I loooove black beans. You can only find them fry here, which is kind of a bummer. They are really easy to boil-only take about an hour or so and they are ready to eat! This recipe is a cross of a recipe that I learned how to make in 5th grade along with my more adult taste pallet! I got the enchilada sauce recipe from The Food Network-it was easy and delicious! I used water instead of chicken stock though because you can’t buy cans of chicken stock here and I didn’t have any made for this recipe! These smelled great in the oven. I can’t wait to make them again!
4 small chicken breasts, cooked and shredded
1 red bell pepper, roasted and chopped into bite sized pieces
1 and 1/3 cup black beans
1 TBSP cumin
1/2 t crushed red pepper
1/2 cup chopped onion
1 TBSP olive oil
14 tortillas (I used corn)
4 TBSP fresh chopped cilantro
1.5 cups grated cheese
3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 cups water
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
First, make the sauce. You can find the instructions here.
Preheat oven to 400. Mix chicken, black beans, red pepper, cumin and red pepper together. Sautee onion in olive oil until soft and add to mixture.
If you are using corn tortillas its best to soften them before you put in the filling so that they don’t crack. To do this, heat up a skillet on med-high and spray it with Pam. Then leave the tortilla on it for about a minute. Repeat with each tortilla. Make sure you take it off before it gets crispy!
Cover the bottom of the pan with sauce. I used a 9×13 and a 9×5 pan.
Then make a little assembly line of these things in the following order: softened tortillas, chicken mixture, cheese, cilantro, baking dishes. Then just take a tortilla and put a little of each inside, roll it up and put it seam side down into the baking dish. Repeat with all the tortillas. Make sure you save some cheese to go on top!
When all the enchiladas are in the pan, cover them with about 3/4 cup of sauce, or more if you want more. Then sprinkle them with cheese. Half of this recipe for sauce was enough for both pans of enchiladas that I made. I froze the rest! Bake for about 20 minutes or until the cheese is melted.