Like lasagna, enchiladas are a meal I resort to often because it’s very easy, fun to change up, and tasty. Here’s my recipe for a version of enchiladas with black beans, corn, green peppers and cheese, but you can substitute it with pretty much anything you like.
The Chicago Foodie’s Easy Enchiladas:
- Pack of corn tortillas (usually 12)
- Enchilada sauce (store-bought, in this case I went with a verde, but you can get red or mole)
- 2 onions, julienned
- 1 green pepper, julienned
- 1 can of black beans
- 1 can of corn
- 2-ish cups of reduce fat cheese (of course you can use any type you like)
- Cumin powder to taste
- Salt and pepper to taste
- Turn on the over to 350 degrees
- Spray a 9×13 (or so) baking dish with non-stick spray and ladle some of the enchilada sauce on the bottom
- In a frying pan, sautee the green peppers and onion until they’re soft and lightly browned
- Strain the can of beans and corn and add to the onion and pepper mix
- Add about a half a cup of the enchilada sauce
- Add salt, pepper and cumin to taste
- Warm the tortillas in the microwave for about 30 seconds
- Add the onion, pepper, bean and corn mix to each enchilada, then fold the tortilla over the filling
- Place the enchiladas in the pan with seam side down
- Once all are filled and in the pan, cook for 15 minutes with no sauce
- Take out after 15 minutes and cover with the sauce and put cheese on top
- Cook for additional 15 minutes
- (Note- the tortillas will get soggy on the bottom from the sauce, so just a heads up. They’re still deliciou though!)
- Serve with some rice, beans, a nice salad and enjoy!