The other week I suggested enchiladas for dinner and I got shut down. My boyfriend claimed that he did not like enchiladas but I knew that this could not be true. Who doesn’t like a tortilla filled with flavourful, slightly spicy beans and rice, topped with fresh tomato sauce, cheese, guacamole and sour cream? No one, is the answer. I was proven right about 30 minutes later as I looked up from my plate and saw a sheepish smiling face sitting across from me.
Regardless of the fact that enchiladas are always delicious, it’s one of those meals that I always forget about. I will go weeks and weeks without even thinking about them and then remember that they are the ultimate comfort food. So, this post is as much of a reminder to me as it is to share with you.
Enchiladas are awesome. Don’t forget them.
Of course, enchiladas are also endlessly versatile. While I love them just the way they are, feel free to add some extra protein to the filling, adjust the spiciness and seasoning, and top them with anything from chopped tomatoes, sliced avocado (instead of guacamole), and your choice of cheese.
As it stands right now, I love the spiciness of the black beans and the rice makes this a nice, filling dinner. You can also spice up the rice but it’s not necessary. The tomato sauce is extremely simple with just fresh tomato and garlic blended together and seasoned with salt and pepper. The only thing I may change occasionally is the choice of feta. While the flavour compliments everything perfectly, it doesn’t have the satisfying visual appeal of bubbling, browned cheese covering the top of the enchiladas so feel free to use something more melty if you prefer. I may also contend that there is nothing better than a warm enchilada slathered with refreshing, luscious guacamole and sour cream.
If you're using a different, more melty cheese, don't reserve any cheese to add on at the end (add it all before it goes into the oven).
This is easily made vegan by leaving off the cheese and sour cream.
Preheat oven to 400F.
Cook 1/2 cup of basmati rice.
While the rice is cooking, in a small pot, heat up olive oil over medium heat. Add garlic, onion, cumin, chilli flakes, salt, pepper and chipotle and cook until softened and starting to brown, 3-4 minutes.
Add beans and cook over low-medium heat for about 10 minutes, stirring occasionally. Set aside.
In a food processor or blender, blend together tomato, garlic and salt and pepper. Taste and adjust seasoning. Set aside.
In a 9x9 inch baking dish, spread a bit of the tomato sauce (this will prevent the enchiladas from sticking).
Fill your tortillas. Put 1/4 of bean mixture and 1/4 of the rice mixture in each tortilla. Fold up both ends and roll up. Place seam side down in the baking tray.
Cover with remaining tomato sauce and half your feta.
Cook for 10 minutes until feta starts to melt.
Serve with remaining feta, guacamole and plain yogurt.
Vegetarian enchiladas Recipe was last modified: October 10, 2014 by