Enchiladas!

I love Mexican food. Tacos, enchiladas, burritos, beans and rice. Guacamole. Chips and salsa. I’ve practically given tribute to mexi-merican already, but I think it’s time for one of my favorite recipes. I’ve been making this for a long time, and it’s super easy, and super delicious.

Almost Homemade Enchiladas:

• 4 – 6 corn tortillas
• 1 can black bean soup, or black beans
• 1/2 tbsp EVOO
• 1/2 red onion, chopped
• 1 zucchini, chopped
• 1/2 green pepper, chopped
• 2 cloves garlic
• 1 tsp cumin (optional)
• 1 tbsp cilantro (optional)
• dash of cayenne (optional)

Pre-heat oven to 350F.

Saute the onion and garlic in the EVOO until browning (about 8 minutes). Add the chopped zucchini and green pepper and continue to sauté. Add the can of black bean soup and spices.

Arrange the corn tortillas in the bottom of a baking dish that is coated with a small layer of liquid from the soup.

Spoon the mixture into the tortillas.

Fold the tortillas over themselves and top with liquid from the soup.

Bake at 350F for 5 – 10 minutes until tortillas are heated through.

Serve!

They fell apart trying to spoon them out of the pan, but that didn’t affect the taste at all.

Sides can be anything you desire: chips and salsa, guacamole, tomato slices, avocado slices, etc.

My favorite soup to use is the black bean soup by Muir Glen, but any will do, or even cooked/canned black beans.

Veggies can be substituted too: add more tomatoes, omit peppers or use red instead, add more corn, add jalapenos, etc.

Have you ever tried enchiladas? What are your favorite mexican foods and sides?

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