Black beans and corn enchiladas

July 12, 2017 Published by Dina Leave your thoughts

Enchiladas are a delicious Mexican comfort food and and now and then I absolutely crave these tortillas, wrapped around a flavourful filling and baked in a mildly spicy chile-tomato sauce. I fill them with beans and corn, potatoes or vegetables and scatter a little cheese to melt on top.

What type of tortillas to use:

Traditionally, white or yellow corn corn tortillas but flour tortillas also work.

Red or green sauce?

Either. I usually make it with red but a good green tomatillos sauce adds a tangy element to the dish and tastes delicious with many fillings. Traditional enchilada sauce is made by charring the tomatoes, garlic, chiles and onion and then blending them into a sauce perhaps with some stock. For this recipe I am offering a shortcut method using canned tomatoes that is a flavourful alternative to the traditional.

Roll or stack the tortillas?

In traditional enchiladas the tortillas are loosely rolled around the filling but I have seen and made enchiladas much like lasagna where I layer the tortillas and fillings, bake and then cut into serving portions.

What about garnishes?

Because enchiladas are relatively rich it’s nice to have something tangy to go along with it. Some suggestions: crisp green salad, pico de gallo or as I did here, quick pickled red onion. Don’t forget fresh cilantro and a scattering of queso fresco on top.


 

Black beans and corn enchiladas

Black beans and corn enchiladas


Ingredients:


4-6 corn or flour tortillas

Filling:

1/4 cup corn oil
1 onion, chopped
4 cups cooked black beans
2 corn cobs, grilled and kernels stripped
1-2 mild jalapeño peppers, seeded and chopped (leaving seeds in will make the dish spicy).
1 tablespoon Mexican style chili powder
Salt and pepper
Chopped cilantro
Juice of 1/2 a lime
1/2 cup crumbled queso fresco, Cotija or feta)

Easy enchilada sauce:

3 tablespoons corn or canola oil
1 onion, chopped
3 garlic cloves, chopped
2 jalapeños, seeded and chopped (leave seeds in for more spice)
2-3 tablespoons ancho chili powder
1 teaspoon cumin
1 tablespoons dried Mexican oregano or regular oregano, crumbled
Salt and pepper

1 – 28oz can tomatoes

1 tablespoon agave syrup optional

Toppings:

2 cups Grated Monterey Jack cheese
Cilantro, chopped
1/2 cup queso fresco, crumbled (substitute with cotija, or feta)
Pickled red onion


Directions:


Easy enchilada sauce:

Heat oil in a pot, add onion and cook until translucent and soft, 4-5 min on low heat.

Add garlic at the last minute and stir until fragrant.

Add the chili powder, cumin and oregano and cook, stirring for 1 minute.

Add the tomatoes, salt and pepper and cook partially covered for about 20-25 minutes, breaking the tomatoes with a wooden spoon every now and then.

When the tomatoes reduce to a sauce consistency transfer the mixture to a food processor or blender and puree until smooth. If the sauce is too thick thin it with a little water or stock.

Add agave, taste and adjust salt and pepper.


Filling:

Heat oil in a skillet, add onion and jalpeños and cook until softened and beginning to turn golden.

Add the beans, chile powder and cumin and cook, sriring, until warmed through.

Partially mash the beans with a potato masher (not completely), adding a little water or some of the enchilada sauce if the mixture seems dry.

Add the grilled corn kernels and cook another 5 minutes on low heat.

Add salt and pepper, cilantro, lime juice and queso fresco, mix and set aside.


Assembling:

Grill the tortillas over open flame or in a skillet until just lightly charred.

Spoon some sauce on the bottom of a baking dish large enough to hold all the rolled tortillas.

Place some filling into each tortillas and lay them over the sauce in the dish, seam side down. Repeat with remaining tortillas and filling.

Pour just enough sauce over the tortillas to cover them but not drown them in sauce.

Sprinkle grated Monterey and queso fresco over.

Bake the dish in 375ºF oven until the sauce is hot and bubbles on the side of the dish, about 25 minutes or so.

Remove from oven and let rest a few minutes.

Scatter cilantro over and serve with quick pickled onion.


 

IMG_1806

White corn tortillas


Pickled red onion


 

enchiladas



 

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