Wednesday, January 12, 2011

Mexican Black Bean Enchiladas Casserole

You know you can't go wrong with the words "cheese", "enchiladas" and "casserole".  Throw in "black beans" to make believe you're eating healthily and you won't feel quite as bad about enjoying every single bite of this yummy, gooey dish.

Abe and Jimi were expecting a dish made with chicken, so surprise when Mama made it where her vegetarian mouth could enjoy it too.  Abe loved it, but Jimi picked both the red peppers and the black beans out of it.  Quite the feat, I have to say.  He said that it was still ok and would be move to the "great" category if I had put chicken in it instead.   I'll take his suggestion into consideration.  Adam, as usual with most food he's given, devoured it. 

Actually, the base recipe would be good with any kind of switch up.... beef, pork, chicken would be tasty.  Even cubed baked tofu or mushrooms could work.  I can see adding cilantro the next time I make it, plus a dash of chipotle chili.

I got the recipe from 


Mexican Black Bean Enchiladas Casserole
Serves 8 (or 4 hungry people)

2 cups chopped onion
1 1/2 cups chopped red pepper
2 garlic cloves, minced
3/4 cup salsa
2 teaspoons ground cumin
2 15.8 ounce cans black beans, drained and rinsed
12 6-inch corn tortillas
2 cups Monterey Jack and Cheddar blend cheese shredded
3 tomatoes chopped (optional)
1/2 cup sour cream (optional)
1/2 cup sliced black olives (optional)

Preheat oven to 350 degrees.

Combine onion pepper, garlic, salsa, cumin and black beans in large skillet and bring to simmer over medium heat. Cook, stirring frequently for 3 minutes.

Arrange 6 tortillas in bottom of 9" x 13" baking dish overlapping them as necessary. Spread half of bean mixture over tortillas and sprinkle with half of cheese. Repeat layering process with remaining tortillas, bean mixture and cheese.

Cover dish with foil and bake 15 minutes.

Carefully remove foil and serve warm. Garnish with tomatoes, sour cream and olives.

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