For me, slow cooking these enchiladas was too much of a hassle for something that doesn't take that long to prepare to begin with. They were a little difficult to get out of the slow cooker, and kind of fell apart at the end, but if that's OK with you, give it a try! If you are planning to serve this more like a casserole, and don't mind splitting the individual tortillas, then don't worry about it! Regardless of which cooking method you choose, the taste is the same. I can see how the slow cooker method may come in handy for things such as the upcoming tailgate season if you're looking for a twist on the traditional cheesy dips and pulled meat, or need a dish to stay warm for several hours. That's right, the upcoming tailgate season starts at the end of this month. Can you believe it?!? T for one, can't hardly contain his excitement, and we've been watching some reruns of old games on TV with baby C.
After singing him the Iowa Fight Song for a lullaby, I think he's got it all figured out which team to root for!
Step One: Gather the ingredients. Pretty basic really.
Step Two: Mix together all of the ingredients in a big bowl. If you are making a meat version, prepare the meat, or pull out some leftovers to add into the filling mix.
Step Three: Pour 3/4 C salsa into a 9x13" baking dish. Spread it around evenly. Put about 1/3 C mixture into each tortilla, and nestle together in the baking dish. Top with another 3/4 C salsa, and cover the dish with aluminum foil. *Pay no attention to my giant tortillas...grabbed the burrito size by accident!
Step Four: Bake at 400 degrees for 20 minutes, remove foil, top with cheese, and bake another 5-10 minutes until the cheese melts. Serve warm with chopped cilantro, green onion, sour cream, and any remaining salsa.
|Recipe adapted from The Kitchn|
BLACK BEAN ENCHILADAS | Yield: 1 9x13" baking dish | Total Time: 45 min.
1/2 yellow onion, diced
1/2 bell pepper, diced
1 16 oz can black beans, drained and rinsed
1 16 oz. can corn
2 tsp chili powder
1 tsp cumin
1 tsp kosher salt
2 C cheese, shredded and divided (Monterey Jack or Cheddar)
2 16 oz jars of your favorite salsa (I use PACE brand Hot salsa for a little extra kick)
12 6-8" tortillas, flour
1 C your choice of meat: chicken, pork, hamburger, shredded beef (optional) - Use leftovers if you have them!
Cilantro, green onion, sour cream (optional)
Mix together the onion, pepper, black beans, corn, spices, meat, and 3/4 C cheese in a medium bowl. Pour 3/4 a jar of salsa in the bottom of a 9x13" baking dish, and spread around evenly.
Put about 1/3 C filling into one of the tortillas, and roll it up. Continue with remaining tortillas and nestle side-by-side on top of salsa in the baking dish. Top with another 3/4 jar salsa. Cover with aluminum foil.
Bake at 400 degrees for 20 minutes. Uncover, sprinkle with remaining 1 1/4 C cheese, and bake uncovered for an additional 5-10 minutes, or until cheese is all melted.
Serve with remaining salsa, sour cream, green onion or cilantro. Try spanish rice or fruit salad as a side!
*NOTE: Adjust the cheese to your liking. Pre-shredded cheese typically comes in a 2 C package (hence my 2 C cheese ingredient), but if you aren't into cheesy deliciousness, or are just trying to cut back, these enchiladas are still pretty tasty made with a little less cheese. Enjoy!
Do you have a favorite Mexican inspired recipe?