Black Beans Enchiladas
I think I had my first MEXICAN food experience somewhere around the time when I started working on my first ever job at 16. My co-worker who was from MEXICO always brought in lunch from home and it was some best tasting food she shared with me. When I first moved to US I was having a really hard time adjusting to different food & flavors. Even though everything Indian was available, there was no variety, variations or options available rather than the usual pizza, burgers, fries or good ole everyday homemade food. That's when this brought a fresh change to me and expanded my knowledge about MEXICAN FOOD.
One fine day she introduced me to CHICKEN ENCHILADAS during our lunch time and honestly it was love at first bite...yummy corn tortillas filled with spicy shredded chicken and smothered in Enchilada sauce and cheeses, I just couldn't stop eating & since then it became a immediate favorite recipe at my home. We always made it with our variations whenever we needed a change from our usual meals and enjoy some homemade mexican food.
I always thought that Enchiladas were always made with chicken until I experienced veggie version which was filled with re fried beans at my husband's friends home. As much I relished it I am not a fan of re fried beans so I decided to make my chicken enchilada recipe with BLACK BEANS and we absolutely loved it. Not only that everyone in my family & my friends absolutely loves & devours these ENCHILADAS. It's pretty basic, easy and anyone can easily put it together in no time. It's also a make ahead recipe and great to meal prep for busy days. So without a further ado here is the list of ingredients & steps on how to put it together.
PREP TIME: 20 MINS COOK TIME: 20 MINS
SERVES: Makes: 8-10 Enchiladas
1 Large Black Bean Can (I use GOYA)
1 Large Enchilada Sauce (I use Old El Paso)
8-10 White Corn tortillas (I use Chi-chi's)
1 Large Red onion finely diced
1 Jalapeno finely diced (remove seeds optional)
1 Green Bell pepper finely diced
1 Red Bell Pepper finely diced
1 Large Tomato Finely diced
Mexican three or four cheese blend as required
1 bunch Scallions finely diced
3-4 Tablespoons Olive Oil
Dry Spice Mixture:-
2 Table spoon Taco Seasoning
2 Table spoon Red chili flakes (add one for less spice)
1 Table spoon Paprika
1 Teaspoon Oregano
1 Teaspoon Garlic Powder
Salt to taste.
NOTE:- If you want to make Chicken Enchiladas then instead of Black beans use 3-4 large Boiled shredded chicken breasts. In a pot or pan add washed chicken breasts and fill water till they are dipped. Add in some salt & pepper and cook for about 20-25 mins till chicken is done. Remove the chicken breasts and remove access water. Using a fork just shred the chicken while its still warm. Set aside.
*Dice all the veggies into small pieces using a chopper and save in separate bowls. Save some bell peppers & green parts of scallions (green onion for garnishing)
*In a large skillet add in olive oil and let it heat up on medium flame. Once done add in the chopped jalapeno, onion, scallions, red & green bell pepper. Saute till all the veggies are little soft & mushy.
*Add in the chopped tomato and cook till tomato is soft & mushy as well. Mix in all the dry spices & black beans (washed & drained) and mix well on a medium flame.
*Taste test and add in some salt to your taste if its required. Add in about 1 cup water and mix well. Cover and cook for about 3-4 mins.
*Using a potato masher slightly mash the beans and cook it till become thick. Turn off flame and let it cool. They should be thick in consistency.
*If you are using shredded chicken then just add the chicken where I added the beans.
To assemble the Enchiladas:-
*Take the corn tortillas and slight roast them on a pan or gas flame till they have some brown-black spots on each side and set aside.
*In a oven/microwave safe plate take one corn tortilla add in the beans/ chicken mixture and roll it. Pour over some enchilada sauce to your liking and add the mexican blend cheese some veggies and broil or microwave till cheese melts.
*Garnish with some green parts of scallions (green onions) some sliced jalapenos and drizzle some sour cream if you like. Serve hot with some mexican rice or chips/salsa & guacamole.
NOTE:- I was in a hurry to make these today so I didn't bother to make the mexican rice and guacamole as side with it. But I normally use RICE RONI SPANISH RICE with these and cook according to the package instruction with addition of some taco seasoning & finely chopped veggies mentioned above. It turns out pretty darn good and compliments the taste well and also makes it more filling as a whole meal. You can just saute some veggies in butter and add in the rice roni with the spice packet it came with and some extra taco seasoning and cook it till done as it says on the box.