As you know we move this week and Josh’s birthday falls in the mix of it and also the day before we travel. So with all the busyness going on I wanted to be sure to make him a nice dinner this weekend as an early birthday celebration. He loves Mexican food just like my parents so I figured this was a good road to go down. Enchiladas are always one of his favorites, but the thought of enchilada sauce was not quite doing it with the prospect of heartburn. (Luckily I have had very little and I attribute this to the smartness of my eating). So after talking with my mom and thinking it through I decided to go ahead and make him enchiladas but with a black bean sauce instead of enchilada sauce. I didn’t put too much thought into it and kept the meal simple. It turned out delicious. I opted for a vegetarian version and but for Josh’s half I topped it with ground buffalo. For the filling I used cottage cheese, corn, and mild green chiles. Cottage cheese is a technique I learned from my dad I have come to use this as my preferred filling. The tortillas we picked up from the farmer’s market and they were freshly made so I left them out of the fridge. This meant I didn’t have to heat them for them to be pliable enough to assemble. Good eats!
Enchiladas with Black Bean Sauce
- 1 large onion, chopped
- olive oil
- 25 oz can black beans
- 1/2-1 cup water
- 1/2 t cumin
- 1/2 t chili powder
- 16 oz. cottage cheese
- 1 1/2 cups frozen corn, cooked and drained well
- can chopped green chiles
- 10-12 corn tortillas
- cheddar cheese
- 1/2 lb ground buffalo
- chili powder
- First make the black bean sauce. Over low heat in a saucepan add some olive oil and the onion. Allow to cook for 20-30 minutes until super soft. Add the can of black beans with their liquid, water, cumin, chili powder, and salt. Bring to a simmer and cook for another 20 minutes or so. Taste test and season more if necessary. Puree with an immersion blender. (I had leftover sauce which I froze for a future meal, you can always use a 15 oz can of beans to prevent the leftovers).
- Make the filling. Mix corn, cottage cheese, and green chiles.
- In a large pyrex dish spread a layer of the black bean sauce.
- Assemble enchiladas by placing a bit of filling in each one and rolling them up as tight as possible without the tortillas cracking. Fill the pyrex. I luckily had the perfect amount of filling to make a full pan of enchiladas.
- Top enchiladas with a generous amount of black bean sauce.
- Bake in a 350° oven covered with foil for 30 minutes until heated through.
- Meanwhile if you are making a meat version brown the ground buffalo in a bit of olive oil with chili powder and s&p.
- Once the enchiladas are hot remove from oven, uncover, and top with ground meat. Lastly grated cheddar cheese over the enchiladas and broil briefly until cheese is melted.