One of the first things I learned to make on my own was enchiladas, taught by my good friends down in Baltimore. It seems complicated, but I’ve found it easy to remember, fun, and oh so delicious.
Ingredients you will need:
1 can of black beans
1 can of green enchilada sauce, 1 can of red enchilada sauce
1 mix of rice (I’ve used mexican rice, white rice, and whole grain)
4-8 tortilla wraps
Three-blend shredded cheese
Optional: your choice of meat or faux meat
To prep, you begin cooking your rice on the stove, heating the black beans (mixed with a few splashes of each enchilada sauce) on a LOW setting. Like, the lowest. Also, preheat your oven to 350 degrees.
In the meantime, mix about half of each can of enchilada onto the bottom of a deep casserole pan. I use a small square one as I was only cooking for two, but have used longer, rectangular ones to cook up to 10 enchiladas. Next, the fun part! Put a tortilla in, fill it with a scoop of salsa, and a scoop of mixed rice and beans. Top with cheese, and ROLL. Repeat as many times as will fit.
Once they’re all rolled up, pour on the rest of the enchilada sauces evenly, add a little salsa, and then sprinkle on more cheese.
Bake at 350 for about 10 minutes, or until the cheese is melted and the tortillas have turned slightly golden.If you have any extra rice and beans like we did, you could sprinkle in some of your shredded cheese. Mix and keep warm on the stove while your enchiladas cook. IT’S SO GOOD.
Use a spatula to get the enchiladas out one at a time. Enjoy!
My roommate Ben was astounded with how good they were and couldn’t believe I actually made these! If you try them out, let me know ❤