Pot Roast Enchiladas

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This is totally worth making - the pot roast and this with the leftovers. It was soooo good! 
The roast I had was really bizarrely fatty and I didn't get much meat from it (like, 1 cup tops), so I added corn to the filling, which I'd also recommend.
http://www.canadianliving.com/food/lunch-and-dinner/recipe/pot-roast-enchiladas


2 cups sauce from Hearty Italian Pot Roast (recipe also on blog)
1 cup bottled strained tomatoes (passata)
2 tablespoons minced pickled jalapeño peppers
1 tablespoon chili powder
1 teaspoon each dried oregano and cumin
Optional: chipotle sauce to add to sauce
3 1/2 cups loosely packed shredded Hearty Italian Pot Roast (recipe under method)
1 can (540 ml) sodium-reduced black beans , drained and rinsed
Half jar (370 ml) sliced roasted red peppers , drained and chopped (just roasted 2 peppers which also works)
10 8-inch soft flour tortillas (I highly recommend a corn/flour blend - more flavour!)
2 cups shredded Monterey Jack cheese
1 green onion , sliced
sour cream (optional)
sliced avocado (optional)
sliced lime - my suggestion

In small saucepan, stir together pot roast sauce, tomatoes, 1 tbsp of the jalapeño peppers, the chili powder, oregano and cumin over medium heat. Cook, stirring often, until bubbly, about 5 minutes.

Spread about 1/2 cup of the sauce in bottom of 13- x 9-inch (3 l) baking dish. In large bowl, mix together 1 1/2 cups of the sauce, remaining jalapeño peppers, Hearty Italian Pot Roast, black beans and red peppers. I split the cheese between the filling and the top.

Spoon heaping 1/3 cup of the beef mixture onto centre of each tortilla; roll up. Arrange, seam side down, in single layer in baking dish. Pour remaining sauce over top. Sprinkle with Monterey Jack.

Bake in 375°F oven until Monterey Jack is melted and bubbly, about 20 minutes. Garnish with green onion. Serve with sour cream and avocado (if using). And a squeeze of lime!

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