Enchiladas are very easy to make and come in many varieties. This is a simple meatless take that is delicious and filling. Serves 6.
2 tablespoons of vegetable oil
1 medium yellow onion diced
2 roasted poblano peppers, see Roasting Peppers technique, skins, seeds and stems removed and diced
2 – 15 oz. can of black beans – do not drain
1 teaspoon of kosher salt
1/4 cup of vegetable oil
6 tablespoons of Greek yogurt or regular yogurt
6 oz. of queso fresco or your favorite cheese
1 avocado diced see How to Cut an Avocado
Roast poblano peppers and remove skin, seeds and stems, dice and set aside. In a large deep skillet heat vegetable oil over medium high heat. Add onions and sauté until translucent. Add peppers and sauté for about two minutes. Add both cans of beans and salt and let simmer for about 5 minutes. Pour all contents into blender and blend until smooth. Pour contents back into deep skillet. Add about a cup of water to blender to help remove all of the beans and pour into deep skillet and set aside.
In another large skillet heat vegetable oil over medium heat. Place tortillas, one at a time into skillet to coat with oil, flipping each one as you add another tortilla. Remove tortillas from skillet after each has been evenly coated with oil and has softened, about a couple of minutes per tortilla. Do not let the tortillas get crisp, you only want them to heat and soften. The color will change and they will be easy to fold without breaking or crumbling. Spray a large baking dish about 9 inches x 13 inches with non-stick cooking spray. Evenly spread two ladles of bean mixture on the bottom of the dish. Fold the tortillas in half loosely and line them up on the bottom of the baking dish. Add all remaining bean mixture evenly over the top of the tortillas. Evenly spread the Greek yogurt over the top of the bean mixture. They will combine and that is okay. Next crumble the queso fresco over the top and bake in a preheated oven at 375 degrees for about 10 minutes or until the cheese begins to melt. Remove from oven and plate 2 enchiladas on each plate and garnish with diced avocado or serve family style and let them add the avocado if desired.
Try one of my margaritas – Classic Margarita, Prickly Pear Margarita, Guava Margarita or Island Margarita. A great beer would go well too, try a light beer by Tecate, Dos Equis or a Corona with a wedge of lime. For children try Sidral Mundant. It is an apple soda that you can find in Mexican stores