February 24, 2011 by Flora Dawn
Yesterday, I posted about how to heat those brittle, store-bought corn tortillas so you can actually cook with them. So, I figured I should post a great recipe with corn tortillas, enchiladas.
Corn tortillas stuffed with beans and oozing with cheese, covered in a flavorful sauce. What’s not to love? I am not a casserole fan by any stretch of the imagination. But a hot, bubbling pan of enchiladas, now that’s another story. Delicious.
I love enchiladas, so I have quite a few recipes for them, but this one is by far the easiest. With just a few ingredients, it’s simple to throw together. Add some Cilantro Rice and you have a perfect weeknight meal.
I use my Tomatillo Salsa heated for the enchilada sauce, but you could use your favorite recipe or store-bought enchilada sauce. If you want this dish to be super kid-friendly, leave out the peppers in the enchilada sauce. It’ll still be flavorful, just not hot! Pass the hot sauce among the grown-ups if needed.
Easy Bean & Cheese Enchiladas
- about 1 1/4 cups enchilada sauce (I use heated tomatillo salsa)
- 1 cup crumbled queso fresco (or you could use grated Monterey Jack or Colby Jack)
- 1-16 ounce can black beans, rinsed and drained
- 8 corn tortillas, heated
- sour cream, cilantro, guacamole, etc for serving
- Preheat oven to 350. Pour about 1/4 cup of enchilada sauce into the bottom of an 8-inch square baking dish, tipping the pan to spread the sauce evenly.
- Fill each tortilla with 1/4 cup cheese and a few tablespoons of beans. Roll tortillas and place seam side down in baking dish. Top with remaining sauce (and any cheese that might be leftover) and cover tightly with foil. Bake until heated through, about 20 minutes. Serve with desired toppings.