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–+ servings

Folded Cheese Enchiladas with Black Bean Sauce

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Prep 30 minutes
Cook 30 minutes
Total 1 hour
If you are a bean lover like me you'll love the use of the beans as the sauce in this recipe. Adding additional enchilada sauce to the beans thins them out to make them the perfect consistency! This recipe costs $1.82 per serving and $7.30 for the whole recipe.
Servings 6
Course Main Course
Cuisine American, Mexican
Servings6

Ingredients

Beans
  • .75 lb Black Beans Dried
  • 4 clove Garlic
  • 1 tsp Cumin
  • 1 Dried New Mexico Chili
  • 1 tbsp Chili Powder
  • .5 tsp Black Pepper
  • .5 tsp Coriander
  • 1 cup Enchilada Sauce
  • .5 cup Sour Cream
Enchiladas
  • 12 Corn Tortillas
  • 2 tbsp Olive Oil
  • 14 oz Monterrey Jack Cheese Divided
  • 1 tsp Garlic Powder
  • Cotija Cheese
Other Ingredients
  • Pico de Gallo or Salsa

Method

Prepare Beans
  1. Traditional Method: Pick through the black beans to remove any rocks or debris. Soak the beans for 6-12 hours before cooking. Place beans into a large pot and cover with water 3-4 inches above the beans. Add the garlic, cumin, dried new mexico chili (whole), chili powder, black pepper, and coriander. Cover with a lid and bring to a simmer. Cook for 3-4 hours, adding water as needed, until the beans are soft.
  2. Pressure Cooker Method: Pick through the black beans to remove any rocks or debris. Place the beans into a pressure cooker and cover with water 2-3 inches above the beans. Add the garlic, cumin, dried new mexico chili (whole), chili powder, black pepper, and coriander. Seal the pressure cooker and bring to high pressure for 60 minutes. Release the pressure using the quick release method.
Enchilada Prep
  1. Prepare Ingredients: Preheat oven to 350°. In a large bowl, mix together the Monterrey jack cheese, sour cream and garlic powder. Taste it and add a pinch or two of salt if needed. Take the tortillas and one by one brush both sides with the olive oil. Stack the tortillas on top of each other and wrap in a kitchen towel then place in the microwave. Microwave in increments of 3o seconds flipping each time. Microwave them until the tortillas have softened and darkened slightly in color. It typically takes 2-4 minutes depending on your microwave.
  2. Finish the Sauce: Once the beans have cooked remove the chili and discard. Separate the beans into a blender and the cooking liquid into a separate bowl. Add the enchilada sauce to the beans and begin to blend, adding in additional cooking liquid until the beans have blended into a smooth, slightly thick sauce. Adjust the salt as needed and set aside.
  3. Prepare Enchiladas: Remove the tortillas and allow to cool slightly. Scoop an even amount of the cheese into each tortilla and fold in half, laying each one flat onto a baking sheet covered in parchment paper. Once all of the tortillas have been filled, bake the enchiladas for 10-15 minutes until the cheese has completely melted and is beginning to bubble out the sides.
  4. Serve: Once the enchiladas have cooled slightly, pour 1-2 cups of the black bean sauce onto a plate then top with 2-3 enchiladas. You can optionally top with additional salsa/pico de gallo and/or shredded cotija cheese.
  5. Meal Prep Tip: This meal will keep well for 2-3 days after it is made. It can be kept for up to 5 days after it is made but the quality will suffer. Store and reheat the enchiladas and sauce separately.