The second batch of vegetarian enchiladas we made with the homemade tomatillo salsa was even more filling than the last batch we made by adding in a can of black beans and reducing the other ingredients as appropriate. I'd highly recommend making this incredibly substantial and varied meal with a lot of flavors that only takes minimal work.
Makes 2 large servings
Ingredients
- 15 oz. can of black beans, drained and washed
- ¼ cup frozen or fresh corn
- ¼ cup chopped onion
- 1 Serrano pepper, finely chopped (or substitute Jalapeno)
- 1/2 cup shredded cheese (I usually use a store-bought
Mexican blend or just Jack cheese) - 4 8-inch flour tortillas
- 1 tbps. vegetable oil
- 1 – 1.5 cups of tomatillo salsa (recipe found here: http://www.madhuknitsandcooks.com/madhu_knits_and_cooks/2009/03/tomatillo-salsa.html)
Directions
- Preheat the oven to 350 degrees
- Heat the tortillas either on an open flame on the stovetop
or in the preheating oven for 3 – 4 minutes, or until the tortillas become
slightly firm - Cover an 8 by 8 inch baking pan with a light layer of the
tomatillo salsa to prevent the enchiladas from sticking to the pan - Heat oil on medium to high heat in a large saucepan, and add
onion, hot peppers, black beans and corn.
Saute for 10 minutes, or until the mixture is warm and the onions are
cooked - Using a soft spatula or masher, lightly mash the beans as
they cook - Divide the enchilada filling into four even portions
- Spoon each quarter of the mixture into a tortilla, sprinkle
cheese on top if desire, and roll tortilla, taking care to ensure that the
mixture does not fall over the ends of the tortillas - Place each tortilla, with the edges of the rolled sides face
down, in the pan - When all tortillas have been placed in the pan, spoon the
remainder of the salsa on top of the enchiladas and sprinkle ½ cup cheese on
top of the enchiladas - Cover the pan with foil and bake for 35 – 40 minutes,
removing foil 2/3 through baking time
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