I love to serve this hearty dish with a leafy green salad. Make sure to have sides of sour cream and guacamole to garnish the enchiladas.
1 tablespoon neutral oil
1 cup chopped onion
1 garlic clove, minced
2 teaspoons chili powder
2 teaspoons cumin powder
¼ teaspoon oregano
¼ teaspoon salt
⅛ teaspoon red pepper flakes
1 can (14.5 ounces) diced tomatoes
2 cans (15 ounces each) black beans, drained and reserved
1 can (4 ounces) chopped green chilies
2 cups shredded Monterey Jack cheese
6 (7-inch) soft flour tortillas
Snipped fresh chives (garnish)
Sides of sour cream and guacamole
1. Preheat oven to 350°F.
2. In a large skillet over medium heat, heat oil and sauté onion and garlic until tender. Add chili powder, cumin, oregano, salt and red pepper, and sauté for one minute. Stir in tomatoes. Set mixture aside.
3. Transfer 1 cup of the tomato mixture to a medium bowl. Drain black beans into the tomatoes in a bowl and stir until combined.
4. Add drained black beans and green chilies to the tomato mixture in the sauté pan.
5. Lightly oil a 13 x 9-inch baking dish.
6. Working from a rimmed vessel or from the baking dish (to prevent the bean mixture from spilling over the work surface), sprinkle about ¼ cup of the cheese down the center of one tortilla shell and top with about ½ cup of the black bean mixture from the sauté pan.
7. Roll tortilla shell and place in the baking dish seam side down.
8. Repeat with remaining tortilla shells.
9. Spoon reserved tomato mixture over enchiladas. Top the enchiladas with the remaining cheese.
10. Bake uncovered for 45 minutes or until bubbly.
11. Divide enchiladas between 6 serving plates. Garnish plates with chives. Pass the sour cream and guacamole to your guests. Serve immediately.