Everyone loves an enchilada or two.
Everyone doubly loves a plate of enchiladas with loud, boisterous flavor and straightforward ‘structions.
These spicy enchiladas are both: simple to make and wild with cumin and cilantro, garlic and tart lime. I kept them vegetarian because any meat might have muted the sweet and spicy tomato sauce or tampered with that lovely bean meets rice texture.
I recommend buying a block of pepper jack cheese and grating it by hand. The pre-shredded bags of white and orange and yellow work. But those conveniences have anti-caking agents added so that the shreds don’t melt easily and begin to clump. In theory, this makes sense, only those cheese strands won’t ever melt as silky smooth and creamy as the kind that’s fresh frayed.
Make a pan of garlic and lime black bean enchiladas and freeze any leftovers for a lazy Wednesday. Then, while the rest sit warm and gooey, dollop them with sour cream, a few glugs of hot sauce, and a sprinkle of fresh cilantro.
Spicy Garlic and Lime Black Bean Enchiladas
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 15 oz can fire roasted diced tomatoes, drained
- juice of 1 lime
- 1 tablespoon sugar
- 2 tablespoons cumin
- 2 teaspoons cayenne pepper, more or less depending on spice preference
- 2 tablespoons minced fresh cilantro
- 2 cans black beans, drained and rinsed
- 1 cup cooked brown rice
- 10 small flour tortillas
- 1 15 oz can red enchilada sauce
- 1 cup freshly grated pepper jack cheese
- Heat olive oil and butter in a large saute pan over medium-high heat until melted, add onion and pepper and saute for 4 minutes, until beginning to soften.
- Add garlic and stir for 30 seconds, until fragrant.
- Stir in the fire roasted tomatoes, lime, sugar, cumin, cayenne, and cilantro. Let simmer for 10 minutes to allow flavors to blend.
- Stir in black beans and rice. Remove from heat.
- Preheat the oven to 350 degrees F. Spread half of the enchilada sauce across the bottom of a 13×9” greased baking dish.
- On a clean work surface, lay your tortillas in a single layer. Divide the vegetable and bean mixture among the tortillas, roll each into a long cylinder and place seam-side-down in the prepared baking dish. Fit each rolled enchilada snugly beside one another.
- Pour the remaining enchilada sauce across the rolled enchiladas. Sprinkle with cheese. Tent the pan loosely with aluminum foil and bake for 20 minutes. Remove foil and let the cheese bubble and brown for 5 additional minutes before removing to a wire rack to cool.