Kyle has been away again, and I thought that would mean I’d be on here posting up a storm; trying to keep myself busy. But this is the first post since he left – and he’s back tomorrow, so I guess those promises to myself didn’t quite pan out. Oh well. Instead I enjoyed some time spent with my family, as my aunt and uncle were in town from Sherwood Park, AB to help out with packing up my grandmother’s apartment for her upcoming move. It was a great week spent catching up.
It can be so hard to pack up your life for a move, and especially when family is involved. So I give kudos to my grandmother for being a trooper through the entire process. She looked exhausted every night; after a long days of people asking her what she was would give away and what she would be keeping to bring into her new, smaller digs. Luckily, her emotionally hard work was rewarded each night by a home-cooked meal and some quality time spent with family. And the bonus is that the rest of us got to enjoy the family time and great food as well!
But I suppose this has nothing to do with today’s recipe. On to the enchiladas! A tasty dish of filled and rolled corn tortillas, smothered in sauce and cheese. These were devoured by Kyle and I with frosty Mexican beers on a night that was just cool enough to crank up the heat on the oven. So we took full advantage of it to prepare this comforting meal. My easy interpretation involves zero meat (sorry carnivores), a prepared tomato sauce, some beans and chiles, and lots of cheesiness. Because we all need some cheesiness in our lives. Although I can’t wait for you to try this, part of me secretly hopes it’ll be a while still before the mercury dips back down – I’m digging the heat!
Spicy Black Bean & Cheese Enchiladas
Be careful not to walk away while you’re frying the corn tortillas; otherwise you will end up with a few crunchy ones – which aren’t as easy to roll. All you’re looking for is for the tortilla to cook and soften up – you don’t want taco chips. Is this step necessary? I would say yes. Corn tortillas need to be softened in order to curl them up around a filling, and the best way to accomplish this is by giving them a nice oil batch. Feel free to share your “healthier” methods if you prepare your tortillas in a different way. And please no flour tortillas. To make this a super simple dish to prepare, we cheated and used a canned enchilada sauce, but of course you can go ahead and make your own.
1 Tbsp vegetable oil
10 – 12 6″ corn tortillas (whatever amount is in the pack you buy)
2 1/2 cups cheese, shredded (I used mix of cheddar and monterey jack cheese) – divided
1 cup cooked black beans, rinsed and drained if from a can
1/2 cup white onion, shredded
1/2 cup sour cream (full fat to ensure it’s gluten-free)
1 4 oz can of green chilis
1 garlic clove, minced
1 tsp cumin powder
1 tsp chipotle chili powder
1 tsp salt
1/2 tsp chili flakes
1/8 tsp pepper
1/2 cup red enchilada sauce
juice of 1/2 a lime
2 Tbsp cilantro, chopped
1 red chili, sliced
Preheat oven to 400ºF. Spray a baking dish with cooking spray and set aside.
Heat the vegetable oil over medium heat in a non-stick pan. Cook one tortilla at a time in the oil for about 20-30 seconds per side or until softened. Drain on paper towel-lined plate.
Meanwhile, combine 2 cups of the cheese, plus the next 10 ingredients (black beans through pepper) in large bowl – mix well. Spoon out about 1/4 cup of the black bean mixture onto each corn tortilla and roll up. Line the prepared baking dish with the rolled corn tortillas. If there is any left over black bean and cheese mixture, spread it out over the tortillas. Once all the tortillas are filled and rolled, pour over the enchilada sauce then top with the remaining 1/2 cup of cheese.
Bake the enchiladas for 15 minutes in the prepared oven. Remove from oven, and sprinkle over the lime juice; let sit for 5 minutes. Top with the cilantro and sliced chili pepper. Serve hot.