada sauce
(15-oz.) can black beans, drained
Tortillas, for serving (optional)
Sour cream, for serving (optional)
Preheat oven to 375°. In a large bowl, combine ground beef, bread crumbs, egg, garlic, cilantro, chili powder, cumin, and oregano. Season mixture with salt and pepper, then form into meatballs about 2” in diameter.
In a large skillet over medium heat, heat 1 tablespoon oil. Add meatballs and cook until seared on all sides, about 2 minutes per side. Remove from skillet and transfer to a plate while you make sauce.
Add remaining 1 tablespoon olive oil to skillet. Add onion and jalapeño and cook until soft, about 5 minutes. Stir in enchilada sauce, black beans, and corn and bring mixture to a simmer.
Return meatballs to skillet, tossing them in sauce. Top meatballs with cheeses and bake until beef is cooked through and cheeses are melty, about 15 minutes more.
Garnish skillet with avocado and more cilantro. Serve with warmed tortillas and sour cream.