Rebecca’s Enchiladas
Vegetarian
Ready in 50 minutes
Serves 6-8 people
Recipe submitted by Lee Harrison
Tips
Swap non-dairy cheese to make this dish vegan.
Rebecca uses Herdez Chipotle Salsa Cremosa as her enchilada sauce
Use latex gloves to protect sensitive skin from enchilada sauce.
Ingredients
2 Red Peppers
1 White Onion
1 Jalapeno
1 can Black Beans
12 oz Enchilada Sauce
5 or 6 - 12” Tortillas
Shredded Cheddar or Mexican Cheese
Preparation
Dice the onions, red peppers, and jalapeno. Add them to a skillet or pan with cooking oil and a pinch of salt and cook until they become soft and translucent.
Drain black beans in a colander and rinse. When the peppers, onions, and jalapeno are soft and translucent, add a can of black beans and let simmer.
Cover the bottom of a 13 x 9” rectangular casserole dish with enchilada sauce. Set aside.
Cover both sides of a tortilla with enchilada sauce by filling a wide plate with sauce and rubbing both sides of the tortilla into it.
Add a large spoonful (4-6 ounces) of the mixture of peppers, onions, and beans in the middle of the tortilla, along with an ounce-or-so of cheese and roll it into a tube. Repeat for each tortilla until all of the ingredients have been used.
Add each rolled-up tortilla to the casserole dish.
When all of the tortillas are rolled and added to the dish, cover them with enchilada sauce and a layer of shredded cheese.
Bake for 20 minutes at 425º, until the surface is crisp.