Recipe by Chef Joey Z.
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
- 14.79 ml olive oil
- 2 garlic cloves (chopped)
- 236.59 ml red bell pepper (chopped)
- 2 (680.38 g) can black beans (drained, rinsed and lightly mashed)
- 1 bunch scallion (minced)
- 141.74 g frozen corn (thawed)
- 1.23 ml dried oregano (I used Mexican)
- 2.46 ml cumin
- 1.23 ml dried thyme
- 14.79-29.58 ml cider vinegar
- salt and pepper
- 283.49 g monterey jack cheese (crumbled-I used Vegan cheese)
FOR THE CHARRED TOMATO SAUCE (warmed)
- 680.38 g plum tomatoes
- 2 serrano chilies (or 1 jalapeno chili)
- 78.07 ml white onion (chopped)
- 2.46 ml salt (or to taste)
- 14.79 ml vegetable oil
- 59.14 ml cilantro (chopped and fresh)
Directions See How It's Made
- 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.