Somehow we end up with orphaned packets of taco seasoning in our pantry. I’m not sure how it happens; maybe there is a taco seasoning fairy. But when they show up, we’re always happy to see them because it means we’ll be having Black Bean Enchiladas for supper.
This recipe started out one night at my parent’s farm when I was trying to throw something together for supper in a kitchen that is not stocked to be gluten free or vegetarian. That night we ate the filling in taco shells, instead of corn tortillas, but when my meat-eating dad got seconds, I knew I had a winner.
I’ve played around with the recipe a bit to get the proportions just right. I like it better as enchiladas, but John still prefers the filling in taco shells, so feel free to improvise. (He likes the crunch.) The diced ripe tomatoes really make this recipe, so don’t leave them out. David will even eat tomatoes when they are served up in these enchiladas =)
Black Bean Enchiladas
1/2 onion, diced
1/2 bell pepper, diced
2 cans black beans, drained
1 package gluten free taco seasoning
12 corn tortillas
1 ripe tomato, diced*
3/4 c. grated cheese
1. Dice onion and peppers and saute with a little oil or water in a large skillet over medium heat.
2. Add beans, taco seasoning, and a little water (however much the taco seasoning calls for) to the peppers and onions. Stir until taco seasoning is mixed in. Allow to simmer on low for 10 minutes.
3. Dice the tomatoes and grate the cheese if necessary. Wrap the tortillas in a damp kitchen cloth and microwave for 30 seconds to reheat. (This works fine for a quick supper, but if you’re making the enchiladas for company, this method may work better.)
4.Assembly: Lay out a corn tortilla. Spread about 1 tsp. of sour cream in a strip down the middle of the tortilla. Sprinkle diced tomato, and about 1 Tbsp. of grated cheese over the sour cream. Using a slotted spoon, place the beans on the tortilla in a long strip. Roll the tortilla and place, flap side down, on a plate or casserole dish. Repeat for each enchilada.
5. Sprinkle cheese and whichever salsa you like over the top of the enchildadas. Microwave for 15 seconds to melt the cheese, or place under the broiler for a few minutes. Top with sour cream and you’re ready to eat!
*Since it’s winter here, I used about 24 cherry tomatoes, instead of 1 large tomato.