I have been cooking up a storm lately but haven’t had much time to update the blog and now I’m backed up with lots of great recipes to post! Now that I’m on break I should have plenty of time for posting so expect lots of updates in the near future.
I have had this recipe starred for a very long time now. I love black beans, I love enchiladas, therefore I knew I would love this dish. I also love how versatile the filling recipe is. It could be used for so many things – black bean dip, on top of nachos, mixed with rice, etc. We really loved it in enchilada form. I made the filling a day ahead so that I could have a pretty quick dinner by just assembling the enchiladas the next evening. I’m glad I did it that way because I doubt I would have had the energy for the whole process on a regular weeknight. I doubled the dip recipe and filled about 8 medium tortillas. We still had a fair amount of dip left over afterward, so that in addition to the leftover enchiladas fed us for a while. We will definitely be having this again.
Black Bean Enchiladas
For the bean filling:
2 cans black beans, drained and rinsed
1 tbsp. oil
1 cup chopped onion
4 cloves garlic, minced
1 cup corn kernels
1 ½ cups chopped tomatoes
1 cup salsa
2 tsp. ground cumin
2 tsp. chili powder
1 cup shredded Monterey Jack cheese
¼ cup fresh cilantro
2 tbsp. lime juice
For the enchiladas:
3 cups black bean filling (above)
8-10 medium flour tortillas
shredded Mexican cheese (about 2 cups)
1 can enchilada sauce
To make the black bean filling, place the black beans in a medium sized mixing bowl. Partially mash the beans. In a medium sized skillet, heat oil over medium heat. Stir in onion and garlic and sauté for 4 minutes. Mix beans, corn, tomato, salsa, cumin, and chili powder into the skillet. Cook for 5 minutes or until thickened. Remove the pan from the heat, mix in cheese, cilantro and lime juice. Stir until cheese is melted.
Grease a 9×13” baking dish. Preheat oven to 350°. To make the enchiladas, spoon some of the black bean mixture down the center of a tortilla. Top with some cheese, fold sides over the filling and roll up. Place seam side down in the baking dish. Repeat with remaining tortillas. Pour sauce over the tops of the enchiladas. Cover with foil and bake for 25 minutes. Remove foil, sprinkle with remaining shredded cheese and bake 2-3 minutes more or until cheese is melted.
Source: Two Novice Chefs, One Tiny Kitchen (Julia and Tyler’s blog)