Prep 35 mins
Cook 40 mins
This recipe is very tasty and I like that it is gluten free. I have tweaked it and made it my own. I always try to buy Organic as I don't want the chemicals and GMO on my plate, which some corn has. Besides, the food just tastes better. I doubled the recipe and I made my own tortillas and cooked the dry beans in my pressure cooker. But you can buy the canned beans and ready made tortillas. It will save you a lot of time if you do. The sauce that goes with this is called Charred Tomato Sauce. You should make this as it really compliments the dish. I even added some Salas to my sauce to kick the flavour up a notch.
- 8 corn tortillas
FOR THE FILLING
- 1 tablespoon olive oil
- 2 garlic cloves (chopped)
- 1 cup red bell pepper (chopped)
- 2 (12 ounce) cans black beans (drained, rinsed and lightly mashed)
- 1 bunch scallion (minced)
- 5 ounces frozen corn (thawed)
- 1⁄4 teaspoon dried oregano (I used Mexican)
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon dried thyme
- 1 -2 tablespoon cider vinegar
- salt and pepper
- 10 ounces monterey jack cheese (crumbled-I used Vegan cheese)
FOR THE CHARRED TOMATO SAUCE (warmed)
- 1 1⁄2 lbs plum tomatoes
- 2 serrano chilies (or 1 jalapeno chili)
- 1⁄3 cup white onion (chopped)
- 1⁄2 teaspoon salt (or to taste)
- 1 tablespoon vegetable oil
- 1⁄4 cup cilantro (chopped and fresh)
- Heat the oil in a skillet and saute the garlic and peppers for 3 to 4 minutes. Peppers should stay crunchy. Remove from the heat.
- Stir in the mashed beans, corn, scallions, herbs, vinegar, salt and pepper. Set aside.
- Heat a non-stick skillet. Soften each corn tortilla before filling it by placing in the hot skillet and swirling it around for 30 seconds on each side. Dip the tortilla into the warmed Charred Tomato Sauce.
- NOTE: I didn't dip mine, I held the tortilla in my hand and put the sauce onto it with a ladle then swirled it around like you would sauce on a pizza. I found this easier. You use less sauce as well.
- Lay the tortilla into the baking dish or a plate and put 2 tablespoons of the bean mixture and a little cheese on it then roll up and put seam side down into the dish you are going to bake this inches.
- Continue filling and rolling the tortillas until you are done repeating the above steps.
- I poured the remaining sauce I had over the enchiladas and sprinkled it with more cheese.
- I baked my casserole at 350 for 40 minutes. Best to check after 30 minutes as my oven is slow, and you don't want to burn this.
- If you make these the day ahead store in the fridge then bake when you are going to eat them.
- You can serve these with Sour Cream if you wish.
- Bon Appetit.
Sooo yummy! I wouldn't change a thing.
I have not tried this recipe but wanted to clarify it isn't vegan. Vegan contains no animal product including cheese; the correction notation would be vegetarian. I often look for vegan recipes due to a milk allergy.
Because I was serving more than eight people, I made this kind of like a lasagna instead of individual enchiladas. I did sauce on the bottom, corn tortillas as a layer then the beans. Then, I repeated the layers and topped with cheese. It was amazing! The corn gave it a little kick of sweetness. I am so sad there are no leftovers for lunch today.