It is truly hard to believe that my roots are German. I love some Tex-Mex food. It is what I crave and about 75% of my weekly meals are some sort of Tex-Mex dish. The flavors are out of this world and the variety never gets old. At least I hope my family thinks that way too.
Enchiladas are one of my favorites, but I don’t make them too often. I shyed away from them for a long time because of the corn tortillas, but I have learned the secret. I do not make my own corn tortillas. I have tried. I even own a fancy press. My press can’t get them as thin as these store bought ones. One day I will try again. Today is not that day.
The secret to perfectly rolled enchiladas is warm, very warm, tortillas. If they are cold, they will crack and look all gross when you roll them. No one likes gross looking food. This is also the secret to great taquitos. Again, something I love, but do not make often enough because of the pesky corn tortillas.
Many of you comment on how much I post vegetarian meals. I love them. I prefer them. I am picky about meat. However, I also make meals that are flexible to both the meat lover and non-meat people. This is one of those dishes. Just substitute chicken or shredded beef or pork in for 1/2 the beans and you have yourself a meaty delight.
Take a shortcut now and then with the jarred enchilada sauce. I know, heresy, for those purists out there. Busy mama speaking today and while I love everything homemade, sometimes, it just doesn’t work. Today is a day for a happy family with good home cooking.
Cheers to a good homemade enchilada!
- 1 Tablespoon canola oil
- 1/2 cup yellow or white onion, diced
- 1/2 cup poblano pepper, seeded and diced
- 1/2 cup fresh or frozen corn
- 1, 15oz can black beans, drained and rinsed
- 3/4 cup shredded Monterey jack cheese
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 12, 6” corn tortillas or flour tortillas
- 1 cup enchilada sauce
- 1/2 cup shredded cheddar cheese
- Optional garnishes: sour cream, cilantro, guacamole, salsa
- Preheat oven to 350°F
- In a medium skillet over medium heat, add canola oil, onions and peppers
- Sauté for 3 minutes, add corn, sauté for an additional 3 minutes
- Transfer veggies to a medium mixing bowl
- Add black beans, Monterey jack cheese, salt, chili powder, cumin, garlic powder
- Wrap 1/4 cup of filling into each corn tortillas and wrap up, placing it seam side down in a baking dish
- Repeat with remaining tortillas
- Pour enchilada sauce over the top of tortillas wraps
- Sprinkle with cheddar cheese
- Bake for 35 minutes
- Garnish with cilantro, sour cream, guacamole, and salsa