Quick And Easy Enchilada Recipes: Black Bean And Cheese Enchiladas

I always say that necessity is the mother of invention. On a cold and rainy evening this week on a day that went by without budgeting time for cooking dinner, I suddenly became aware that dinnertime was fast approaching and I had nothing in mind!

Enter recipe creation. In just minutes, I summed up what I did have on hand and based on an old recipe that I use for crowds but is much more labor intensive, I improvised.

The result was just as wonderful and I am pleased to say the resulting black bean and cheese enchiladas were marvelous!

You can change up this recipe any way you'd like or use my other recipe for enchiladas when you aren't pressed for time.

Either way, this is a great recipe for a great quick and easy dinner making enchiladas in more of a casserole or lasagna style than traditional.

This recipe turns out more like a casserole as you can see in the picture above rather than traditional enchiladas but it is just as tasty. 

INGREDIENTS

• 2 cans of black beans or 1 large tall can, drained, rinsed, drained
  
• 1 package of corn tortillas (I used Trader Joe's homemade)
• 1 jar of salsa
  
• 2 cups of nonfat milk
• 1 can diced (not drained) tomatoes
• 2 cups or so of low-fat cheese (I used mozzarella and it was delicious)
  
• Cooking spray
• Green onions if desired
• Sour cream for topping

METHOD

1. Preheat oven to 350 degrees.
2. Spray inside of large casserole dish with cooking spray.
3. Heat tortillas in microwave covered with paper towels for about 2 minutes. You want them warm and pliable.
4. Depending on size of casserole dish, layer 3 or 4 warm corn tortillas in bottom of dish. My casserole dish was rounded, so I used as many as necessary to cover the bottom and then tore or cut parts of tortilla to cover any bare spots.
5. Layer rinsed drained black beans over the tortillas. Add some green onions or even green chilies if desired sprinkled on top of beans.
6. Layer/sprinkle cheese over this layer evenly.
7. Repeat the layers until all the tortillas are used, the beans are used, and the cheese is used.
8. Mix together in 4 cup or larger measuring cup milk, salsa and diced tomatoes. Stir well to combine.
9. Pour over the other ingredients in the casserole dish. Do not stir - just let the liquid absorb into the tortilla stacks.
   
10. If desired, you can add a wee bit of cheese sprinkled on top during the last few minutes of baking. I didn't and it was perfectly delicious without extra cheese.
11. Cover with aluminum foil and bake in 350 degree oven for about 35-45 minutes or until you can smell the aroma of black bean and cheese enchiladas permeating your house!
    

This recipe was so easy I couldn't believe it and it turned out deliciously.

Some other tips I'll try in the future:

• Use other types of cheese such as cheddar or white cheddar or a combination
  
• Use pinto beans instead of black beans
• Use white beans instead of black beans
• Use kidney beans instead of black beans
  
• Add shredded chicken, beef or pork between layers along with the beans and use less beans
• Use finely chopped sweet onions or shallots instead of green onions
• Use finely diced green chilies
  
• Use small flour tortillas although in this particular recipe I prefer corn tortillas
• Substitute green salsa for the red salsa for a more verde flavor
• Add chili powder or chipotle granules to spice up the flavor
• For garnish, have sour cream, sliced avocados and extra tomatoes or tomatillos on the side