These may not be the most glamorous enchiladas you’ll ever have, but they’re cheap to make, fast, and couldn’t be easier. This recipe calls for both canned beans as well as pre-made sauce, making things even faster and more simple.
I originally planned on making a sauce for these. However, after several iterations and tweaks, I still wasn’t satisfied with the result. I might create a good enchilada sauce one day, but for now, I’m recommending your favorite sauce from the grocery store.
I’m not sure what’s traditional, but I’ve only made these with flour tortillas. This should work with corn tortillas, but they’ve always seemed more fragile to me. If you do use corn, I’d be especially careful when rolling up the filling.
If you like this recipe for black bean enchiladas, consider checking out my how-to for the perfect rice.
Ingredients
2 15-oz cans black beans, drained and rinsed
1/2 tsp kosher salt, 3 grams
pinch of black pepper, about 1/4 tsp
1-2 tsps lime juice, 5-10 grams
4 oz cream cheese, softened, 114 grams
small tortillas, as needed
cheese, as needed
enchilada sauce, as needed
Makes 6-8 small enchiladas
Preparation
Preheat your oven to 350 f (176 c). Add the beans, salt, pepper, lime juice and cream cheese to a bowl and mash with a potato masher*. Taste for salt before filling the tortillas.
Evenly divide the filling between tortillas, then roll up like burritos. Place seam-side-down in a baking dish, then top with cheese and sauce. Bake for 15-25 minutes or until warmed through.
Notes
* You can use anything that’s large and stiff enough, but a potato masher makes this step very easy.
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