I don’t make enchiladas very often, and when I do it’s chicken enchiladas, with canned enchilada sauce. This time, I wanted to do a vegetarian version, and since I normally don’t have enchilada sauce in my cupboard, I made my own, using ingredients I already had. It was far easier than I thought it would be, and most of the ingredients were common ones.
The recipe has three steps, if you make your own sauce (if you use canned, that cuts out a whole step). It still didn’t take that long. The steps are:
1. Make the sauce.
2. Make the filling.
3. Fill and top the tortillas (and cook).
Both my kids liked the Enchiladas, which was a bonus because I thought they might end up eating toast and fruit that night. IJ asked for not one, but TWO more helpings. There are lots of veggies in the Enchiladas. The only issue was a lot of the black beans and corn ended up on the plate at the end and IJ announced that he was not a fan of black beans. It didn’t stop him from eating the meal, though! Next time I will cut back on the black beans, because my hubby also said he would prefer less of them.
Enchilada sauce (adapted from Tide and Thyme)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 2 cups crushed tomatoes (I used canned, but you can use fresh)
- 1 cup chicken stock
Heat the oil in a medium saucepan. Add onions and saute for about 5 minutes. Add the garlic, chili powder, and cumin, and cook for 1-2 minutes. Add the crushed tomatoes and chicken stock, stir and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat, let cool for 10-20 minutes, and puree with an immersion blender. Set aside to use in the Enchiladas. You can also refrigerate or freeze it to use later.
Black Bean Enchiladas (Adapted from Taste of Home)
- Olive oil
- 1 small onion, chopped
- 1 small yellow pepper, chopped (can also use green)
- ½ cup mushrooms, chopped
- 1 garlic clove, minced
- 1 cup cooked black beans (I use ½ – ¾ cup dried black beans. Boil for 5 minutes and let soak for an hour, then drain and rinse. You can also use canned black beans).
- ¾ cup frozen corn
- 2 tbsp taco seasoning
- 10 tortillas (whole wheat or regular)
- ½ – 1 cup enchilada sauce
- 1 cup grated Mexican blend cheese (or can use cheddar)
Make the filling:
Heat oil in a large skillet. Add onions, peppers, and mushrooms and stir-fry for 5 minutes. Add garlic and cook 1 more minute. Add black beans, corn, and taco seasoning, cook for 5 more minutes.
Spoon ¼ – ½ cup of the black bean mixture into each tortilla, roll it up, and place it in a greased 9×13-inch baking dish. Repeat until all the tortillas are in the dish.
Spoon the enchilada sauce over the top of the tortillas, and spread it out evenly to cover all the tortillas.
Cover the tortillas and sauce with grated cheese.
Cook in preheated oven for 20-30 minutes.
Serve with sour cream and guacamole or plain avocados.