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Enchiladas is a favorite meal of mine, and one that I often order at the local Mexican joint near me. There’s something about soft corn tortillas, savory fillings, and a rich chili pepper sauce that they’re smothered in.
Guess what? Enchiladas are surprisingly easy to make at home, even the sauce. In fact, the sauce is the easiest part — broth that is thickened with flour and spices, and it comes together in just a few minutes.
I’ve made enchilada sauce quite a few times, and learned a thing or two. The number one thing that can go wrong? Using chili powder that you don’t love. Because that’s the predominant flavor, you want something that tastes good, is not too hot, and isn’t so old it doesn’t have any flavor left. I don’t recommend using something that you’ve never tried before — I did that once with some chili powder someone gave me from a trip to New Mexico, and the resulting enchiladas were so spicy, I couldn’t eat them. All chili powders are not the same, so pick the right one, and your sauce will be perfect.
Once your sauce is done, your filling is next. I used a mix of canned black beans and store bought pico de gallo, and it turned out delicious. With a giant salted rim margarita, it’s almost like you’re at your favorite Mexican restaurant!
Black Bean Enchiladas with Homemade Sauce
Easy and filling black bean enchiladas are a weeknight dinner winner. With a delectable homemade sauce, you'll never eat out again!
2tablespoonslight olive or other neutral tasting oil
2tablespoonsfloura gluten-free all purpose flour works well here
1/2teaspoonoreganopreferably the Mexican variety
Sea salt and fresh ground pepperto taste
1cuppico de gallo or salsa
2cupsshredded cheese of your choice
Sour creamgreen onions, or diced avocado, for serving
Preheat oven to 350 degrees F.
To make the sauce, heat the oil in a saucepan over medium high heat. Add the flour and stir and cook for about a minute.
Add all of the seasonings and stir for another minute or so.
Stream in the broth, and bring to a boil. Reduce to a simmer, and let simmer over low heat for about 10 minutes, until sauce is thickened.
Remove from heat.
To make and assemble the enchiladas, combine the beans and salsa in a small bowl. Heat the tortillas according to the package directions — I usually heat them on a dry skillet one at a time on the stove until they are pliable, maybe 10-15 seconds per side.
Fill each tortilla with a bit of the bean mixture and a sprinkle of cheese, and add to a casserole dish. You should have half a cup of the cheese or so left after filling the tortillas.
Pour the sauce over the enchiladas and sprinkle with remaining cheese.
Bake for 15-20 minutes, until cheese is melted and sauce is bubbly. Remove, let cool for a few minutes, and serve with your favorite toppings.