Black Bean Enchiladas
Enchiladas de Frijol Negro
These black bean enchiladas are coated and baked in red chile sauce. Cook the beans a day ahead, or in a pinch, canned black beans may be used. Prepare a double batch of the chile sauce and freeze any that’s leftover.
Ingredients
Makes 8 enchiladas
- 5 cups Basic Red Chile Sauce (double recipe)
- ⅓ cup vegetable oil
- 8 corn tortillas
- 2 cups Basic Refried Beans with black beans
- 1 cup shredded Oaxaca or Monterey Jack cheese
- ½ cup crema or sour cream
- 4 green onions chopped, including 2 inches of green part
Instructions
- Prepare chile sauce.
- Set aside and keep the sauce warm on low heat.
- Preheat the oven to 350°.
- Prepare the sauce.
- Then, grease a 9- × 13-inch baking pan.
- In a medium skillet, heat the oil over medium heat.
- With tongs, dip the tortillas, 1 at a time, in the hot oil until limp, about 3 seconds.
- Drain on paper towels.
- Stack the tortillas on a plate and cover with a clean kitchen towel to keep them soft and warm.
- To assemble the enchiladas, spoon about ¼ cup of the sauce on a plate.
- Lay 1 tortilla on the plate and turn once to coat with sauce.
- Place the tortilla on another plate and put about ¼ cup of beans on the tortilla.
- Roll into a cylinder and place seam side down in the baking pan.
- Repeat, until all tortillas are filled, rolled, and placed side by side in the pan.
- Pour about 1 cup of the remaining sauce over the enchiladas to cover completely.
- Sprinkle with the cheese.
- Bake until the sauce is bubbling and the cheese is melted, about 20 minutes.
- Drizzle with crema or sour cream and scatter green onions on top.
- Serve at once.
