This Black Bean Enchilada recipe is inspired by my mother’s famous Lentil Enchiladas. My mother’s philosophy of cooking is more of a slow cooking approach and she enjoys spending a couple of hours in the kitchen creating the perfect dish. Me – not so much, I’ m more of a convenient type cook. I was looking to find a way to capture the essence of my mother’s dish but make a quick version for the on the go crowd like me. I purchased all of the ingredients at Trader Joe’s.
4 cans 15 oz. black bean
1 teaspoon of olive oil
1 cup of chopped onion
2 tablespoons of chili powder
1 teaspoon of coarse sea salt
1 package of corn tortillas (taco size)
12 oz. enchilada sauce
1 cup of shredded cheddar cheese
1 cup of shredded blended pepper jack cheese
¼ cup of chopped green onions
Preheat oven at 350 degrees
Place two cans of black beans in a blender or food processor. Do not drain the liquid from the beans. Blend until beans are the consistency of puree.
Sautee the chopped onions in oil until the onions become translucent. Pour the puree beans in the saucepan with the sautéed onions.
Drain the remaining cans of black beans in strainer and them to the puree mixture. Add chili powder and sea salt. Taste the mixture and additional salt or chili powder if you want more favor.
Pour 1/3 of the enchilada sauce in the bottom of a 13 x9 baking dish.
Heat up a skillet on medium high heat. Place a corn tortilla in skillet and warm it up for about approximately 30 seconds.
Remove the tortilla and place it on a plate. Take several spoonfuls of the black bean mixture on half of the tortilla.
Roll up the tortilla and place the rolled enchilada in the baking dish. Make sure the seam is face down. Continue rolling enchiladas until you have run out of tortillas.
After you have rolled all of the enchiladas you will take another 1/3 of the enchilada sauce and pour it on top of the rolled enchiladas.
Spread the cheddar and pepper jack cheese on top of the enchiladas. Spread the green onions on top of the cheese. Drizzle the remaining enchilada sauce over the enchiladas.
Bake uncovered for 35 minutes. Remove enchiladas for the oven and allow them to cool for about 10 minutes before serving.