Last night I decided I wanted to make Enchiladas. I had thawed some meat two days previously for them, but to my dismay the meat had gone bad. I didn’t know that with hamburger you needed to use it within 24 hrs of thawing- lesson learned. I still wanted to make some enchiladas so I decided I would puree some black beans and use that for the filling instead! I didn’t have a recipe, and I have a habit of creating my own anyway, so here is what I came up with:
Ingredients:
2 Cans Black Beans
1 Tbs Garlic
¼ White Onion
1 Tbs Cumin
1 Tbs Adobo Seasoning
1 Tbs Diced Jalapenos
2 Cans Red enchilada sauce
1 Large Bag Shredded Mexican Blend Cheese
1 Pack Corn Tortillas
Directions: Preheat oven to 350. Spray baking dish with non-stick spray. Blend/Puree ingredients 1-6 until it looks like a thick paste. Spread a spoon-full of puree’d black beans into the center of a corn tortilla (not too much because you want to be able to roll/wrap the tortilla without it breaking in your hands) then sprinkle cheese over the puree’d black beans, roll, and place in baking dish. Repeat until the baking dish is full. If you have olive oil cooking spray, spray the tops of the enchiladas. Place baking dish in oven (BEFORE TOPPING WITH SAUCE AND CHEESE) and let cook for 7 mins. Removed baking dish and pour the enchilada sauce over the enchiladas, then top with shredded cheese. Place the dish back into the oven and let cook for an additional 10-15 mins.
Tips: You can fry the tortillas in oil prior to filling with beans to prevent them from breaking. If you do fry the tortillas prior to filling then you do not need to spray them with oil before cooking them for the first 7 mins. You want to cook them without the sauce for the first 7 mins regardless, just to prevent the tortillas from getting soggy.
I also like to put sour cream on them! Just adds an extra something creamy 🙂 I hope you enjoy!
Frocks and Flight Suits <3 