Easy Black Bean Enchiladas
I've been wanting to make enchiladas for as long as I can remember. I've always loved them. But they were one of those things that I found incredibly scary to make.
I think it was the sauce. It always seemed so complicated to me so I found it intimidating. And I was just afraid they wouldn't be as good as the enchiladas we've had at restaurants. Because we've had some tasty ones.
Well the other night I said screw it. Mama C sent me a recipe for an enchilada sauce. So I braved it. And I'm pretty sure I'm crazy. They were seriously one of the easiest things I've made. The sauce was actually the easiest part and it's only take a little broth and some seasonings. Who knew?!?
Here's how I made some insanely yummy black bean enchiladas.
- Enchilada sauce (made using this recipe)
- 6 flour tortilla shells (I used the soft taco size)
- 1 cup chopped peppers (I used red, green, yellow, and orange)
- 1/4 cup onion, chopped
- 1 jalapeno, chopped
- 2 cups grated cheese (I used cheddar & pepperjack)
- 2 cups black beans
- Salt & pepper
- 1 TB olive oil
*I was totally going to put some corn in these babies as well, but I forgot and didn't even realize it until I was writing up the recipe for the blog. So next time I'm going to add in some frozen corn. I think about 1 cup should do just fine.
- Make enchilada sauce according to recipe. The only change I made was using butter instead of oil because that's how I'm used to making sauces. I also added a touch of seasoned salt and cayenne pepper for some heat.
- While sauce is thickening, preheat the oven to 400 degrees. Heat the oil in a pan. Add the onions and cook for a couple of minutes.
- Add the peppers and jalapenos. Cook for a couple more minutes.
- Add blackbeans to onion pepper mixture. Add salt and pepper to taste. Cook for 5-7 minutes. If you feel the mixture isn't wet enough add in a little veggie stock.
- Assemble the enchiladas. Take one taco shell and spoon some of the sauce. Add the pepper mixture and then some cheese. Roll up the shell and place in a baking pan (I used a Pyrex dish). Continue with the remaining shells.
- Pour the remaining sauce on top of the enchiladas. I also had some more blackbeans and peppers left so I sort of spooned that around the enchiladas. Top with cheese. I also added a little parsley just for some color.
- Cover with foil and bake in the oven for 10 minutes. Remove foil and bake for 10 more minutes.
I served these with a side of brussels sprouts. They were delicious and super filling.
Mr. T and I debated for quite some time on how many we should eat - we didn't know if it was best to eat two each that night and save the remainders or if we should eat one and then have two left for another night. We decided it was best to have two each that night and let future Mr. T and Jess worry about only having one enchilada.
And, yep, they make amazing leftovers too. I just sprinkled some additional cheese on top, covered them with foil, and warmed them in a 350 degree oven for a few minutes.