Description
A simple alternative to traditional enchiladas with layers of chewy tortillas, black beans, a mix of cheeses and some spicy red sauce.
Ingredients
- FOR THE BLACK BEANS:
- 2 teaspoons Extra Virgin Olive Oil
- ½ Large Yellow Onion, Diced
- 1 clove Garlic, Minced
- 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
- ½ cups Vegetable Broth
- 1 Tablespoon Fresh Cilantro, Chopped
- 2 ounces, weight Goats Cheese
- FOR THE ASSEMBLY:
- 6 whole 6-inch Tortillas, Corn Or Flour
- 1 cup Cheddar Cheese, Grated
- 2 cups Red Enchilada Sauce
- 2 ounces, weight Goats Cheese Crumbled
- Sour Cream, For Topping
- Chopped Fresh Cilantro
Preparation
Preheat the oven to 350 F.
Put an 8-inch skillet over medium heat. Add the olive oil and onion and cook until the onions just begin to soften, about 3 minutes. Add the garlic and let it cook for about a minute in the pan. Add the black beans and broth and bring everything to a simmer, gently pressing the beans with the back of a wooden spoon to smash them. Cook beans until the broth has cooked off, about 10 minutes. Remove the pan from the heat and stir in the cilantro and goat cheese. Transfer the filling to a bowl and wipe out the pan.
To assemble the enchiladas, place one tortilla in the bottom of the pan. Top with a sprinkle of grated cheddar cheese, a big spoonful of the sauce and a spoonful of the black bean filling. Repeat with the remaining tortillas, cheese, sauce, and black bean filling. End with a tortilla and a generous spoonful of sauce, spreading the sauce to cover the tortilla. Sprinkle the top with some grated cheddar and crumbled goats cheese.
Bake until the cheeses are golden and the sauce on the sides of the pan is bubbling, about 15 minutes.
Top with cilantro, slice into quarters and serve immediately with sour cream.
