Enchiladas
For all those Mexican food cravings- this recipe is customizable. Add whatever vegetables or protein you like. We recommend adding corn, adding sofritas, or just enjoying them with beans and cheese for a vegetarian option.
Ingredients:
Enchilada Sauce (We used Trader Joe’s sauce)
Shredded Boiled Chicken (optional: can use beef, turkey, or sofritas)
1 Can Black Beans
1/4 Onion (optional)
Jalapeño (optional)
Sour Cream (optional)
Shredded Cheese
Salsa (Optional: We used Trader Joe’s Chipotle Garlic)
1 Garlic Glove
Chili Powder
Tortilla
Instructions:
Preheat oven to 350 degrees F.
Drain and rinse black beans. In this recipe you have the option to keep the beans whole or blend them into a paste consistency. To blend, add the can of beans into a blender with the garlic glove and chili powder. Blend until mostly smooth.
Wash and cut onions and jalapeños.
In a baking tray or casserole dish, coat the bottom of the pan with a bit of enchilada sauce to prevent sticking (about 1/4 cup).
Assemble enchiladas: spread a bit of bean paste (or whole beans if preferred) in the middle of a tortilla. Add about 1 tbsp of enchilada sauce, 1 tbsp of salsa, jalapeño, and sliced onion, and wrap tightly. Place the enchilada in the pan with the seal faced down so that the contents do not spill out when baking. Repeat for as many enchiladas you would like to make.
Once all the enchiladas are assembled, generously coat the top of the enchiladas with more enchilada sauce. Next, generously sprinkle with the shredded cheese.
Bake for about 20 minutes or until the cheese melts and the center is warm (broil for about 2 minutes if you would like it crispier).
Serve hot with sour cream if desired.