Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, ground beef, and 1/4 tsp. salt 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, 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 portions of green onions on an angle. Keep white and green portions separate.

Carefully, drain pan, if desired. Pan will be hot! Use caution. Add tomatoes, white portions of green onions, black beans, 1/4 cup water, taco seasoning, and a pinch of salt to hot pan. Bring to a simmer.

Once simmering, stir occasionally until tomatoes are tender, 4-6 minutes.

Remove from burner.

While filling cooks, continue recipe.

In a microwave-safe bowl, combine 2/3 the cream base (remaining is yours to use as you please!), hot sauce (to taste), half the cheese (reserve remaining for assembly), and chile peppers (to taste) until combined.

Cover with a damp paper towel. Microwave until cheese is melted and 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 among tortillas. Top with remaining cheese. Roll tortillas tightly, placing seam-side down.

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