The other day I felt like black bean enchiladas so I thought I would just make something up and you know what? They were delicious!
- 16 (or so) small corn tortillas
- 1-15 oz can refried black beans (I used Meijer Naturals with roasted jalapeno)
- 1-15 oz can whole black beans, rinsed
- 1-7 oz can diced green chiles
- 1 medium onion, diced
- 1 teaspoon oregano
- 1 teaspoon granulated garlic
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2-15 oz cans prepared enchilada sauce
- 2 cups Chihuahua cheese
Heat a skillet (we used our 12″ cast iron skillet) over medium/medium high heat. Add a little olive oil and sweat the onions until soft and translucent. Add green chiles and spices, refried beans, and black beans. Heat through.
Spray a 9″x13″ glass baking dish with cooking spray. Fill each tortilla with a few tablespoons of the bean mixture, roll, and place side by side in the baking dish. Continue until you run out of filling.
Pour both cans of enchilada sauce over the enchiladas, cover with cheese. Cover with aluminum foil and bake at 350° for 20 minutes.
Remove foil and place dish under the broiler (on high) for 5 or so minutes (watch carefully so it doesn’t burn). Let rest for 5-10 minutes before serving.