Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and ground beef to hot pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

While ground beef cooks, prepare ingredients.

Core tomatoes, halve lengthwise, and scoop out insides. Cut into 1/2" dice.

Drain black beans.

Trim and slice white portions of green onions into 1/2" pieces. Thinly slice remaining green onions on an angle. Keep white and green portions separate.

Add tomatoes, white portions of green onions, black beans, 1/4 cup water, half the seasoning blend (reserve remaining for sauce), and a pinch of salt to hot pan. Bring to a simmer.

Once simmering, stir occasionally until tomatoes are tender, 5-7 minutes.

Remove from burner.

While filling cooks, start sauce.

In a microwave-safe bowl, combine cheese sauce, hatch green chile peppers, remaining seasoning blend, and 1/4 cup water until smooth. Cover with a damp paper towel. Microwave on high until sauce is smooth, 1-2 minutes, stirring once halfway through.

Wrap tortillas in a damp paper towel and microwave until warmed through, 30-60 seconds. If tortillas come folded, keep folded.

Place tortillas on a clean work surface and divide filling evenly amongst tortillas. Top with cheddar cheese. Roll tortillas.

Plate dish as pictured on front of card, topping enchiladas with sauce and garnishing with green portions of green onions and tortilla strips. Bon appétit!!