Got to talking about this recipe with a friend and as long as I was going to type it up, I figured I’d share it with all of you. I ripped this out of a magazine sometime in the last 10 years… it’s origins are unknown.
2 cans of enchilada sauce
1 T olive oil
1 onion diced
1 small red pepper diced (I usually leave this out, I don’t know why.)
3 garlic cloves, minced
1 15oz can of black beans rinsed
10-12 corn tortillas, softened according to package directions
1-2 cups of shredded cheddar
Preheat oven to 425 degrees. Pour enough enchilada sauce into an ungreased 12×18 baking dish to cover the bottom.
Saute onions, peppers and garlic in olive oil on stove top until tender. Mix in black beans and 1/2 cup of cheese. Spoon the cheese mixture into softened tortillas and roll, placing enchiladas seam side down in the casserole dish. Top with remaining sauce and shredded cheese. Bake for 15-20 minutes or until cheese is melted.
I serve this with mexican rice, which you can buy at the store already made. You just have to microwave it for about 90 seconds. I won’t say the brand name cuz they ain’t paying me to!
My best friend in Fort Worth, TX is of Mexican descent and she used to tease me about my “white people enchiladas” until she tasted them! Enjoy!