Tuesday, April 10, 2012

Black Bean Enchiladas

Chicken enchiladas remind me too much of Inglewood Unified's lunches in the 80's.  I wanted to try to make enchiladas, but couldn't bring myself to do the chicken, and wasn't sure that I'd like the beef.  That left fish or beans, and black beans just sounded right.

I always thought enchiladas must be difficult to make.  They're about as hard as lasagna.  The hard part is the filling.  If you buy canned beans, this takes no time at all.  This is also a good do-ahead.  Everything is pre-cooked, so you can assemble it in the morning in about ten minutes, refrigerate, and put it in the oven when you get home.

3/4 C dried black beans or 1-1/2 C canned black beans
12 soft corn tortillas
1-1/2 C shredded mozzarella cheese
1 28oz can enchilada sauce (your choice of mild, medium, or hot.  The one I got said mild, but it was pretty spicy.)

1.  a.  If cooking the beans:  Soak for 8 hours, drain and rinse.  Refill pot with 3 C water, bring to a boil, reduce to simmer, and cook for 2 hours.  Drain and rinse again.
     b.  From the can:  open can, drain, rinse.

2.  Pour about 1/2 C sauce in bottom of 13" x 9" casserole.  Pour the rest in a shallow bowl.  Microwave tortillas for 20 seconds to soften them.

3.  Coat both sides of a tortilla in sauce and place in casserole.  Spoon about 2 Tb of beans into center, then sprinkle with about as much cheese.  Fold over one side, then the other.  Turn it over so the seam is on the bottom and start a row.  Repeat with remaining tortillas, beans, and cheese.

4.  Pour any remaining sauce over enchiladas.  Sprinkle with any remaining beans and cheese.  At this point, you can cover and refrigerate the enchiladas to cook later, or preheat oven to 400º.

5.  Cook enchiladas for 15 minutes, or until cheese melts and the casserole is heated through.  Serve hot, garnished with sour cream.

Serves 6

Difficulty rating  π

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