Enfrijoladas (Cheese Enchiladas with Black Bean Sauce)
Cheesy, smoky, spicy and delicious enchiladas with black bean sauce
Ingredients
For the sauce:
- 1 15oz can black beans drained
- 3/4 cup water
- 2 garlic cloves
- 1/4 cup chopped cilantro
- 1-2 tbsp chiles/sauce from a can of chiles in adobo adjust according to how spicy you want them to be
- 1 tsp cumin
- 1/2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chili powder
- 1/2 tsp salt
For the enchiladas:
- 12 corn tortillas softened
- 2 cups shredded Oaxaca or Monterey jack cheese
Instructions
- Preheat oven to 350 and grease a 9x13 pan. Blend all the sauce ingredients in a blender until smooth. Taste and adjust the salt level.
- Spread a thin layer of sauce in all over the bottom or the pan. Soften the tortillas one by one and fill with cheese, folding into a tube and placing the seam down in the pan. Line the pan with all of the rolled up tortillas and cover the top with the rest of the sauce and then more shredded cheese. Bake uncovered for 30-35 minutes until golden and bubbly.
- Allow to cool 10 minutes, then serve with sour cream or hot sauce as desired.
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