Alright guys. I’ve done a couple of Enchilada recipes for you before, but never a green sauce enchilada! Vegetarian Enchiladas Verdes smothered in cheese? I think so.
Total tangent but I forgot to tell you in Wednesday’s Autumn Apple Blackberry Pie post, but I found THE dress!!! My wedding dress that is. Can’t say much but I will tell you, it was totally not what I thought I wanted. Who knew right?? I feel like it’s finally happening now :-D. We’ve been engaged since June but hadn’t done much till this past week: venue, caterer, DRESS all figured out in 2 days. Things are rolling and I could not be more excited!
SO tangent aside, these Vegetarian Enchiladas Verdes. I used the same homemade Mexican spice blend as the Red Chicken Enchiladas recipe I did during the spring to add some of that great flavor to the beans and corn veggie filling.
Once again, make sure to pour some enchilada sauce on the bottom of the pan before placing the enchiladas, dunk the tortillas in the sauce, and then topping the enchiladas with MORE sauce. No one likes a dry enchilada. Gross.
For the Enchiladas
- 1 1/2 cups green enchilada sauce
- 30 ounces canned black beans, rinsed and drained
- 1 1/2 cups sweet yellow corn kernels, cooked
- 2 cups cheddar and monterey jack cheeses, shredded
- 12 6-inch corn tortillas
- Cilantro leaves, thinly sliced chives, cotija cheese crumbles and radish slices for garnish
For the Homemade Mexican Spice Blend
- 2 teaspoons ancho chili powder
- 1 teaspoon paprika
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- Preheat oven to 350˚F. Grease a 9X13 baking dish.
- In a small bowl, combine all ingredients for Mexican spice blend. Set aside.
- In a medium mixing bowl, combine black beans, corn, 1 cup of the shredded cheeses and the Mexican spice blend. Stir until completely combined.
- Spread 1/2 cup of the green enchilada sauce on the bottom of the baking dish. Pour about 1/2 cup into a shallow bowl.
- Warm the corn tortillas on the stove or in the microwave (30 seconds).
- Assemble the enchiladas: Dip tortillas into the sauce in the shallow bowl and shake gently to remove excess. Spoon about 1/4 cup of the black bean and corn mixture onto each tortilla. Gently roll up each tortilla and place in the baking dish. Top with remaining enchilada sauce and cheese.
- Cook for 15 minutes, until cheese has melted and sauce is slightly bubbling around the edges.
- Garnish with cilantro leaves, chives, cotija cheese crumbles, and radish slices if desired.