Black Bean Enchiladas


This recipe is a combination of my own, one I found online, and some suggestions from a work friend. With everything I cook, I like to get a general idea of how its made and then make it into my own creation. The only thing I should have done differently here was add more enchilada sauce to the top prior to cooking. It was not dry by any means, I just would have preferred more sauce. Generally, enchiladas are made with smaller 6 inch tortilla shells. I decided to used a bigger 12 inch (burrito) tortillas to add more filling and ensure an easier folding/rolling process. The end result was that these came out really really good and I definitely plan on making them again soon!

Filling Ingredients:

1 can Goya black beans drained

1 1/2 cup cooked rice (white or brown)

1/2 cup sweet onion chopped

2 gloved garlic chopped

1/2 block of cream cheese

1/4 cup shredded Colby Jack cheese (set aside more for topping)

1/4 cup shredded Pepper Jack cheese (set aside more for topping)

1/2 teaspoon chili powder

1 teaspoon adobo


1 tablespoon olive oil

5 12 inch burrito tortillas


Sauce Ingredients:

2 large vine ripe tomatoes

2 Roma tomatoes

1/4 cup sweet onion chopped

2 garlic cloves

2 habanero peppers (remove seeds for less heat)

2 tablespoons flour

3 tablespoon chili powder

1 teaspoon onion powder

Salt & pepper to taste

1/2 cup chicken stock


Preheat oven to 350 degrees F. Heat a large pan coated in olive oil over medium heat. Saute onion and garlic until until tender. Add black beans, cooked rice, chili powder, adobo, and salt. Cook until beans are tender, stirring frequently. Stir in cream cheese until mixed throughout, then add Colby and Pepper Jack cheeses. After about 1 minute all cheese should be melted, remove from heat and set aside. Meanwhile, warm tortillas in oven for about 5 minutes to avoid them from becoming soggy once sauce is added. In a food processor or blender, add all sauce ingredients and blend until sauce is a medium thick consistency (this will be spicy, but some of the spice will lessen once cooked). Coat bottom of oven safe baking dish with some sauce, then fill tortillas with rice and beans mixture. Fold ends and roll tightly. Pour a generous amount of sauce over enchilada and top with more Colby and Pepper Jack Cheeses. Bake for about 12-15 minutes and serve with sour cream.


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