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Gluten Free/Vegetarian/Nut-Free
Skill Level: Beginner
Yield: Serves 4
Prep Time: 30-40 minutes
Cook Time: 15 minutes/10 minutes cooling time
Equipment Needed:
The Recipe:
This recipe is adapted from a recipe by America's Test Kitchen
Ingredients:
2 tablespoons vegetable oil
1 medium onion, chopped fine
3 tablespoons chili powder
1 tablespoon+1 teaspoon tomato paste
1/2 teaspoon Kosher salt
3 tablespoons all-purpose flour or gluten-free flour
3 cups chicken or vegetable broth
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can diced green chilis (optional)
12 (6 inch) corn tortillas
1-1 1/2 cup shredded Mexican cheese blend
1 1/2 cups shredded mozzarella cheese
Cooking spray
Procedure:
Preheat oven to 450 degrees.
Heat vegetable oil in a 12-inch skillet over medium heat until the oil shimmers. Add about 3/4 of the chopped onion and cook, stirring frequently, until onion is softened (3-5 minutes).
Add chili powder, tomato paste, minced garlic and salt to skillet. Stir for about 30 seconds.
Add flour to skillet and stir for about 30 seconds.
Slowly add broth, whisking constantly to smooth out any lumps. Bring to a simmer and cook until slightly thickened, about 4-5 more minutes. Taste, and adjust salt as necessary.
In mixing bowl, stir together black beans, Mexican cheese and diced green chilis, if using.
Stack tortillas on a plate, and microwave for 1 minute.
Spread about 1 cup of sauce in the bottom of a 9 x 13-inch baking dish.
Working with one tortilla at a time, spread about 1/4 cup of the bean mixture down the center of the warmed tortilla. Tightly roll the tortilla around the filling, then place seam-side down in your prepared dish. Your instinct will be to line the tortillas up in 1 row down the length of the longer side of the dish; however 2 rows of 6 tortillas fit perfectly across the width/short side, so I would recommend that instead. Repeat with remaining tortillas and filling.
Pour remaining sauce over top of enchiladas, using a rubber spatula to spread the sauce to completely cover the top of each enchilada. Sprinkle shredded mozzarella evenly over the top of the enchiladas.
Cover dish with a piece of aluminum foil that has been lightly sprayed with cooking spray. Bake until cheese has melted, about 10 minutes.
Uncover and continue to bake for about 5 more minutes, or until the sauce is bubbling around the edges.
Let cool for about 10 minutes, then sprinkle with reserved raw onion.
Store leftover enchiladas in the fridge for 2-3 days, or in the freezer for up to 2 months.
To Serve: Use a spatula to remove enchiladas from pan. These are great as-is, or you could garnish with a sprinkle of chopped cilantro, squeeze of lime, sliced or diced avocado, dollop of sour cream...choose your own adventure :)
Adjusting for your diet: If you are on a vegan or dairy-free diet, you could use a dairy-free cheese or even omit the cheese all together in these enchiladas. Be sure to use gluten-free flour in the sauce if you do not consume gluten. I have used it before, and it works great! If you are not too big on spice, I would suggest leaving out the optional diced green chilis.
Tips:
I HIGHLY recommend using corn tortillas over flour when it comes to this black bean enchilada recipe. Any time I have used flour, they seem to really soak up the sauce and cheese and get soggy and unappealing.
If you have used corn tortillas in the past and been frustrated because they break or split the second you try to manipulate them, microwaving the tortillas for 1 minute completely solves that problem :) the tortillas will be warm, pliable, and should not break.
Different cheeses could be used; I like the combo of the Mexican blend and mozzarella personally, but you could try Monterey Jack, pepper jack, cheddar, etc.
A different type of bean such as pinto could be subbed for the black beans if you are not a fan, or you could omit the beans all together.
I usually use chicken broth, but if you are a vegetarian using the vegetable broth in the sauce will work great.
You could add a different protein such as cooked ground beef, shredded chicken, or carnitas in place of the beans. If you are going that route, about 1-1 1/2 cups of your protein should be plenty, and you may want to add just a cup of cheese.
I typically use yellow onion in this recipe, but you could definitely use white or red as well.
If you do not like the taste of raw onion, simply add all of the onion to your sauce in step 2.
I am a big fan of the tomato paste that comes in a tube or pouch for recipes such as these that will not use up a whole can of tomato paste.
If you end up with extra filling, don't toss it! Save it to make nachos or quesadillas with later.
The Story:
Enchiladas: A love affair. This is what I might call my memoir some day :) I adore enchiladas. In fact, last spring both of my older kids filled out a little survey on what they knew about me for Mother's Day, and while they disagreed on a few things such as how old I was and what my favorite color is, they both wrote "enchiladas" for my favorite food...so apparently I'm pretty vocal about that!
What's more comforting than a cheesy, warm, flavorful filling all wrapped up in a delicious corn tortilla hug? I would take enchiladas over chicken noodle soup any day of the week.
I have tried MANY enchilada recipes. While I've really never found one I didn't like, this one definitely takes the cake for easiest and fewest ingredients. I also love that my kids like these! I've made others that they found "too spicy," but I'm told these are just fine as far as heat goes. Plus, they come with a little nostalgia for me; these remind me of the enchiladas I used to get at a Mexican restaurant in my hometown as a child. Not the most authentic Mexican on the planet, I'm sure (hence my disclaimer of "Tex-Mex" in the recipe title), but a-ok for Minnesota enchiladas.
Enchiladas are one of those dishes that might seem intimidating at first, but once you make them you realize how easy they really are. There is a little bit of time and effort put into individually rolling each enchilada, but it is a very easy process and the reward outweighs the work, in my opinion.
Like tacos, I love how enchiladas come with the promise of possibility and the opportunity for creativity. Filling options, topping options, even sauce options allow the chef to customize to their liking.
Happy tasting!
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