This is a super easy, healthy, and satisfying dinner on a cold winter night. Especially if you get your husband to make them for you! My husband learned this recipe when the kids were in middle school. They're now in grad school/employed. He still makes it for the family every winter at least once on request, and boy, do we love it! It's easy to put together, and the leftovers make a beautiful lunch! Chock full of protein, vitamins, and calcium, it's as delicious as it's healthy. We typically don't use low fat anything, but feel free to use low fat cheese. Or vegan cheese, and make it vegan!
My son calls this Mexican Masala Dosai 🙂
| Prep Time | 30 mins |
| Cook Time | 14 mins |
| Servings |
enchiladas
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Ingredients
- 1 white onion, very finely chopped
- 1/2 green pepper if you want, use a whole green pepper
- 7 oz canned black beans, rinsed well we used a 14 oz can and there is plenty of left over beans
- 1 pablano pepper
- 1 jalapeno pepper
- 2 cans enchilada sauce we typically use Old ElPaso medium enchilada sauce
- 5-6 tablespoons taco sauce used Ortega Taco sauce, use any brand of your choice
- 1/2 cup Finely chopped cilantro for garnish
- 2 cups mexican four cheese, grated
- 2 tsp oil
- 5 tbsp fresh or store bought salsa optional
- 5 10 inch flour tortillas we have always used the flour tortillas; corn tortillas should work as well
Tools/Utensils
- 1 9x13 baking pan
- 1 kadai/pan to saute vegetables
Ingredients
Tools/Utensils
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Instructions
- Finely chop the onions, peppers, and the cilantro; feel free to experiment with various peppers and other vegetables
- Rinse the black beans and drain them
- Gather the salsa, taco sauce, enchilada sauce
- Preheat oven to 425 degree farenheit
- Pour a thin inch of the enchilada sauce in the baking dish
- Heat the oil in the pan and add the onions first and saute
- Add each of the peppers after the onions turn translucent, and saute for a few minutes; take care not to overcook them, just enough so that they're cooked yet retain their crunch
- Turn the stove off; now it's time to assemble
- Set a tortilla on a plate and start with a couple of spoons of beans; it's completely up to you to use as much as or little of any of the fillings. I personally prefer less beans, and plenty of vegetables
- Top with veggies
- Pile on the cheese
- Add a drizzle of the taco sauce, and salsa (fresh or store bought) if using
- Fold like a burrito, but leave the ends open
- Place seamside down in the baking dish
- Assemble and place the rest of the enchiladas in the baking dish
- Sprinkle some more cheese (yes!) on top of the enchiladas, and drizzle some enchilada sauce on top
- Bake in the 425 oven for 14 minutes
- The cheese should be nice and bubbly; garnish with cilantro
- If you like, top with a dollop of yogurt/sour cream/vegan yogurt and eat when it's still hot!
- Finally, give a big hug to the chef!
Recipe Notes
- This recipe can be made vegan by substituting the cheese and the sour cream with vegan options
- Add/experiment with different vegetables. This is such a versatile dish, and you're only limited by your imagination
- We always make extras and eat it for lunch!
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