The before-baking picture that I took of this recipe does not do it justice. These vegetable enchiladas were hearty and flavorful. Every member of our family liked them except Hugh, and it was probably just that he had spotted a banana in the fruit bowl. I had to make them with whole wheat tortillas, not corn ones as called for, but they were still very good. Made properly, they would be even better. They are just a little spicy and went well with rice and sweet corn. Many thanks to Erin of the nation of Texas for contributing! The recipe originally comes from Cook’s Illustrated/America’s Test Kitchen (one of our favorite sources). We’ll definitely be having this again.
Ingredients (conversions my own)
1 can black beans, rinsed (400 g tin/carton)
1 TBS / 15 ml canola oil
1 onion, minced
1 red or yellow pepper, seeded and chopped
1 medium zucchini/courgette, chopped small
3 cloves garlic, minced
2 1/2 c. / 500 g enchilada sauce (Old El Paso brand is available in the UK, a jar is only 395 g but I think it would be enough)
1 c. / 100 g finely crumbled queso fresco or feta cheese (I used feta)
handful chopped fresh cilantro/coriander leaf
1 small can chopped green chilies (in UK can use about 3 green chilies from a jar, but these are spicier than US tinned chilies, so use sparingly or omit if more heat is not desired)
salt and pepper
12 corn tortillas
1 c. / 100 g shredded cheddar (make sure to use mild in the UK)
lime wedges, to serve
Preheat the oven to 350 F / 175 C. Mash half the black beans until smooth. Heat the oil in a large skillet over medium heat, cook onion and bell pepper until softened and slightly browned, 5-7 minutes. Stir in the zucchini / courgette and cook until soft, another 3-5 minutes. Add garlic and cook until fragrant, 30 seconds. Stir in mashed black beans and remaining whole beans and cook until heated through.
Transfer to a large bowl and stir in 1/2 c. / 100 g of enchilada sauce, feta, cilantro / coriander leaf, green chilies, and salt and pepper to taste. Keep warm.
Lightly spray tortillas with vegetable oil spray (I skipped this) and spread on baking sheets. Bake 2-4 minutes or until soft. Remove and increase oven temperature to 400 F / 200 C.
Spread out tortillas and put 1/2 c. of the vegetable mix on each. Roll closed and place seam-side-down in a rectangular baking dish. Pour 1 c. of the enchilada sauce over the top of the enchiladas (reserving the last cup to serve with the enchiladas) and sprinkle cheddar down the center of the dish. Cover with foil and bake about ten minutes, then remove the foil and bake another 5 minutes, or until cheese is melted.
Serve with reserved enchilada sauce and lime wedges.