Enchiladas are a fantastic, easy to make recipe that's filing and delicious. The Simple ingredients also make this a great family style dish that's inexpensive and quick to make.
We used Larry's Southwestern Chipotle red sauce on ours which gave them a slightly smokey and sweet flavor inspired by the American Southwest. You can also use Larry's sauces (which come in Ranchero and Mole flavors too) for Huevos Rancheros, Chili, with seafood and more.
1 can of black beans (we used Bush's Best Black Bean Chili Beans)
8 oz extra sharp cheddar cheese, shredded (we used Cabot Extra Sharp Cheddar)
2 cloves of garlic, diced
1 tbsp olive oil
1/4 red onion chopped
1/4 tsp paprika
1/4 tsp cumin
1/4 tsp chili powder
1/2 jar (8 oz) or more to taste, Larry's Southwestern Chipotle sauce
8" Flour Tortillas (5 to 6 of them)
Add olive oil to a small sauce pan on medium heat.
Add red onion and cook until translucent.
Add garlic and cook for an additional 2 to 3 minutes.
Add can of black beans and spices and cook for about 5 more minutes until beans are hot. Reduce heat and simmer while preparing the remaining recipe, stirring occasionally.
Pre-heat your oven to 350 degrees.
In a non-stick baking pan, pour a thin layer of the Larry's Southwestern Chipotle sauce and cover the bottom of the pan (our pan was 7 x 10 x 2).
Remove black beans from heat.
For each tortilla, spoon two tbsp of black beans and 2 tbsp of shredded cheese near the center of the tortilla (do not overfill).
Roll tortilla then place open side down in to the baking pan. Do this with each tortilla side by side until the bottom of the pan is full, do not stack them.
Cover all the tortilla rolls with the remaining Larry's Southwestern Chipotle sauce. You should have extra shredded cheese and black beans, set them to the side.
Bake tortillas for about 20 minutes (watch for chipotle sauce to bubble).
Remove from oven, cover top of enchiladas with remaining shredded cheese and place back in oven for an additional 4 minutes or until cheese is melted.
Remove from oven.
Serve each enchilada immediately. We served ours with brown rice topped with the extra black beans. You can also serve with sour cream, shredded lettuce, sliced avocado, and black olives.
by Craig Chapman