Pretty much that. I’ve been eating vegetarian lately, and part of that for me has been taking things that I used to make with meat, and removing the meat to see what I can do; this is one of those attempts and I was really happy with how it came out. I think I might prefer it to beef enchiladas.
One note on the tortillas: I just kind of eyeballed it. I’m not actually sure of the measurements as I type this. I used a 9×13 casserole dish to bake it, and the tortillas I used reached just across it. So I guess I used 8 tortillas that were 9 inches in diameter. I have no idea what that actually means.
Ingredients
1 15 oz can black beans, drained
1 15 oz can corn, drained
2 7 oz cans green chilis, drained and diced (or save yourself two minutes and just buy the already diced ones)
1 onion, diced
8 cloves garlic, minced
2 cups shredded cheddar cheese
2 cups enchilada sauce (usually this is one can or bottle)
8 tortillas
1 tsp chipotle powder
1 tsp chili powder
1 tsp oregano
1 tsp ground cumin
1 tsp ground black pepper
1 tsp kosher salt
8 tortillas are wide enough for your 9×13 baking dish
1 15 oz can olives, drained and chopped (optional)
1 cup cilantro, chopped (optional)
Directions
Preheat your oven to 350.
In a mixing bowl, combine the beans, corn, green chilis, garlic, dried spices, salt, and the optional cilantro, and set aside.
Over medium high heat, saute the onions with some oil 10-15 minutes, until cooked but not caramelized. Add the onions to your mixing bowl with the rest of the filling and mix thoroughly.
Add two tablespoons of enchilada sauce to your baking dish and tilt it around until it’s coated in the sauce. Working one at a time, add filling to a tortilla (a little over half a cup per tortilla, if I measured right), roll them up, and place them seam side down into your baking dish, packing them in. When you’re done the dish should be full.
Pour the remainder of the enchilada sauce over the tortillas. Spread the cheese and optional olives over the top evenly, then cover loosely with foil and bake 45 minutes, or until the cheese is bubbly and it’s cooked through.
Remove from the oven and let stand for ten minutes to set before serving. Garnish with sour cream, cilantro, green onion, or salsa.
eatbensmeat 