Black Bean Enchiladas with Homemade Sauce

Bean Enchiladas

We used local beans from our fall crop share..

Filling:

  • Black Beans, soaked for 6-8 hours, cooked in a pressure cooker, and drained
  • Onion
  • Garlic
  • Zucchini
  • Chili Powder
  • Garlic Seasoning
  • Salt!
  • Cumin
  • Corriander
  • Oregano
  • Cheese, grated

Sauce:

  • Jar Roasted Peppers
  • Can Fire Roasted Tomatoes
  • Can Green Chilis
  • Garlic Seasoning
  • Corn Tortillas
  • Oil

Zucchini added to onion and garlic

1. Chop onion, garlic, and zucchini.  Heat some olive oil and add garlic and onion, cook 5 minutes.  Add zucchini and cook a bit more.  Mix in the cooked beans and season with seasonings and lots of salt!

Filling

2. In a blender blend the sauce ingredients: roasted peppers, tomatoes, chilis, and garlic seasoning.  Taste and add/adjust if necessary.  It’s important to use good peppers as their flavor is definitely noticed!

Enchilada Sauce

3. In a large class dish spread a thin layer of the sauce.

4. In a skillet heat up some oil, (not olive oil).  Once the temperature is hot heat the tortillas for 3 seconds per side.  Instead of doing all the tortillas at once I heated one through, filled with the bean mixture and some grated cheese, rolled up, and placed in the glass dish.  Repeat until dish is full.

Enchiladas

5. Top enchiladas with enchilada sauce and grated cheese.

Ready for the Oven

6. Cover with foil and bake in a 350° oven for ~30-45 minutes until heated through and bubbling on sides.  Remove foil and cook for another 5 minutes melting the cheese.

Dinner!!! (After they were in the oven I decided I wanted a bit more sauce so the cheese is underneath)

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