This recipe pairs well with our gluten free tortilla recipe. Use your extra packets of taco seasoning to give the dish a special flavor. Fresh ingredients work best.
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 =)
*Since it’s winter here, I used about 24 cherry tomatoes, instead of 1 large tomato.