I love everything in the Mexican food category – queso, tortilla chips, queso, guacamole, queso, and of course beans. Oh, and margaritas. Frozen with salt, please! Did I mention queso?
I eat a ton of beans, especially black beans. They are so versatile, super cheap, and full of protein. Talk about a bargain. Speaking of, have you tried these spicy black bean burgers yet?
Enchiladas are one of my weeknight go-to dinners – super easy to throw together, pop them in the oven for about 20 minutes, and you can feed a whole family… or a very hungry hubby!
There are a lot of great/affordable ready-made enchilada sauces at the grocery store, but there’s something so decadent and delicious about making one yourself. I think you’ll love this creamy green chile sauce!
Enjoy!
- 6 taco-sized tortillas flour or corn
- 15 oz can black beans drained and rinsed
- 1.5 cups monterey jack cheese shredded, divided
- 2 tbsp unsalted butter
- 2 tbsp flour
- 1 cup vegetable broth
- 1 cup milk
- 4 oz can diced green chiles drained
- 1/2 cup light sour cream or plain greek yogurt!
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. Preheat oven to 350F
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. Mix beans & 1 cup of shredded cheese in a medium mixing bowl
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. Spoon 2-3 tablespoons of bean/cheese mixture into each tortilla; roll and place seam side down in oven-safe baking dish. Set aside while you make the sauce.
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. Melt butter in medium saucepan over medium heat; add flour and stir constantly for about 1 minute
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. Slowly pour in vegetable broth and milk, stirring constantly to avoid clumping. Bring to a simmer and stir frequently until thickened, about 5 minutes.
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. Remove from heat and stir in green chiles and sour cream.
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. Pour sauce over enchiladas and top with remaining shredded cheese; make sure the sauce gets in between the enchiladas too!
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. Bake at 350F for 20 minutes; then I usually broil for 2-3 minutes to add some good color on top. Let cool slightly, and I like to serve with fresh avocado slices or diced tomato!
STEP BY STEP PHOTOS:
Start by shredding your cheese. I usually use monterey jack or pepperjack, if you want a little spice. Shred it yourself so it’ll melt really nicely!
Mix 1 cup of your shredded cheese with a can of black beans that have been drained and rinsed.
Evenly distribute your black bean and cheese mixture between 6 tortillas. I use the soft taco sized flour tortillas here, but you can also use corn tortillas! If you use corn, be sure to toast them on a dry skillet for a minute or so before rolling – this will help prevent them from tearing!
Line up your enchiladas seam side down in a casserole dish. You can see I kind of have to cram mine in there! Set this aside as you make your sauce.
Start your sauce by melting the butter in a medium saucepan over medium heat. Add your flour.
Whisk this roux constantly for about a minute, it’ll get nice and bubbly.
Slowly pour in your vegetable broth and milk. I usually use skim milk, but have also used almond milk for this. Use whatever you’ve got on hand! The vegetable broth adds more flavor to the sauce, but you could also just use 2 cups of milk if you prefer. Heat the sauce over medium heat until it thickens, about 5 minutes, stirring constantly.
Once thickened, remove the sauce from heat and add the sour cream (or greek yogurt!) and green chiles.
Stir it with a whisk to thoroughly combine.
Then pour the sauce over your enchiladas, using a knife to make sure the sauce gets in between the enchiladas too! I usually have a little bit of sauce left over, or just pour it all in!
Top with your remaining shredded cheese, then pop in a 350F oven for 20-25 minutes until melted and bubbly.
Try not to eat the whole pan!
