A few weeks ago, someone (not naming names) suggested that I cook more “ethnic” foods. This is a pretty vague statement, but I took the advice to heart. I do a lot of pasta (duh) and carby recipes, and since this blog is all about exploration and experimenting in the kitchen, I thought it might be time to branch out a little.
And so, these enchiladas were born. I would call this a “pantry” dinner, much like the baked eggs in tomato sauce from a few posts ago. I used whatever I had that could be incorporated into an enchilada and they came out really, really great. I loved the green chile/black bean combination – it felt a lot healthier* than ground beef (although, lets be real, that would have been amazing) and it was extremely easy to throw together. Served with a little sour cream to offset the (very mild – my roommates aren’t a big fan of spice) heat of the enchilada sauce, these will definitely become a mainstay in my recipe rotation.
*For those who are trying to be health conscious (AKA: not usually me) go a little lighter on the cheese and this is a fairy healthful main dish.
Green Chile and Black Bean Enchiladas
- 6 large corn tortillas
- 3 tablespoons (divided) vegetable oil
- 1 can black beans, rinsed and drained
- 1 can green chiles
- 1 onion, diced
- 2 large cloves of garlic, minced
- 1 cup chicken broth
- 1 bottle (12 oz) Enchilada Sauce (or you could be really cool and make your own)
- 1 tablespoon flour
- 1 1/2 cups shredded cheese (I used a pre-shredded Mexican blend. I know, bad. But it’s so easy!)
- sour cream, for serving
Preheat the oven to 350 degrees and then start with the sauce. In a medium saucepan heat one tablespoon vegetable oil and the flour until it becomes a paste. Add the chicken broth and enchilada sauce, bring to a boil, and simmer until the mixture is thickened (about 30 minutes).
Next fry your tortillas. I used corn because they are superior in every way to flour. Don’t ask why. They just are. Heat 1 tablespoon vegetable oil in a large pan. When the oil is hot, add one tortilla and brown quickly on each side for only about 30 seconds per side. Transfer to a paper towel lined plate. Repeat with the rest of the tortillas.
Once your tortillas are done (using the same pan) add another 1 tablespoon vegetable oil and cook your garlic and onions until they are very soft. Add the beans and chiles, stir, and cook until heated through.
Did I mention this recipe was easy? You are more than halfway done.
Next, take a tortilla and dip it into the enchilada sauce mixture, coating both sides of the tortilla. Observe:
Props to our honorary roomie Denga/DingDong/Sargeant Dingo (otherwise known as Lyndzie) for the action shot.
Lay the tortilla out and stuff it with the bean/chile mixture and cheese. A generous amount of cheese.
Roll the tortilla up and place it in a baking dish that’s bottom has been covered in the enchilada sauce. Remember to lay the tortilla seam side down! Repeat this process (dip, stuff, roll, place) with the remaining tortillas.
Once you have used all the tortillas, cover them in the enchilada sauce. Top with cheese. Generous amounts of cheese. Because, what is an enchilada without the cheese, really?
Bake in the oven for about 30-35 minutes or until the cheese is nice and bubbly. Believe me, you’ll know when.
Serve the enchiladas with a dollop of sour cream on top. ENJOY! These were awesome.
Some things I would have liked to add, were I not a poor college student with limited resources (that was too lazy to go to the store): green onions, black olives, cilantro. Feel free to experiment as necessary.