Wednesday, February 18, 2015

Black Bean and Cheese Enchiladas

Enchiladas are great for entertaining a few folks or for making on a Sunday and wrapping up a few for your lunch over the week. The best thing about this recipe is that you can toss in any extra vegetables or proteins that you have lying around. This recipe makes at least 12 enchiladas.

Prep Time: 10 minutes
Cook Time: 45-50 minutes

Two (2) ears of corn, fresh -- If you don't have fresh corn on the cob, canned or frozen corn will do
One (1) can of black beans, drained and rinsed
About 25 ounces of enchilada sauce -- I didn't have time to make my own, but this recipe from Damn Delicious looks great
1/2 small red onion, chopped
Two (2) cups of cheese, shredded -- I used cheddar and the Mexican blend
1/2 cup of salsa
One (1) tablespoon of olive oil
Two (2) teaspoons of taco seasoning -- I used my homemade recipe; start with two teaspoons, taste, and add more seasoning as desired
Two (2) cloves of garlic, minced
12 soft corn tortilla shells
1/2 cup of green onion, chopped

Preheat oven at 350F degrees.
Shuck each ear of corn, cut off both ends, and slice off the kernels. Set aside.
In a large skillet, saute red onion with the garlic and olive oil for about 3 minutes.
Add in the corn and continue to saute for another 3-5 minutes.

Add the drained and rinsed black beans, salsa, and the taco seasoning. Mix thoroughly.
After everything has heated thoroughly (about 5-7 minutes), remove skillet from heat and set aside.
Lay out a corn tortilla, fill it with about 3-4 tablespoons of the corn and black bean mixture and a small handful of cheese.

Roll the tortilla and place in a casserole baking dish.
Continue to do this until all of your filling or tortillas are gone.
Cover the enchiladas with your enchilada sauce and top with the remaining cheese.
Bake for 25-30 minutes at 350F degrees and turn up the heat to broil (or at least 450F degrees) for the last 5 minutes to get more of a golden brown look.

Top with green onion, and serve with "the fixins" (sour cream, additional salsa, guacamole, etc.).